Puffed Potatoes
Elevate your potato game with this irresistible recipe for Puffed Potatoes—a crispy, golden delight perfect as a side dish, appetizer, or snack! Made with simple ingredients like russet potatoes, salt, and vegetable oil, these bite-sized wonders combine expert cooking techniques, including par-boiling and double frying, to create the perfect balance of a crunchy exterior and a cloud-like, pillowy interior. With minimal prep and a few kitchen staples, you'll transform humble spuds into an elegant treat that’s sure to impress at any gathering. Serve them fresh and hot, sprinkled with a pinch of salt, for a truly satisfying bite. Whether you're hosting guests or treating yourself, these Puffed Potatoes are a must-try for potato lovers!
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Ingredients
- 3 large Russet potatoes
- 1 teaspoon Salt
- 4 cups Vegetable oil (for frying)
- 4 cups Water
Directions
Step 1
Peel the russet potatoes and slice them into even-width rounds, about 1/4-inch thick. Consistency is key to ensure even cooking.
Step 2
Place the potato slices in a large bowl with cold water to remove excess starch. Let soak for 10 minutes.
Step 3
In a medium pot, bring the 4 cups of water and 1 teaspoon of salt to a boil. Drain the soaked potatoes and carefully add them to the boiling water.
Step 4
Boil the potatoes for 4-5 minutes until they are par-cooked but still hold their shape. They should be firm and not falling apart.
Step 5
Drain the potatoes thoroughly and set them on a clean kitchen towel to dry. Pat them gently to remove surface moisture; this step is important for achieving a crisp texture.
Step 6
In a deep, heavy-bottomed pot or Dutch oven, heat the vegetable oil to 325°F (163°C) over medium heat. Use a thermometer to ensure the correct temperature.
Step 7
Carefully add the potato slices to the heated oil in small batches, ensuring not to overcrowd the pot. Fry for 5-6 minutes, stirring gently to prevent sticking, until they start to puff slightly but remain pale in color. Remove with a slotted spoon and set them on a wire rack or paper towel-lined tray. Repeat with the remaining batches.
Step 8
Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes, or until golden brown and puffed. Remove and drain on a wire rack or paper towels.
Step 9
Season the puffed potatoes with a pinch of salt while they are still warm.
Step 10
Serve immediately as a side dish, snack, or appetizer. Enjoy the crispy texture and pillowy interior of your puffed potatoes!
Nutrition Facts
| Serving size | (2811.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8982.1 |
| Total Fat 945.9g | 0% |
| Saturated Fat 135.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2513.7mg | 0% |
| Total Carbohydrate 197.7g | 0% |
| Dietary Fiber 15.6g | 0% |
| Total Sugars 10.4g | |
| Protein 26.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 192.9mg | 0% |
| Iron 10.4mg | 0% |
| Potassium 5041.0mg | 0% |
Source of Calories