Spicy Potato Bumps
Get ready to spice up your snack game with these irresistibly crispy Spicy Potato Bumps! Made from creamy mashed Russet potatoes infused with bold spices like smoked paprika, ground cumin, and chili powder, these bite-sized potato balls pack the perfect balance of heat and flavor. A hint of garlic powder and a pop of freshness from finely chopped green onions elevate their taste, while red chili flakes add an extra kick. Coated with cornstarch for a golden, crunchy exterior, these delightful snacks are deep-fried to perfection in just minutes. Whether served as an appetizer, game-day treat, or party nibble, these crispy potato bites are best enjoyed hot with a tangy dip or cooling sour cream. Simple to prepare and utterly addictive, Spicy Potato Bumps are your next crowd-pleaser!
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Ingredients
- 4 medium Russet potatoes
- 1 teaspoon Salt
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 2 tablespoons Cornstarch
- 2 stalks Green onions (finely chopped)
- 0.5 teaspoon Red chili flakes
- 3 cups Vegetable oil (for frying)
- 2 tablespoons Water
Directions
Step 1
Peel and dice the potatoes into even-sized chunks. Place them in a large pot of salted water and boil for 15-20 minutes or until fork-tender.
Step 2
Drain the cooked potatoes and transfer them to a large mixing bowl. Mash them thoroughly until smooth.
Step 3
Add salt, chili powder, smoked paprika, ground cumin, garlic powder, cornstarch, and water to the mashed potatoes. Mix well to form a smooth yet firm mixture.
Step 4
Fold in the finely chopped green onions and red chili flakes. Adjust seasoning if needed.
Step 5
Using your hands, scoop a small amount of the mixture and roll it into bite-sized balls, around 1 inch in diameter. Repeat until all the mixture is used.
Step 6
Heat vegetable oil in a heavy-bottomed pan or deep fryer over medium-high heat until it reaches 350°F (175°C).
Step 7
Carefully drop the potato balls into the hot oil in small batches, ensuring not to overcrowd the pan.
Step 8
Fry for 3-4 minutes per batch, turning occasionally, until golden brown and crisp on all sides.
Step 9
Remove the fried potato bumps with a slotted spoon and drain excess oil on a plate lined with paper towels.
Step 10
Serve hot with your favorite dipping sauce or a dollop of sour cream for extra flavor.
Nutrition Facts
| Serving size | (1494.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6860.4 |
| Total Fat 710.4g | 0% |
| Saturated Fat 101.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2515.7mg | 0% |
| Total Carbohydrate 175.6g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 9.1g | |
| Protein 21.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 159.9mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 4083.5mg | 0% |
Source of Calories