Separate the dough into two sections, and roll each of them into a log.Ĭut each log into evenly sized shapes, or “pillows,” and indent them with the back of a fork. Knead the mashed potato mixture into a dough. Mash the potatoes with whatever utensil you prefer (fork, masher, garlic press, potato ricer, etc.). Transfer the potatoes to a bowl of iced water, then peel the skins with your hands. Wash two Russet potatoes, and make a shallow cut around their circumferences to make it easier to peel them later on.īoil the potatoes until a skewer goes through them with no resistance. Sprinkle some salt to season and serve immediately with a harissa aioli or Dijon mustard on the side.Follow the steps below to make Bubble Potato Pillows all on your own. Remove the slices and drain on paper towels. Move the slices around while frying so they cook evenly for about 2 to 3 minutes or until very crisp and golden brown.

Remove the slices a few at a time and transfer into the hotter frying pan.

Keep shaking until most of your slices are puffed (about 3 minutes).

After about 5 to 6 minutes the slices should start to puff slightly and rise to the top. Use a thick towel to prevent heat burn, and beware of splashing oil onto you. Drop slices into the 320 degrees F oil and gently shake back and forth on the heat for 6 to 7 minutes.Using a mandoline, make slices lengthwise 1/8 inch thick.

Peel the potatoes and trim the edges to form a rectangular football shape.Heat oil inone pan to 320 degrees F, and the other to 365 degrees F. Pour vegetable oil about 2 1/2 inches to 3-inches deep into 2 saucepans.US Fresh Potato Category Quarterly Reports.Behind the scenes of our National Commercials.

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