About
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
Step 1 -Place a wire rack over a baking sheet lined with paper towels.
Step 2 -In a large saucepan over high heat, add the potatoes and enough of the extra water to cover them by 1 inch.
Step 3 -Bring the water to a boil.
Step 4 -Cover the saucepan and reduce the heat to medium-high.
Step 5 -Boil the potatoes until easily pierced with a fork, about 15-20 minutes.
Step 6 -Drain the potatoes and run them under cold water until they are cool enough to handle.
Step 7 -Drain the potatoes well and pat them dry.
Step 8 -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.
Step 9 -Unsing a ricer or a potato masher, thoroughly mash the potatoes until no chunks remain.
Step 10 -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.
Step 11 -Divide the dough into 4 pieces.
Step 12 -Shape each piece of the dough into a 1-inch-wide log.
Step 13 -Cut each of the dough logs into 1-inch pieces.
Step 14 -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.
Step 15 -Using a slotted spatula, transfer the dough pieces from the hot oil to the prepared wire rack to drain.
Step 16 -Repeat until all of the dough pieces are fried.
Step 17 -Increase the heat to medium-high and bring the oil to 375 degrees F.
Step 18 -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.
Step 19 -Transfer the twice-fried dough pieces to the wire rack and dust them with the extra seasoning salt.
Step 20 -Repeat until all of the dough pieces are twice-fried.
Step 21 -Serve with the ketchup.
