Crispy outside, creamy within, these potatoes are the viral TikTok sensation. While paprika and garlic powder give it a boost in flavor, rice flour and potato starch work in harmony to ensure a crispy exterior.
Serve with ketchup or your favorite dipping sauce alongside these spuds.
– 2 russet potatoes (about 1 pound total), scrubbed – 2 tablespoons mochiko (sweet rice flour) – 1 tablespoon potato starch – ¾ teaspoon garlic powder –
– ½ teaspoon ground pepper – 3 cups canola oil for frying – ½ teaspoon salt – Chopped fresh chives for garnish – Paprika for garnish
Prick the potatoes all over with a fork, then place them on a microwave-safe platter. Microwave on High 10 to 12 minutes, turning once, or until cooked through and soft. Let cool for five minutes.
Peel the potatoes, then cut the peels into thin pieces and put them in a big bowl. Using a potato masher or ricer, mash the potato flesh and transfer to the bowl. Add pepper, garlic powder, potato starch, and mochiko; mix and knead dough.
In a deep bottomed saucepan or Dutch oven, pour in enough oil to cover one inch of the bottom. Heat on medium heat to 350 degrees F. *Alternatively, see air fryer instructions below.
Divide dough into 20 pieces, each 3/4 inches square, by shaping into a log 1 1/2 inches wide. Using a fork to create a crosshatch pattern, poke each piece several times. Add potatoes in batches of about one-third and cook until golden,
5 to 7 minutes, turning occasionally. With a slotted spoon, transfer to a paper towel-lined plate and sprinkle with salt. Repeat the last two steps with remaining potato pieces.
Cook stirring constantly, two minutes or until Transfer on to a serving plate. If serving immediately, sprinkle a little of paprika and chopped chives on top.