TikTok Creamy Crispy Bubble Potatoes
These creamy puffs of potato are simply delicious.
Equipment
- potato ricer (optional)
- medium heavy-bottomed saucepan
Ingredients
- 330 g. Russet potato medium-large sized
- 2 tbsp. glutinous rice flour
- 1 tbsp. potato or corn starch
- 1/2 tsp. Kosher salt
- 1/4 tsp. fresh ground black pepper
- 1/4 tsp. paprika
- 3 C. peanut oil for frying
Instructions
- Wash the potato and use a knife to score the skin of the potato around the mid-section.
- Place the potato into a saucepan filled with water and bring to a boil. Reduce the heat to a simmer for ~45 minutes.
- When a toothpick easily pierces the center of the potato, drain and place in a bowl of very cold water. Slide the skin off.
- Cut the potato into a few pieces and press through a potato ricer (or use a potato masher) into a medium bowl.
- Add the rice flour, starch, salt and pepper. Mix well and use clean hands to form the potato into a dough.
- Shape the dough into a 1" wide snake and cut into 1 1/2" sections.
- Press the tines of a fork into each section of potato to create a ridged pattern.
- Heat the peanut oil to 325˚F/163˚C.
- Gently drop a few potato pieces into the hot oil and fry 3-5 minutes. They shouldn't be golden at this point, just firmed up. Drain on a rack lined with paper towels.
- Increase the oil temperature to 350˚F/177˚C and fry again for 30-60 seconds or until golden. Drain on a rack lined with paper towels. Sprinkle with salt and paprika. Serve hot with ketchup.
Notes
This recipe was adapted from @mrshiandmrhe.
Nutrition
Calories: 213kcalCarbohydrates: 48gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 490mgPotassium: 783mgFiber: 3gSugar: 1gVitamin A: 24IUVitamin C: 10mgCalcium: 31mgIron: 2mg
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