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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Recipe Information
Ingredients
- 3 large Russet potatoes
- 1 teaspoon Salt
- 4 cups Vegetable oil (for frying)
- 4 cups Water
Instructions
Peel the russet potatoes and slice them into even-width rounds, about 1/4-inch thick. Consistency is key to ensure even cooking.
Place the potato slices in a large bowl with cold water to remove excess starch. Let soak for 10 minutes.
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.
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.
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.
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.
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.
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.
Season the puffed potatoes with a pinch of salt while they are still warm.
Serve immediately as a side dish, snack, or appetizer. Enjoy the crispy texture and pillowy interior of your puffed potatoes!
Nutrition Facts
Calories |
8982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 945.9 g | 1213% | |
| Saturated Fat | 135.1 g | 676% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 197.7 g | 72% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 10.4 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 5041 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
