Crispy Bubble Potatoes Recipes

CRISPY BUBBLE POTATOES

Steps:

• Prick potatoes all over with a fork and place on a microwave-safe plate. Microwave on High, flipping once, until tender and cooked through, 10 to 12 minutes. Let cool for about 5 minutes.
• Remove the skin from the potatoes; finely chop the skin and transfer to a large bowl. Mash the potato flesh using a potato masher (or press through a ricer); add to the bowl. Stir in mochiko, potato starch, garlic powder and pepper; knead the mixture until a dough forms.
• Add enough oil to equal a depth of 1 inch in a Dutch oven or other heavy-bottomed pot. Heat over medium heat to 350°F. (Alternatively, see air-fryer instructions, below.)
• Meanwhile, shape the dough into a 1 1/2-inch wide log and cut into 3/4-inch pieces (about 20 pieces). Press a fork into each piece to create a crosshatch pattern. Add about one-third of the potatoes to the oil; cook, flipping often, until golden-brown, 5 to 7 minutes. Transfer to a paper-towel-lined plate; sprinkle with salt. Repeat with the remaining 2 batches of potato pieces.
• Transfer the potatoes to a serving plate. Sprinkle with chives and paprika, if desired.

CRISPY POTATO BALLS

Steps:

• Mix together the Mashed Potatoes, flour, egg, parsley, Parmesan, mozzarella and black pepper in a bowl. Place the breadcrumbs on a large plate.
• Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so wet your hands a little as you go. Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well. Put the breadcrumbed balls on a plate.
• Heat 2 inches of oil in a deep skillet or Dutch oven to 375 degrees F, or until the mixture bubbles when a breadcrumb is added.
• Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. Remove to a paper towel-lined plate and sprinkle immediately with salt.
• Garnish with more Parmesan and parsley.
• Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
• Preheat the oven to 350 degrees F.
• Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape.
• Turn off the stove and add the butter, cream cheese and half-and-half. Mash, mash, mash! Add the seasoned salt and black pepper.
• Stir well and place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place bake until the butter has melted and the potatoes are warmed through, a few minutes.

TIKTOK CREAMY CRISPY BUBBLE POTATOES

Steps:

• 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.