I Tried the Viral Bubbly Potatoes... And I’m Obsessed

Bubbly Potatoes – Crispy, Airy, and Totally Addictive!

Ingredients:

3 large starchy potatoes (like Russet)
2 tbsp all-purpose flour
1 tbsp cornstarch
Salt and pepper, to taste
1 tbsp garlic powder
Frying oil (for deep frying)
Instructions:

Peel & Boil:
Peel the potatoes and cut into chunks. Boil in salted water until fork-tender (15–20 mins).
Mash & Dry:
Drain and mash until completely smooth (no lumps!). Spread onto a tray and let it cool/dry slightly for 10–15 minutes.
Mix & Shape:
Add flour, cornstarch, garlic powder, salt, and pepper. Mix and knead into a soft, slightly tacky dough. Roll out to 1–2 cm thickness and cut into small pillow shapes.
Fry Until Golden & Puffy:
Heat oil to 170–180°C (340–355°F). Fry in batches until golden, crispy, and bubbly. Flip for even browning, then drain on paper towels.
Serve & Enjoy:
Top with flaky salt or your favorite seasoning blend—like za’atar, chili powder, or rosemary salt. Best served hot!

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