Golden bites of russet potato with molten mozzarella centers and shatteringly crisp exteriors, seasoned with garlic and paprika.
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Yield:6 servings
Category:Appetizer
Method:Frying
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 large russet potatoes, peeled and cubed 2 tbsp cornstarch 1 tsp garlic powder 1 tsp paprika 1 tsp salt 1 tsp cracked black pepper 1 cup shredded mozzarella cheese Vegetable oil for frying (or cooking spray if baking)
Instructions
Boil the Potatoes: Place the peeled and cubed potatoes into a pot of salted boiling water and cook until fork-tender. Drain completely. Mash Smoothly: Transfer the hot potatoes into a large mixing bowl and mash thoroughly until smooth. Season and Mix: Add the cornstarch
garlic powder
paprika
salt
black pepper
and shredded mozzarella. Mix and knead by hand until a cohesive
moldable potato dough forms. Shape: Roll portions of the dough into logs on a cutting board and cut them into uniform
bite-sized mini cylinders (tater tot shapes). Cook until Crispy: Fry in hot oil over medium heat until golden-brown and crispy on all sides. Drain on paper towels and serve piping hot.
Notes
Work with the potatoes while they’re hot to ensure the cheese melts slightly into the mixture.
Don’t skip the cornstarch; it acts as the binding agent that prevents the potato cylinders from falling apart.
Maintain oil temperature carefully; too cool and they’ll absorb grease, too hot and they’ll burn outside while staying raw inside.
Use a ricer or food mill for the smoothest mash if available.
Always drain potatoes completely after boiling; excess water ruins the dough texture.
Cut cylinders uniformly so they cook at the same rate.