Baked Potato Poppers

I wasn't sure if I should share this recipe or not at first - usually I like to say how much I like a recipe and that's why I share it.  This time I thought I would go ahead and share it since I was the only one who didn't like it!  I shared some with friends and even Eric -and they all loved them!  So maybe it's just me ;)

This is another recipe from our Cookbook of the Month: Mad Hungry Cravings by Lucinda Scala Quinn.  Try it out for yourself and tell us what you think!!

Baked Potato Poppers

2 large potatoes (about 1 pound)
1/2 cup flour
1 tbsp cornstarch
1/2 tsp coarse salt
1/4 teaspoon white pepper
1 large egg yolk
1 1/2 cups panko bread crumbs
1/4 cup oil

Preheat the oven to 425° and place a rimmed baking sheet inside.  Shred the potatoes and cover with boiling water for 10 minutes.  Drain and press to remove as much water as possible.  Mix in all of the ingredients except the panko crumbs and oil.  Scoop and roll the potato mixture into balls and coat with the panko crumbs.  Remove the pan from the oven and coat it with half of the oil, place the balls onto the pan and drizzle with the remaining oil.  Cook for about 30 minutes until crispy and browned - turning once.

For the ones for Eric, I just put the balls onto an ungreased pan and baked them - they did not brown, but they still got crunchy.  He really liked them and has asked me to make more!  He says they are like a potato dumpling more than a tater tot...maybe that's my problem - I really wanted tater tots!! Lol :)

Here are the links to the other recipes from this cookbook:

Honey Mustard Wings
Cheddar Drop Biscuits
Creamed Spinach

Have a great day!
Beth