Potato Pillows Food

TRADITIONAL SLOVAK HALUSKI

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside.
• Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside.
• Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl.
• Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.

TIKTOK CREAMY CRISPY BUBBLE POTATOES

Steps:

• Wash the potato and use a knife to score the skin of the potato around the mid-section.
• Place the potato into a saucepan filled with water and bring to a boil. Reduce the heat to a simmer for ~45 minutes.
• When a toothpick easily pierces the center of the potato, drain and place in a bowl of very cold water. Slide the skin off.
• Cut the potato into a few pieces and press through a potato ricer (or use a potato masher) into a medium bowl.
• Add the rice flour, starch, salt and pepper. Mix well and use clean hands to form the potato into a dough.
• Shape the dough into a 1" wide snake and cut into 1 1/2" sections.
• Press the tines of a fork into each section of potato to create a ridged pattern.
• Heat the peanut oil to 325˚F/163˚C.
• Gently drop a few potato pieces into the hot oil and fry 3-5 minutes. They shouldn't be golden at this point, just firmed up. Drain on a rack lined with paper towels.
• Increase the oil temperature to 350˚F/177˚C and fry again for 30-60 seconds or until golden. Drain on a rack lined with paper towels. Sprinkle with salt and paprika. Serve hot with ketchup.