recipe

Fried Potato Teaspoons: the Unique Recipe for a Delicious and Crunchy Side Dish!

Total time: 40 min prep/ 10 min cook
Difficulty: Low
Serves: 4-6
By Cookist
0
Immagine

Let's face it, leftover mashed potatoes can be a bit of a conundrum. While delicious, sometimes you just don't want another plate of mashed goodness. With this recipe, you can transform leftover mashed potato into tasty Fried Mashed Potato "Teaspoons." These crispy, bite-sized treats are the perfect way to use up leftover mashed potatoes and wow your guests at the same time. They're super simple to make, requiring minimal effort and only a handful of ingredients. Plus, the playful "teaspoon" shape is sure to spark conversation at your next party!

What are Fried Mashed Potato "Teaspoons"?

Fried Mashed Potato "Teaspoons" are a creative and playful way to use leftover mashed potatoes. These bite-sized treats are exactly what they sound like: small portions of leftover mashed potato shaped like teaspoons, then fried until crispy on the outside and fluffy on the inside.  They can be served plain or with a variety of dipping sauces, making them a versatile and delicious appetizer. They're a perfect example of "comfort food innovation," taking a familiar dish and giving it a modern twist!

Tips

  • For best results, use leftover mashed potatoes that are smooth and not too wet. If your mash is a bit runny, add a tablespoon or two of flour to help it hold its shape.
  • Don't be shy with the seasonings in your mashed potatoes! This is the base of flavor for your "teaspoons" so add salt, pepper, garlic powder, or even a sprinkle of your favorite herbs to taste.
  • A small spoon mold works best for creating the classic "teaspoon" shape. If you don't have a mold, you can shape the potato mixture by hand into small, flattened ovals. For a fun twist, try mini cookie cutters for different shapes!
  • Don't skip the freezing step! This helps the potato mixture firm up and hold its shape better during frying. Aim for at least 10 minutes, but 20 minutes is even better for a firmer texture.
  • Use a neutral oil with a high smoke point, like canola or vegetable oil, for frying. Heat it to around 350°F (175°C) before adding the potato "teaspoons."
  • Avoid overcrowding the pan. Fry the potato "teaspoons" in batches to ensure even cooking and prevent them from sticking together. Aim for a light golden-brown color on the outside. If they're browning too quickly, reduce the heat slightly.

What Kind Of Potatoes Are Best For This Recipe?

Any type of potato will work, but russet potatoes tend to mash well and have a neutral flavor that pairs well with various seasonings.

Do I Have To Use A Mold?

No! You can shape the potato mixture by hand into small, flattened ovals. Cookie cutters can also be used for fun shapes like stars or hearts.

Can I Add Cheese To The Mashed Potatoes?

Absolutely! Grated cheddar, parmesan, or even crumbled blue cheese would all add a delicious cheesy flavor.

Can I Make These Ahead Of Time?

Yes! Once shaped, the potato mixture can be frozen for up to a month. Fry them straight from frozen, adding a couple of extra minutes to the cooking time.

More Potato Appetizers and Side Dishes Sure to Impress Your Guests

Fried Potato Nuggets

Pizza Smashed Potato

Potato Sunflower Bake

Potato Sticks

How to Store Potato Teaspoons?

The potato teaspoons are best served immediately. Leftover fried potato "teaspoons" can be stored in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for a few minutes until warmed through.

Ingredients

4 potatoes
Cornstarch
80g (3/4 cup)
Sugar
15g (1 1/4 tbsp)
salt
5g (3/4 tsp)
Oil for frying
Ketchup

How To Make Fried Mashed Potato "Teaspoons"

Peel and chop the potatoes. Add to a pot of water and bring it to a boil.

Cook for 30 minutes, or until fork-tender, then drain the water completely.

While the potatoes are hot, transfer them to a bowl and mash until smooth. Add the cornstarch, sugar, and salt, then mix well to combine all the ingredients.

Lightly grease the potato mold (if needed). Fill each mold with the mashed potato mixture, packing it in gently. Scrape off any excess from the top to create a smooth surface. Transfer the filled molds to the freezer and freeze for 10 minutes to set slightly.

After 10 minutes, remove the mold from the freezer and remove the potato teaspoons from the mold. Transfer the potato teaspoons to a pot with hot oil and fry them until golden brown. Once finished, remove the potato teaspoons from the oil and serve them with some ketchup on the side!

Immagine
Every dish has a story
Find out more on Cookist social networks
api url views