Half-moon Potatoes

Traditionally from the Friuli Venezia Giulia region, these potatoes are crispy outside and soft inside.
50 min
0 People
50 min
INGREDIENTS for 0 people
  • 2 lb potatoes
  • ½ lb all-purpose flour
  • 1 ¾ oz butter
  • 1 egg yolk
  • oil to taste
  • salt to taste

Bring a pot of water to a boil. Add the potatoes and cook until tender.

Once cooked, peel the potatoes and puree them using a potato masher.

Add salt and let cool. Once cool, add the butter and egg yolk.

Then add the flour and mix well until you have a smooth mixture. Roll spoonfuls of the mixture into pieces as thick as your little finger and 3 to 4 inches long. Then, shape them into half moons.

Fry the moons in hot oil for a couple of minutes or until they have puffed up a little and are golden in color – a sign of a crispy exterior.

Serve the half-moon potatoes hot, sprinkled with salt.

Food History

Half-moon potatoes, also called Kipfel potatoes, are a typical recipe of eastern Friuli and the city of Trieste. This area has strong Central European influences due to its vicinity to the Italian/Slovenian boarder.

Did you know that…

there is also a sweet version of this dish, served with cinnamon or honey?

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