Pom Pom Potatoes
A fun twist on crunchy hasselback potatoes, these fluffy pom pom potatoes are much easier to make than they look at first glance.
October 24, 2023
81% would make again
for 2 servings
- 6 medium Yukon gold potatoes, peeled
- 4 cups water
- 2 tablespoons kosher salt
- 4 cups canola oil
- 1 cup all-purpose flour
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- Using a chef’s knife, trim the ends of the potatoes, then slice off the bottoms so the potatoes lay flat. Place a chopstick on either side of a potato and slice crosswise, spacing the cuts roughly ¼ inch apart, stopping at the chopsticks so you don’t cut all the way through the bottom of the potato. Rotate the potato 90°, keeping the flat bottom against the cutting board, then cut crosswise again at ¼-inch intervals to make a criss-cross pattern. Repeat with the remaining potatoes.
- Add the water and salt to a large bowl and stir to dissolve the salt, then add the potatoes. Soak for 30 minutes. Drain the water and pat the potatoes dry with a paper towel.
- Add the canola oil to a large pot fitted with a deep-fry thermometer. Heat over medium heat until the temperature reaches 375°F (190°C). Reduce the heat to low to maintain the temperature.
- In a medium bowl, whisk together the flour, smoked paprika, cumin, and chili powder.
- Dredge the potatoes in the flour mixture, using your hands to get in the crevices between the cuts. Shake off the excess.
- Fry the potatoes in the hot oil for 7 minutes, until golden brown and fully cooked through. Transfer to a paper towel-lined plate to drain, sprinkling with salt while they are still warm.
- Serve hot.
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