METHODPeel and cut the potatoes into quarters.
Boil the potatoes in salted water for 15 minutes until you can easily pierce them with a fork.
Mash your potatoes while still hot until smooth. Use a potato ricer if you have one.
Add in the cornflour, salt, pepper, garlic powder and paprika, mixing until fully combined.
Form a ball and then section into four pieces. Take one piece and put the 3 remaining pieces under some cling film so they don’t dry out.
Roll the piece of dough into a cylinder and cut into 1 cm pieces.
Use a fork to gently press down on each piece.
Heat up the oil until it is a medium/high heat and fry the bubble potatoes for 6/8 minutes until golden. Make sure you flip them every 2 minutes to ensure they fluff up.
Finally, take them out of the oil and drain. Season with some extra salt and pepper, topping with some parsley as well.
Enjoy your fluffy, crispy potato pillows!
Serves: 3
Preparation: 10 mins
Cooking: 25 mins
550g Albert Bartlett potatoes
6 tbsp cornflour
1 tsp salt
½ tsp pepper
1 tsp smoked paprika
½ tsp garlic powder
300ml vegetable oil for frying
Extra salt, pepper and chopped parsley for garnish