Why do fried potatoes make ketchup taste so good? 🍟Click here helixsleep.com/emmymade for up to $200 off your Helix Sleep mattress plus two free pillows!
I could see the potatoes flavored with roasted garlic and herbs or just lots of black pepper. Caramelized onions, Pecorino Romano cheese or parm. I liked how shallow the oil was in the pot. I never deep fry because I hate to use tons of oil that I’d want to throw away after one use.
we strain our oil after it cools and reuse it, unless your making something with a strong taste (fish for example) you can use it several times, we judge whether it can be used again by the smell and taste of the cooled oil, but usually it last 3-4 uses, then we let it cool and dump it outside for the plants to use XD
^ She's right! French fries and scalloped potatoes do puff, when you first cook them at a lower temperature, then at a higher one. I use 325° F for my deep fry step, then air fry at 400-425° F for the second one. It is just amazing!
@@gstrathmore194 Fry or airfry @325% untill lightly browned and cooked through, then cool a bit before deep frying @ 400-425% until pufffed and golden brown.
I made mashed potatoes using a ricer about 90 minutes ago. It makes them so fluffy! I like to make a flat, round with the leftover potatoes, fry that until it has a nice golden crust all over it, and serve it with a poached egg on top. Yum!
@@annbrookens945 , potatoes are on my "If you were stranded on a desert island and could only have 3 foods, from outside the island, what would they be?", list. I spent almost all my time alone with cat during lock down, and I made quite a few mental lists.
For those who are wondering: you can use instant mashed potato (potato flakes) as your base. I just finished making double batch and its so stinking good
I made these a couple of weeks ago and they are so good! Highly highly recommend! *Edit*- i used potato starch and tapioca starch instead of glutinous rice flour and it works well even though the dough was looser and lighter
After forming the “potato pillows” placing them on a tray into the freezer for 15-20 minutes will help with the par frying/blanching of them additionally when you remove your “potato pillows” from the oil (both after blanching them and crisp frying them) place them on paper towels for 30-45 seconds this will help pull excess oil off of your “potato pillows” and then transfer them to a wire rack (do not leave them on the paper towel for more than 45-60 seconds because as they cool they will pull the oil that soaked into the paper towels back into your potato pillows again. Additionally season your potato pillows once you transferred them onto your wire rack.
I've been making those since I was a child and I'm 60 now. I finely grate onions, squeeze out the juice, mix with cornstarch, mashed potatoes, salt and pepper. Sometimes I add a bit of grated cheese to the mix. ***EDITED TO EXPLAIN HOW AND WHY I DO NOT DOUBLE FRY. *** Dont double fry, only fry once, they're light, fluffy and delicious. Double frying allows the puff to absorb too much oil as it sits.
@@April-vc9rq I only fry them once until they're crispy and golden brown. Frying it twice is what allows the oil to soak into the puff. That 1st round of frying then the resting is when the oil is absorbed. I used to do it twice but through a serendipitous event I found out why they were oily. I was in a hurry to get them made for dinner, didn't have time or patience to fry twice, figured meh what could it hurt everything is already cooked discovered they were fantastic and not as oily
Maybe your oil just wasn’t hot enough. Lots of recipes call for frying twice. The newest to me being Korean fried chicken. Then again cornstarch is not the same thing as potato starch.
I was just wondering about maybe adding some chives, or some cheese and finally diced jalapeño. From what you've said, it sounds like those might work!
Your description of these remind me of something we got in college. The were called SMILES. they were smiley faces and they were fried BUT it was mashed poatoes on the inside. I worked in the kitchen and so we always ran out of them because they were amazing
i have celiac and when i learned this i was so happy. maybe 4 years ago or so i had been avoiding mochi/rice cake and stuff because i just assumed the term ‘glutinous’ rice was to be taken literally. was so silly of me not to figure it out sooner since i already knew the only grains that contain gluten are wheat, barley, and rye. whoops 😅
Hi Emmy, I always seem to discover your videos in my feed whenever I'm having a difficult-emotions-day. And that's exactly when I need them most. Your videos always make me feel so calm and peaceful 💜 and quite hungry, in an inspired culinary way 😅
burger burger burger ! I watch your videos every night to relax before bed. Thanks Emmy for being such an important part of my way to unwind and learn more information about food and cool recipes to try !
I’m absolutely trying this for me and my bf!! We are huge potato lovers and we just so happen to have a really nice fryer in our house and are always looking for new recipes of things to fry!! I have a feeling we may love these! When we try it I’ll make sure to tag you! Much love Emmy! Big fan have been since the very beginning of your channel!! Hope you and your family are doing very well! Have a great day!🖤💙
A restaurant in my hometown has done something similar for years and I always have to order a batch when I’m there. Of course as a Midwesterner, I pair them with ranch 😊
I made these and it was delicious! I did add paprika, Chile powder, garlic powder, tuneric, and some dried parsley. Then I dipped it in Sriracha it was very spicy and flavorful and a great contrast to the sort of sweet potato! (I definitely recommend this)
Yum! Any type of fried potato is an absolute Yes from me. This also reminds me of Tortitas de Papa. They're like pan fried mashed potato cakes, it's a very popular dish on meat-free fridays during Lent in Mexico.
Thank you for making so many videos, You remind me of my grandma and so your videos help me feel better because she’s not with us anymore so thank you.
My Polish grandma made something like these, only she pan fried them in butter until crispy gold on the outside. Mom liked adding some onion to the pan to give it extra flavor.
when i worked in a deli we had something similar called spudsters. they were egg shapped. crunchy on the outside and creamy mashed potatoes on the inside. they were so delicious.
i did a variation of this to a full cup of mashed potatoes i added 3 tbsp of corn starch , salt ,and pepper to taste ... and mixed thoroughly . then i took a small pan 6-1/2 inch and put in 1/2 inch of oil heated the oil and put a small fork full [ 5 at a time ] and placed them in to the oil pressed them down with the fork and fried them turning them once when golden brown on the bottom till golden on the other side then removed them and placed then on a rack to drain.... they came out crunchy on the outside and creamy on the inside..... try this and let me know
About to try making theseee! Edit: Made them. A little easy but tasted goooood. They held onto the oil a lot but nothing that can’t be fixed with a paper towel. Should’ve cut them into smaller pieces, a little smaller than video. And I just slow cooked them in low heat for a little over 7 minutes They came out delicioussss!!! 8/10. Id try to make them again
Girl, you are awsome. You and I have spent alot of time together in the kitchen, and my wife appreciates you for it, because I love to cook as much as you do. I would love to go to an international buffet with you. Yaaaaay food!
Mmmm ultimate comfort food. Thanks Emmy have a wonderful day and thanks as always. Love the t-shirt design.. Looks great :) I love it here too. Always a pleasure when emmy made posts a video.
I’m so glad you tried this. I saw the tiktok and thought they looked amazing but didn’t want to try it because I wasn’t sure if it was worth the effort
Oh Emmy as i was watching your video my 8 year old nephew stops and says “que linda ella” meaning “she’s pretty”. That was so sweet and wanted you to know ☺️
I was not surprised that they were oily because I don't think that the oil was hot enough on the first fry. When they were put in the oil, they were not frying as they should and were soaking up more oil than necessary. I would suggest the first fry at 350 and second fry at maybe 375. I think that would make them much better. I think I might give them a try. They looked delicious... minus the extra oil.
@emmymade do you think freezing these after the 1st fry would work and then frying then 2nd time when you were going to actually eat them would work? Kind of like par-boiling veggies? It would be nice to make big batches of them to put in freezer baggies to pull out when needed. Thoughts? These look delish!! 😍
My great-grandmother would make these out of left over mashed potatoes. She would sometimes add a tiny bit of cheese, bacon and onion to them before cooking.
A few nights ago I was on your channel looking for this exact recipe not the other bubble potato but for some reason I was sure you had made these. What a nice coincidence
Is it just me, or does the potato ricer remind anyone else of the PlayDough factory where you put the dough in the top and squeeze it out in different shapes?
Haha 😂 you know when it is a GOOD recipe before you ever peep a word just by the look on your face and/or the little dance you do hehe 😋 😉. Cuuuuuteness! I for sure must try these. I wonder if there is a way to lessen the amount of oil that gets absorbed tho 🤔 like perhaps freezing them in between each fry? I do not care for such oil soggy fried foods. This recipe looked devine so I must give it a try but work on the amount of oil that gets absorbed and bam! Incredible 🤗🤗🤗 Thank u so much for sharing this ❤
Do you think I’d have good results recreating them in an air fryer? I’ve just gotten one for the first time and I love it and I did hear you say it had an oily taste and maybe eliminating that could be a benefit of air frying em
Do the second frying in your air fryer, and they won't be as greasy, and they'll get even crispier. Trust me, it's worth it. I love tater tots, but I started making these 20 years ago, working off a French recipe, and I have never looked back. I used to fry mine at 325°F, then rack them up in my convection oven to air fry them at 400°F. I prefer the results with higher temperatures in the second cooking, as I like mine very crunchy and a dark golden brown. I've also rolled the puffs in panko before deep frying, and the result was such a nice contrast of crunchy and creamy, it was like candy for the savory pallette, especially if I incorporated using a filling, like queso fresco with garlic and chives. It's more prep, but so worth it! There's many wonderful variants with double-cooked potatoes. I hope you do more, in the future. I love recipes that use cheap ingredients for the bulk of the recipe. It makes it so much easier to use better ingredients as just flavor enhancements.
I wonder if you could make these up to the first fry, then freeze them. Put them in an air fryer, oven or deep fryer to have them ready to go more quickly.
It reminds me of a pierogi honestly. I bet you could do a lot with these like adding shredded cheese and bacon bits to the potato dough for a stuffed effect that would make these even more delicious.
My grandmother used to make something like this when I was little. She added a little fine corn meal to it and chives. We would eat it with hot sauce. It was so yummy!! I’m going to try to make this and remember my grandma ❤️
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Why do fried potatoes make ketchup taste so good? 🍟Click here helixsleep.com/emmymade for up to $200 off your Helix Sleep mattress plus two free pillows!
wherhwe
Match in Heaven 🎵✨ As Chicken 🐔 & Avocado 🥑, Tasty 👅 morsel§, as yoü 🌸☂️
One word....
Acrylamide 😳😔🤯
Shortening seems to work better when frying, when I make homemade doughnuts, they're definitely less greasy when cooked in shortening vs oil.
Did you not try and promote the Emma mattress previously? Can we trust this promotion
When my 4 year old heard that first crunch he was like “ooooooooooo”
🤣🤣 sweet
Aww
😬 Kiddo's got good ears. 🧡
That's how you know he is a mini you lol 🤣 he probably used to you doin the same thing. He's a foodie like his mama.
I’m watching with my 3 year old and she said “oooo crunchy” when she heard that
I could see the potatoes flavored with roasted garlic and herbs or just lots of black pepper. Caramelized onions, Pecorino Romano cheese or parm. I liked how shallow the oil was in the pot. I never deep fry because I hate to use tons of oil that I’d want to throw away after one use.
we strain our oil after it cools and reuse it, unless your making something with a strong taste (fish for example) you can use it several times, we judge whether it can be used again by the smell and taste of the cooled oil, but usually it last 3-4 uses, then we let it cool and dump it outside for the plants to use XD
you can strain the oil and use it again though.. especially if you fried neutral tasting food like this
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No purpose in throwing it away after one use.
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I bet your kiddos absolutely love coming home & getting to taste what Mommie has been cooking!
Not always😁 but they narfed these right down .
@@emmymade I would, too!
I thought the same thing! 😂
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Kiddo’s!? She looks so young herself!😮
For those who don't have a ricer, forcing it through a fine mesh sieve with a rubber spatula works well.
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ua-cam.com/video/9d1CkwmgN28/v-deo.html
A flour sifter works too
I believe the original maker of this recipe used a garlic press
If Emmy tried it then I’m encouraged to try it too 😝
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You can "puff
" comercially cut packages of fries with the same low fry then high fry method - potatoes are soo much fun, thanks for the video.
Ooo...
^ She's right! French fries and scalloped potatoes do puff, when you first cook them at a lower temperature, then at a higher one. I use 325° F for my deep fry step, then air fry at 400-425° F for the second one. It is just amazing!
@@jayspell179 Love the use of the air fryer! thanks for the tip!
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@@gstrathmore194 Fry or airfry @325% untill lightly browned and cooked through, then cool a bit before deep frying @ 400-425% until pufffed and golden brown.
I made mashed potatoes using a ricer about 90 minutes ago. It makes them so fluffy! I like to make a flat, round with the leftover potatoes, fry that until it has a nice golden crust all over it, and serve it with a poached egg on top. Yum!
You make me want to fry some mashed potatoes!
@@annbrookens945 , potatoes are on my "If you were stranded on a desert island and could only have 3 foods, from outside the island, what would they be?", list. I spent almost all my time alone with cat during lock down, and I made quite a few mental lists.
That sounds amazing!!
Holy cow that sounds amazing!
A thin frosting of sour cream, sprinkle of green onion, and hand full of real bacon bits. OM goodness! Love the poached egg idea....
For those who are wondering: you can use instant mashed potato (potato flakes) as your base. I just finished making double batch and its so stinking good
Kokomiiiii
How much potato flakes please ☺
@@eatallnowsavenone4later342 i used the standard 1 batch for the potato flakes: 1 1/2 cups of potato flakes, and 1 2/3 cups of water.
@@thejojobaboy thanks so much!
@Kokopium in our country we Don't have glutinous rice flour. Can i use something else instead of it?
The way Emmy describes things....I swear I can actually taste it. It's like her superpower 😀
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I made these a couple of weeks ago and they are so good! Highly highly recommend!
*Edit*- i used potato starch and tapioca starch instead of glutinous rice flour and it works well even though the dough was looser and lighter
After forming the “potato pillows” placing them on a tray into the freezer for 15-20 minutes will help with the par frying/blanching of them additionally when you remove your “potato pillows” from the oil (both after blanching them and crisp frying them) place them on paper towels for 30-45 seconds this will help pull excess oil off of your “potato pillows” and then transfer them to a wire rack (do not leave them on the paper towel for more than 45-60 seconds because as they cool they will pull the oil that soaked into the paper towels back into your potato pillows again. Additionally season your potato pillows once you transferred them onto your wire rack.
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ua-cam.com/video/9d1CkwmgN28/v-deo.html tasty
I love everything about how you do videos. No yelling, no over-reaction, no fancy editing. Just casual relaxing cooking.
I've been making those since I was a child and I'm 60 now.
I finely grate onions, squeeze out the juice, mix with cornstarch, mashed potatoes, salt and pepper. Sometimes I add a bit of grated cheese to the mix.
***EDITED TO EXPLAIN HOW AND WHY I DO NOT DOUBLE FRY. ***
Dont double fry, only fry once, they're light, fluffy and delicious.
Double frying allows the puff to absorb too much oil as it sits.
Love the addition of cheese and onion. Do you perhaps have a tip on how to reduce the greasiness Emmy mentioned?
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@@April-vc9rq I only fry them once until they're crispy and golden brown.
Frying it twice is what allows the oil to soak into the puff. That 1st round of frying then the resting is when the oil is absorbed.
I used to do it twice but through a serendipitous event I found out why they were oily. I was in a hurry to get them made for dinner, didn't have time or patience to fry twice, figured meh what could it hurt everything is already cooked discovered they were fantastic and not as oily
Maybe your oil just wasn’t hot enough. Lots of recipes call for frying twice. The newest to me being Korean fried chicken. Then again cornstarch is not the same thing as potato starch.
I was just wondering about maybe adding some chives, or some cheese and finally diced jalapeño. From what you've said, it sounds like those might work!
As someone that has celiac disease THANK YOU!!! some many things we can't have an this gives me hope with one of my staples
Your description of these remind me of something we got in college. The were called SMILES. they were smiley faces and they were fried BUT it was mashed poatoes on the inside. I worked in the kitchen and so we always ran out of them because they were amazing
Nicely done! Might be worth mentioning that glutinous rice doesn't actually contain any gluten :)
Thank youuu i was wondering ♡♡
That's good to know! Why is it called that then?
@@s.a.w5493 Because it gets sticky when cooked. But it is naturally and completely gluten free on its own.
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i have celiac and when i learned this i was so happy. maybe 4 years ago or so i had been avoiding mochi/rice cake and stuff because i just assumed the term ‘glutinous’ rice was to be taken literally. was so silly of me not to figure it out sooner since i already knew the only grains that contain gluten are wheat, barley, and rye. whoops 😅
Thanks!
If a food makes Emmy smile and clap her hands in happiness, you know it's delicious and worth making.
Hi Emmy, I always seem to discover your videos in my feed whenever I'm having a difficult-emotions-day. And that's exactly when I need them most. Your videos always make me feel so calm and peaceful 💜 and quite hungry, in an inspired culinary way 😅
burger burger burger ! I watch your videos every night to relax before bed. Thanks Emmy for being such an important part of my way to unwind and learn more information about food and cool recipes to try !
You're so welcome. 😊
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The peeling hack is awesome. These look really good!
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Ahh, so many of Ms Shie’s recipes look good, and I’m so excited to see you make them Emmy!
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I’m absolutely trying this for me and my bf!! We are huge potato lovers and we just so happen to have a really nice fryer in our house and are always looking for new recipes of things to fry!! I have a feeling we may love these! When we try it I’ll make sure to tag you! Much love Emmy! Big fan have been since the very beginning of your channel!! Hope you and your family are doing very well! Have a great day!🖤💙
Enjoy!
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A restaurant in my hometown has done something similar for years and I always have to order a batch when I’m there. Of course as a Midwesterner, I pair them with ranch 😊
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Your videos are the only thing I can watch with a migraine lol your voice is so soothing thank you 💖
I love how calm and sweet your voice is. The asmr is soothing.
i usually make a honeysauce to these types of potatoes out of some honey, maple syrup and ketchup :3 it‘s sooo good❤️
Those look devine! Didn't know they still made potato ricers--I have my mother's and grandmother's probably 1930s/1940s!
Ikea sells one in some markets for $10! OXO Good Grips has a number of models too.
We got one for our mashed potatoes at the holidays. Best mashed potatoes I've ever had!
course they still make those, tf?
@@curhob , unnecessarily hostile, Mr/Ms @CuriousHobbyist. Why?
Nice!!! It'll probably last another 80 years.
Your videos are perfect to listen to while I'm getting work done. They really help me relax and concentrate!
Wow loved it as much as your mattress!!
I made these and it was delicious!
I did add paprika, Chile powder, garlic powder, tuneric, and some dried parsley. Then I dipped it in Sriracha it was very spicy and flavorful and a great contrast to the sort of sweet potato! (I definitely recommend this)
Yum! Any type of fried potato is an absolute Yes from me.
This also reminds me of Tortitas de Papa. They're like pan fried mashed potato cakes, it's a very popular dish on meat-free fridays during Lent in Mexico.
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Thank you for making so many videos, You remind me of my grandma and so your videos help me feel better because she’s not with us anymore so thank you.
I live for the vivid and detailed description after the taste test! LOVE!
that potato skin peel was so darn satisfying!!
Yay!!! It's one of those hacks that I've always wanted to try but only remembered when it was too late. 😬
My Polish grandma made something like these, only she pan fried them in butter until crispy gold on the outside. Mom liked adding some onion to the pan to give it extra flavor.
Looks really good, I think my grandkids would love them. Thanks for sharing.
Your voice is amazing
I mean, the cooking is too
But listening to you talk is just the best
Boosting the algorithm, at the urging of a favorite UA-camr who is having issues with YT beaurocracy. I appreciate your channel
Love to see the hand cranked ricer at work, it's soooo satisfying to see potatoes go through it !! :D
Ordered me a potatoes ricer today because of your video. Thanks for this recipe. Can't wait to try out when my ricer arrives
I love their tiktok page. This recipe has been a staple since they posted. Just so good
I just clicked THAT fast and I’m so here for potato content!
Another great idea! Thank you Emmy 🙏🏻
😆Potatoes are SO good👏🏼 and you are most welcome.
@@emmymade they are the best!
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when i worked in a deli we had something similar called spudsters. they were egg shapped. crunchy on the outside and creamy mashed potatoes on the inside. they were so delicious.
i did a variation of this to a full cup of mashed potatoes i added 3 tbsp of corn starch , salt ,and pepper to taste ... and mixed thoroughly . then i took a small pan 6-1/2 inch and put in 1/2 inch of oil heated the oil and put a small fork full [ 5 at a time ] and placed them in to the oil pressed them down with the fork and fried them turning them once when golden brown on the bottom till golden on the other side then removed them and placed then on a rack to drain.... they came out crunchy on the outside and creamy on the inside..... try this and let me know
That crunch ate my soul and sent it to heaven.
About to try making theseee!
Edit: Made them. A little easy but tasted goooood. They held onto the oil a lot but nothing that can’t be fixed with a paper towel. Should’ve cut them into smaller pieces, a little smaller than video. And I just slow cooked them in low heat for a little over 7 minutes They came out delicioussss!!! 8/10. Id try to make them again
you give off such a nice energy i just love that so much about you
Girl, you are awsome. You and I have spent alot of time together in the kitchen, and my wife appreciates you for it, because I love to cook as much as you do. I would love to go to an international buffet with you. Yaaaaay food!
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Thanks for such good information in your channel and great recipes You have a beautiful way of explaining Many blessings to you
I come here to self-soothe and unwind and it’s a safe space for me 💖 Plus potatoes are amazing
I love your little skits at then very end. :)
I love how calming your voice is😊
Mmmm ultimate comfort food. Thanks Emmy have a wonderful day and thanks as always. Love the t-shirt design.. Looks great :) I love it here too. Always a pleasure when emmy made posts a video.
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I love your voice! It sounds soothing!
I would like to see your own Pesto sauce recipe, Emmy! Thank you for your videos!
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I’m so glad you tried this. I saw the tiktok and thought they looked amazing but didn’t want to try it because I wasn’t sure if it was worth the effort
Omgs Emmy!! those potatoe crunchy bubble pillows look cute as balls!! I gotta try them.
That crunch!! Those look and sound delicious.
They had a version of this at my high school and they were awesome!
That is the most satisfying crunchy noise ever!
Oh Emmy as i was watching your video my 8 year old nephew stops and says “que linda ella” meaning “she’s pretty”. That was so sweet and wanted you to know ☺️
I make these but with a metal straw I make donut holes also I add cheese and onion to mix
I was not surprised that they were oily because I don't think that the oil was hot enough on the first fry. When they were put in the oil, they were not frying as they should and were soaking up more oil than necessary. I would suggest the first fry at 350 and second fry at maybe 375. I think that would make them much better. I think I might give them a try. They looked delicious... minus the extra oil.
Ohhh….garlic powder, onion powder, cheese, bacon…..the possibilities are endless! I am definitely making these for dinner tonight! Ty 🇨🇦💐😊
A and W used to have an extruded mashed potato fry. They were exceptional. They stopped making them in the late 70s or early 80s. I still miss them.
Damn u old lol
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@@wussup12345 you get absolutely no bitches.
I love your videos Emmy! So wholesome, so relaxing. Thank you 🙂
You're very welcome. :)
@emmymade do you think freezing these after the 1st fry would work and then frying then 2nd time when you were going to actually eat them would work? Kind of like par-boiling veggies?
It would be nice to make big batches of them to put in freezer baggies to pull out when needed. Thoughts?
These look delish!! 😍
This looks great! Frying at a higher temp would reduce the oil absorbed but I'm not sure it would still puff up the same.
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My husband tried the egg sandwich from the other day and LOVED it! Thanks for being you, Emmy!
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emmy's the go-to source to see if these tik tok recipes are good
That looks so 😋. Please Stay Safe, Happy And Healthy. Have A Wonderful Day. Thank you for sharing.
I've made these with the basic flour recipe, they are a little extra work than some other potato dishes, but they are actually really good.
I can taste what you cook when you describe them I love it! 🤤🤤
Hi Emmy, Those look amazing. We often have friends around and these would be great. Just wondering how cooking these would go in an air fryer?
My great-grandmother would make these out of left over mashed potatoes. She would sometimes add a tiny bit of cheese, bacon and onion to them before cooking.
What is the best substitute for glutenous rice flour using more common items? Would making flour from jasmine rice be a tolerable substitute?
Wow 😲 that looks ( and sounds) delicious 😍
A few nights ago I was on your channel looking for this exact recipe not the other bubble potato but for some reason I was sure you had made these. What a nice coincidence
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Looks delicious. I’d probably use Yukon gold for extra butteriness.
Very similar to Pommes Noisettes! 😍
Is it just me, or does the potato ricer remind anyone else of the PlayDough factory where you put the dough in the top and squeeze it out in different shapes?
I think of these bubble potatoes as like the Smile Fries we had as kids, which I really loved back then~! 😋🍟
So delicious. And the food looks pretty good too
Haha 😂 you know when it is a GOOD recipe before you ever peep a word just by the look on your face and/or the little dance you do hehe 😋 😉. Cuuuuuteness! I for sure must try these. I wonder if there is a way to lessen the amount of oil that gets absorbed tho 🤔 like perhaps freezing them in between each fry? I do not care for such oil soggy fried foods. This recipe looked devine so I must give it a try but work on the amount of oil that gets absorbed and bam! Incredible 🤗🤗🤗 Thank u so much for sharing this ❤
That crunch is amazing. Can’t wait to try em tonight
Oreida used to make tater tots like these. Sooooo good!
Instead of the second fry, stick them in the toaster oven to eliminate that oiliness.
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I found this potato masher at Dollar Tree of all places that had these tiny holes. I Get perfect potatoes each time and now I know why.
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That looks delicious... I wonder if you could add cheese.. like make cheesy mashed potato.. or bacon and cheese..
They look relatively easy to make as well. Thanks, Emmy!!
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Do you think I’d have good results recreating them in an air fryer? I’ve just gotten one for the first time and I love it and I did hear you say it had an oily taste and maybe eliminating that could be a benefit of air frying em
It might work in an air fryer. 🤔My only concern would be if the added starches would cook properly.
@@emmymade good point. You’re awesome btw and I’m so grateful for your content, wishing you much happiness!!
Can these be done in an air fryer? I wonder if that'd help with the oily aspect!
Do the second frying in your air fryer, and they won't be as greasy, and they'll get even crispier. Trust me, it's worth it. I love tater tots, but I started making these 20 years ago, working off a French recipe, and I have never looked back. I used to fry mine at 325°F, then rack them up in my convection oven to air fry them at 400°F. I prefer the results with higher temperatures in the second cooking, as I like mine very crunchy and a dark golden brown. I've also rolled the puffs in panko before deep frying, and the result was such a nice contrast of crunchy and creamy, it was like candy for the savory pallette, especially if I incorporated using a filling, like queso fresco with garlic and chives. It's more prep, but so worth it! There's many wonderful variants with double-cooked potatoes. I hope you do more, in the future. I love recipes that use cheap ingredients for the bulk of the recipe. It makes it so much easier to use better ingredients as just flavor enhancements.
Potatoes river was giving VIBEZ when you opened it 🤣🤣🤣
I just realized i been watching you for 10 years 😭and i’m still a fan i literally grew up watching you i was 11 and i’m now 22 🥲💗love you Emmy
I wonder if you could make these up to the first fry, then freeze them. Put them in an air fryer, oven or deep fryer to have them ready to go more quickly.
It reminds me of a pierogi honestly.
I bet you could do a lot with these like adding shredded cheese and bacon bits to the potato dough for a stuffed effect that would make these even more delicious.
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It's 2am..... And I want these, like, my mouth is watering!!!
My grandmother used to make something like this when I was little. She added a little fine corn meal to it and chives. We would eat it with hot sauce. It was so yummy!! I’m going to try to make this and remember my grandma ❤️
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