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Inspired by a viral TikTok trend, these potatoes have a crispy exterior and an incredibly creamy inside. A combination of rice flour and potato starch ensures a crispy outside, while garlic powder and paprika add a boost of flavor. Serve these potatoes with a side of ketchup or your favorite dipping sauce.

EatingWell.com, September 2022

Gallery

Credit: Photographer: Fred Hardy II, Food Stylist: Liv Dansky, Prop Stylist: Josh Hoggle

Recipe Summary

active:
35 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. 

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  • 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.

Equipment

Deep-fry or candy thermometer

Air-Fryer Instructions

Prepare as directed through Step 2. Preheat air fryer to 375°F for 5 minutes. Meanwhile, shape the dough into a 1 1/2-inch wide log and cut into 3/4-inch pieces. Lightly coat the air-fryer basket with cooking spray. Add half of the potato pieces to the basket; cook, flipping once, until golden-brown, about 10 minutes. Transfer to a paper-towel-lined plate; sprinkle with salt. Repeat with the remaining potatoes. Continue with Step 5.

Nutrition Facts

5 pieces
239 calories; protein 3g; carbohydrates 27g; dietary fiber 2g; sugars 1g; fat 14g; saturated fat 1g; mono fat 9g; poly fat 4g; vitamin a iu 3IU; vitamin b3 niacin 1mg; vitamin c 7mg; vitamin e iu 4IU; folate 16mg; vitamin k 13mg; sodium 297mg; calcium 17mg; iron 1mg; magnesium 28mg; phosphorus 68mg; potassium 485mg; omega 3 fatty acid 1g; omega 6 fatty acid 3g; niacin equivalents 1mg; selenium 1mcg.
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