Baked Potato Poppers (Mad Hungry)

By LDenvir

Ingredients

• 2 large russet potatoes (about 1 pound)
• 1/2 cup all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon coarse salt
• 1/4 teaspoon ground white pepper
• 1 large egg yolk
• 1/4 cup olive oil
• 1 1/2 cups panko flakes
• Ketchup, for serving

Preparation

Step 1

Preheat oven to 425 degrees, with oven rack in center position. Place a rimmed baking sheet in oven.

Peel and grate potatoes and transfer to a large bowl. Cover by two inches with boiling water. Steep 10 minutes. Drain potatoes in a colander and rinse thoroughly with cold water. Squeeze potatoes with hands to remove excess moisture and transfer back to large bowl.

Add flour, cornstarch, salt, pepper, and egg yolk to bowl and fold into potatoes.

Spread panko on another rimmed baking sheet. With wet hands, pinch tablespoons of potato mixture, form into balls, and toss in panko.

Carefully remove hot baking sheet from oven and coat with 2 tablespoons olive oil. Quickly transfer poppers to baking sheet, drizzle with remaining olive oil, and bake for 30 minutes, flipping once, until golden brown and crispy. Serve with ketchup.