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Pecorino Potato Pops With Smokey Chipotle Sauce Recipe! #tipit
Food & Drink
2 pounds russet baking potatoes (2 to 3 potatoes), washed
2 green onions, minced
½ cup Italian breadcrumbs (I used Progresso)
1 teaspoon coarse ground garlic powder with parsley (I used Lawry’s)
¼ teaspoon ground black pepper
2 teaspoons kosher salt
3 tablespoons grated Pecorino Romano cheese
2 large eggs
¼ cup heavy cream
1 tablespoon plain yogurt
1 tablespoon salted butter, softened
Vegetable oil, about 2 cups
Smokey Chipotle Sauce (recipe below)
1. Preheat oven to 400 degrees F. Poke potatoes all over with a small knife and bake on oven rack for 60-75 minutes until very soft when squeezed.
2. When cool enough to handle, cut in half and scoop potato flesh into a large bowl. Discard skins or, as I did, eat them with cold butter while you finish making the pops.
3. Mash potatoes and sprinkle with bread crumbs, garlic powder, black pepper, salt and cheese. Fold in thoroughly to combine.
4. In a medium bowl, whisk eggs until blended. Add cream, yogurt and butter, and whisk to combine. Pour over potatoes and mix with a fork to incorporate.
5. Cover a paper plate with plastic wrap. Cover second paper plate with folded paper towel. Pour ½ inch oil into medium skillet and heat over medium heat.
6. Using a 1-tablespoon ice cream scoop, make balls of potato mixture. Roll on plastic-lined plate to make round and smooth surface. The potato mixture is really sticky, but will not stick to the plastic.
7. When a small piece of potato mixture sizzles when dropped in oil, add enough potato balls so they are 1 inch apart. Fry pops until deep golden brown, about 3 minutes per side. Using tongs, place on paper towel lined plate to drain. Continue in batches with remainder of potato mixture.
8. Serve with Smokey Chipotle Sauce.
Note: I dipped these in ketchup and they were marvelous. I froze my potato pops in a large plastic ziptop bag and they microwave beautifully in about 30 seconds. I plan to try other dipping sauces as they appear in my kitchen.
Smokey Chipotle Sauce
1 cup mayonnaise, preferably Best Foods /Hellmans
2 teaspoons adobo sauce from canned chipotles in adobo
2 teaspoons gochujang (Korean hot pepper paste)
¼ teaspoon smoked Spanish paprika
1. Whisk sauce ingredients together in a bowl. Can be made 1 week in advance, covered and chilled.