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Bubble Taters aren't like your everyday tater tots! In terms of texture, these golden-brown snacks are no match for their frozen cousins. The classic crispy potato flavor is still there, just ready for dipping! Bubble Taters are the kind of snack you can't help but pop!
Bubble Taters aren't like your everyday tater tots! In terms of texture, these golden-brown snacks are no match for their frozen cousins. The classic crispy potato flavor is still there, just ready for dipping! Bubble Taters are the kind of snack you can't help but pop!
Ingredients
- 4 medium russet potatoes peeled and cut into 2-inch pieces
- 1 teaspoon water plus more, to taste
- canola oil to taste
- 1/4 cup rice flour
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon seasoned salt plus more, to taste
- ketchup optional, to taste, for serving
Directions
- Place a wire rack over a baking sheet lined with paper towels.
- In a large saucepan over high heat, add the potatoes and enough of the extra water to cover them by 1 inch.
- Bring the water to a boil.
- Cover the saucepan and reduce the heat to medium-high.
- Boil the potatoes until easily pierced with a fork, about 15-20 minutes.
- Drain the potatoes and run them under cold water until they are cool enough to handle.
- Drain the potatoes well and pat them dry.
- In a large Dutch oven or a similar heavy pot over medium-low heat, heat 3 inches of the canola oil to 350 degrees F.
- Unsing a ricer or a potato masher, thoroughly mash the potatoes until no chunks remain.
- In a medium bowl, add the mashed potatoes, the rice flour, the cornstarch, the kosher salt, and 1 teaspoon of the seasoned salt and stir to combined until a dough forms. If the dough is too tough, add 1 teaspoon of the remaining water to help it loosen a little.
- Divide the dough into 4 pieces.
- Shape each piece of the dough into a 1-inch-wide log.
- Cut each of the dough logs into 1-inch pieces.
- Working in batches, add the dough pieces to the hot oil and fry, while turning them occasionally, until they are lightly golden, about 2-3 minutes.
- Using a slotted spatula, transfer the dough pieces from the hot oil to the prepared wire rack to drain.
- Repeat until all of the dough pieces are fried.
- Increase the heat to medium-high and bring the oil to 375 degrees F.
- Working in batches, add the dough pieces to the hot oil and fry them for a second time until they are deeply golden-brown and crispy, about 2 minutes.
- Transfer the twice-fried dough pieces to the wire rack and dust them with the extra seasoning salt.
- Repeat until all of the dough pieces are twice-fried.
- Serve with the ketchup.
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