Imported from Instagram
Korean-Style Frozen Crispy Potatoes
A viral Korean snack technique using frozen potatoes to achieve an incredibly crispy exterior and a chewy, mochi-like interior.
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Ingredients
- 2 Frozen potatoes (Whole potatoes, frozen then partially thawed)
- Salt (To taste)
- Black pepper (To taste)
- Paprika (For flavor and color)
- 1 tbsp Olive oil (Spray or drizzle)
- Taiwanese salt and pepper seasoning (Optional dipping powder (Yan Su Ji powder))
- Spicy chicken mayonnaise (Optional dipping sauce)
Steps
- 1
Wash the frozen potatoes and soak them in a bowl of water until the surface becomes soft. Once softened, pour out the water.
- 2
Use a fork to poke several holes into each potato to create drainage points.
- 3
Firmly squeeze the potatoes with your hands to force out as much internal moisture as possible through the holes.
- 4
Peel the potatoes. The freezing and thawing process makes the skin very easy to slide off.
- 5
Break the potatoes apart by hand and press them down onto a baking tray until they are flat.
- 6
Evenly sprinkle the flattened potatoes with salt, pepper, and paprika. Spray or drizzle with a moderate amount of olive oil.
- 7
Place the tray in an air fryer and bake at 180°C (350°F) for 25 minutes until the exterior is golden and crispy.
- 8
Serve hot with Taiwanese salt and pepper seasoning or spicy chicken mayonnaise for dipping.
Notes
Freezing the potatoes changes their cellular structure, which is the secret to the unique 'QQ' (chewy) texture inside. Ensure you squeeze out as much water as possible for the best results.
Nutrition per serving
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