These Crispy Potato Pillows are crunchy on the outside and soft on the inside. Made with simple ingredients and double-fried for extra crispiness, they are the perfect appetizer or snack to serve with your favorite dipping sauce.
Recipe Information :
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients :
- 4 medium potatoes (about 600g)
- 4 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon mushroom seasoning or chicken bouillon powder
- Fresh parsley, chopped (optional)
- Oil for frying
Instructions :
- Peel and cut the potatoes into chunks.
- Place them in a pot of salted water and boil for about 15 minutes until fork tender.
- Drain the potatoes and transfer them to a large bowl.
- Mash the potatoes until smooth.
- Add the salt, white pepper, mushroom seasoning, cornstarch, and parsley.
- Mix everything well until a soft dough forms.
- Roll out the mixture on a lightly floured surface.
- Cut into small pillow-shaped pieces.
- Use a fork to create a decorative texture on each piece.
- Heat oil over medium heat.
- Fry the potato pillows until lightly golden.
- Remove and let them rest for 2 minutes.
- Fry them again for 2-3 minutes until deep golden and extra crispy.
- Serve immediately with your favorite dipping sauce.
Tips :
- Double frying makes the potato pillows extra crispy.
- Do not overcrowd the pan while frying.
- Add parsley for extra flavor and color.
- Serve immediately for the best texture.
- Pair with garlic sauce, cheese sauce, or ketchup.
FAQ :
Can I make potato pillows ahead of time?
Yes, shape them in advance and refrigerate until ready to fry.
Can I bake them instead of frying?
Yes, but they will be less crispy than the fried version.
What can I use instead of mushroom seasoning?
Chicken bouillon powder works perfectly.
Can I freeze potato pillows?
Yes, freeze them before frying and cook directly from frozen.
What dipping sauces go well with them?
Garlic sauce, ranch dressing, ketchup, and cheese sauce are all great options.