Southwestern German Potato Noodles (Badische Schupfnudeln)

Begin by submerging whole potatoes in boiling water within a large container. Allow them to cook for 25-30 minutes, or until tender. Next, carefully lift the potatoes out of the water and discard the liquid. Once cool enough to handle, gently remove the skin from each potato and place them on a lightly dusted surface.

Then, use a mallet or similar tool to crush the potatoes into a smooth consistency. Transfer the mashed potatoes to a large mixing bowl and add flour, egg, chopped parsley, salt, and ground nutmeg. Mix the ingredients together thoroughly to form a cohesive dough. Continue kneading until the dough is smooth and even.

Roll out the dough to a thickness of approximately 1/2 inch. Cut the dough into long, thin strips, roughly 1 1/2 inches in length. Allow these strips to relax for 15 minutes, making them more pliable.

In a large skillet, heat lard over medium heat. Once hot, carefully place the potato strips into the skillet and fry until they are golden brown on both sides.