Crispy Potato Poppers Food

BAKED POTATO POPPERS

Steps:

• Preheat the oven to 425 degrees, with a rack in the middle position. Put a rimmed baking sheet in the oven to preheat. Peel and grate the potatoes, and transfer to a large bowl. Cover with boiling water by two inches. Let stand for 10 minutes.
• Drain the potatoes in a colander and rinse thoroughly with cold water. Squeeze the potatoes to remove excess moisture, and transfer back to the large bowl. Add the flour, cornstarch, salt, pepper, and egg yolk and fold into the potatoes.
• Spread the panko on another rimmed baking sheet. With wet hands, pinch off tablespoons of the potato mixture, form into balls, and coat with the panko crumbs.
• Carefully remove the hot baking sheet from the oven and coat with 2 tablespoons of the olive oil. Quickly transfer the poppers to the baking sheet and drizzle with the remaining 2 tablespoons olive oil. Bake for about 30 minutes, flipping once, until golden brown and crispy. Serve with ketchup.

CRISPY POTATO POPPERS

Steps:

• Preheat oven to 375 degrees.
• Mix potatoes, garlic, parsley and egg in a bowl until well combined.
• Combine cornmeal and chili pepper on a plate or waxed paper.
• Form bite size, uniform balls of potato mix and roll in cornmeal mix to evenly coat.
• Place on a greased baking sheet and bake for 15-20 mins until hot and crispy.
• Serve with dipping sauce of your choice, or by themselves, or with supper!

POTATO SKIN POPPERS

Steps:

• Preheat oven to 350.
• Cook potatoes according to package directions.
• In a bowl, stir together cooked potatoes, cheese, 1-cup of soup cream, bacon, onions, salt and pepper.
• Warm the tortillas, then spoon equal amounts of the mixture in the center of each.
• Roll tortillas burrito-style, brush with melted butter and place seam down on a baking pan. Bake for 12-15 minutes, or until golden brown.
• Let cool for 5 min., then cut diagnally into halves.
• Serve with remaning sour cream.

CRISPY SALT AND PEPPER POTATOES

Steps:

• Preheat oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl, whisk the egg whites until foamy (there shouldn't be any liquid whites in the bowl). Add the potatoes and toss until they're well coated with the egg whites, then transfer to a strainer or colander and let the excess whites drain. Season the potatoes with the salt, pepper, and herbs. Scatter the potatoes on the baking sheet (make sure they're not touching) and roast until the potatoes are very crispy and tender when poked with a knife, about 20 minutes (depending on the size of the potatoes).
• Transfer to a bowl and serve.