Active Time:40 minsTotal Time:40 minsServings:6Jump to Nutrition Facts
Active Time:40 minsTotal Time:40 minsServings:6
Active Time:40 mins
Active Time:
40 mins
Total Time:40 mins
Total Time:
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipeIf you’re someone who is constantly thinking about everything potatoes, theseGarlic-Parmesan-Rosemary Bubble Potatoeswill make your dreams come true. Fiber-filled russet potatoes get mashed then pan- or air-fried, which creates a golden crispy coat that is the perfect textural complement to the light, fluffy interior. Nutty Parmesan cheese and savory, fragrant garlic and rosemary add just the right amount of seasoning to these posh potato pillows. Keep reading for expert tips, including what you can swap the Parmesan with.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Mochiko (sweet rice flour) is readily available at most grocery stores and on Amazon.To ensure the potatoes are the crispiest pillows, they need to be cooked until tender before frying. Microwaving the potatoes speeds up the cooking process. If you don’t have a microwave, you can use a steamer basket or simmer whole potatoes until tender.You can substitute 1 teaspoon dried rosemary for the fresh rosemary, substitute fresh thyme or use a combination of both herbs.You can use any favorite salty, aged cheese instead of Parmesan, such as Pecorino Romano or Grana Padano.Nutrition NotesPotatoesare loaded with gut-friendly fiber and potassium for healthy blood pressure. And, of course, energy-producing carbs. We include the skin in this recipe because it adds more fiber and nutrients to these poppable potatoes.Besides adding a subtle saltiness,Parmesan cheesealso provides some calcium and protein. If you’re concerned about the sodium in Parmesan, you could swap it out for finely shredded Swiss cheese, which is one of thelower-sodium cheesesavailable. If, on the other hand, your concern lies with the saturated fat in cheese, you will be happy to hear that there is evidence that thesaturated fat in cheesedoesn’t have the same harmful effects as the saturated fats in highly processed foods.Garlicis small but mighty when it comes to its health benefits. Its anti-inflammatory properties have also been shown to reduce cholesterol, blood pressure and blood sugar. As a prebiotic, garlic provides food for your beneficial gut bacteria.A member of the mint family,rosemarybrings a fresh, piney scent to these potatoes. Rosemary also provides anti-inflammatory antioxidants and has been linked with improved brain function and mood.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Jump to recipe
If you’re someone who is constantly thinking about everything potatoes, theseGarlic-Parmesan-Rosemary Bubble Potatoeswill make your dreams come true. Fiber-filled russet potatoes get mashed then pan- or air-fried, which creates a golden crispy coat that is the perfect textural complement to the light, fluffy interior. Nutty Parmesan cheese and savory, fragrant garlic and rosemary add just the right amount of seasoning to these posh potato pillows. Keep reading for expert tips, including what you can swap the Parmesan with.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Mochiko (sweet rice flour) is readily available at most grocery stores and on Amazon.To ensure the potatoes are the crispiest pillows, they need to be cooked until tender before frying. Microwaving the potatoes speeds up the cooking process. If you don’t have a microwave, you can use a steamer basket or simmer whole potatoes until tender.You can substitute 1 teaspoon dried rosemary for the fresh rosemary, substitute fresh thyme or use a combination of both herbs.You can use any favorite salty, aged cheese instead of Parmesan, such as Pecorino Romano or Grana Padano.Nutrition NotesPotatoesare loaded with gut-friendly fiber and potassium for healthy blood pressure. And, of course, energy-producing carbs. We include the skin in this recipe because it adds more fiber and nutrients to these poppable potatoes.Besides adding a subtle saltiness,Parmesan cheesealso provides some calcium and protein. If you’re concerned about the sodium in Parmesan, you could swap it out for finely shredded Swiss cheese, which is one of thelower-sodium cheesesavailable. If, on the other hand, your concern lies with the saturated fat in cheese, you will be happy to hear that there is evidence that thesaturated fat in cheesedoesn’t have the same harmful effects as the saturated fats in highly processed foods.Garlicis small but mighty when it comes to its health benefits. Its anti-inflammatory properties have also been shown to reduce cholesterol, blood pressure and blood sugar. As a prebiotic, garlic provides food for your beneficial gut bacteria.A member of the mint family,rosemarybrings a fresh, piney scent to these potatoes. Rosemary also provides anti-inflammatory antioxidants and has been linked with improved brain function and mood.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
If you’re someone who is constantly thinking about everything potatoes, theseGarlic-Parmesan-Rosemary Bubble Potatoeswill make your dreams come true. Fiber-filled russet potatoes get mashed then pan- or air-fried, which creates a golden crispy coat that is the perfect textural complement to the light, fluffy interior. Nutty Parmesan cheese and savory, fragrant garlic and rosemary add just the right amount of seasoning to these posh potato pillows. Keep reading for expert tips, including what you can swap the Parmesan with.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Cook Mode(Keep screen awake)Ingredients1½poundsrusset potatoes, scrubbed½cupplus 2 tablespoonsgrated Parmesan cheese, divided2tablespoonsmochiko (sweet rice flour)1tablespoonpotato starch2teaspoonsfinely choppedfresh rosemary, plus more for garnish1teaspoongarlic powderCanola oil, for frying,orcooking spray, for air frying¼teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
1½poundsrusset potatoes, scrubbed
½cupplus 2 tablespoonsgrated Parmesan cheese, divided
2tablespoonsmochiko (sweet rice flour)
1tablespoonpotato starch
2teaspoonsfinely choppedfresh rosemary, plus more for garnish
1teaspoongarlic powder
Canola oil, for frying,orcooking spray, for air frying
¼teaspoonsalt
Directions
Prick potatoes all over with a fork; place on a microwave-safe plate. Microwave on High, flipping once, until tender and cooked through, 10 to 12 minutes. Let cool for about 5 minutes.
Remove the skin from the potatoes; finely chop the skin and transfer it to a large bowl. Mash the potato flesh using a potato masher (or press through a ricer); add to the bowl. Stir in ½ cup Parmesan, 2 tablespoons mochiko, 1 tablespoon potato starch, 2 teaspoons rosemary and 1 teaspoon garlic powder; knead the mixture until a dough forms.
Add oil to a depth of 1 inch in a Dutch oven or other heavy-bottomed pot. Heat over medium heat to 350°F.(Alternatively, see air-fryer instructions below.)
Transfer the fried potatoes to a plate; sprinkle with the remaining 2 tablespoons Parmesan. Garnish with rosemary, if desired.
Alternative Air-Fryer Method
Prepare Step 1 as directed above.
Remove the skin from the potatoes; finely chop the skin and transfer it to a large bowl. Mash the potato flesh using a potato masher (or press through a ricer); add to the bowl. Stir in ¼ cup Parmesan, 2 tablespoons mochiko, 1 tablespoon potato starch, 2 teaspoons rosemary and 1 teaspoon garlic powder; knead the mixture until a dough forms.
Preheat air fryer to 400°F for 5 minutes. Meanwhile, shape the dough into a 1½-inch-diameter log; slice into ¾-inch pieces. Place the remaining 6 tablespoons Parmesan in a small shallow bowl. Coat each slice with a generous amount of cooking spray. Working with 1 slice at a time, dredge in the Parmesan until lightly coated; transfer to a plate. Repeat with the remaining slices and Parmesan.
Lightly coat the air-fryer basket with cooking spray. Add half of the potato slices to the basket; coat the slices with cooking spray. Cook, flipping once, until golden brown, about 10 minutes. Transfer to a paper-towel-lined plate; sprinkle with half of the ¼ teaspoon salt. Repeat with the remaining potatoes and salt.
Nutrition InformationServing Size: 3 to 4 potato slicesCalories 222, Fat 10g, Saturated Fat 2g, Cholesterol 10mg, Carbohydrates 27g, Total Sugars 1g, Added Sugars 0g, Protein 6g, Fiber 2g, Sodium 316mg, Potassium 507mg
Nutrition Information
Serving Size: 3 to 4 potato slicesCalories 222, Fat 10g, Saturated Fat 2g, Cholesterol 10mg, Carbohydrates 27g, Total Sugars 1g, Added Sugars 0g, Protein 6g, Fiber 2g, Sodium 316mg, Potassium 507mg
Serving Size: 3 to 4 potato slices
Calories 222, Fat 10g, Saturated Fat 2g, Cholesterol 10mg, Carbohydrates 27g, Total Sugars 1g, Added Sugars 0g, Protein 6g, Fiber 2g, Sodium 316mg, Potassium 507mg
Frequently Asked QuestionsYou can store them in the refrigerator for up to 1 week in an airtight container or freeze them for up to 3 months. To prevent the potatoes from freezing into a clump, we recommend freezing them on a baking sheet lined with parchment paper and then, once frozen, transferring them to a freezer-safe bag for storage.No, we wouldn’t recommend that. It’s best to use garlic powder because high-heat cooking will burn the fresh garlic and turn it bitter.We chose russet potatoes because they hold up well during cooking and have a rich, creamy texture. Yukon Gold potatoes would also work well.These potatoes go with just about any entree you can think of. Here are just a handful of suggestions:Lemon-Garlic Steak & Green Beans,Instant Pot Chicken Breast,Tandoori Grilled Tofu with Red Peppers & BroccoliniandFish Fillets with Pineapple-Jalapeño Salsa.
Frequently Asked Questions
You can store them in the refrigerator for up to 1 week in an airtight container or freeze them for up to 3 months. To prevent the potatoes from freezing into a clump, we recommend freezing them on a baking sheet lined with parchment paper and then, once frozen, transferring them to a freezer-safe bag for storage.
No, we wouldn’t recommend that. It’s best to use garlic powder because high-heat cooking will burn the fresh garlic and turn it bitter.
We chose russet potatoes because they hold up well during cooking and have a rich, creamy texture. Yukon Gold potatoes would also work well.
These potatoes go with just about any entree you can think of. Here are just a handful of suggestions:Lemon-Garlic Steak & Green Beans,Instant Pot Chicken Breast,Tandoori Grilled Tofu with Red Peppers & BroccoliniandFish Fillets with Pineapple-Jalapeño Salsa.
EatingWell.com, August 2024
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Nutrition Facts(per serving)191Calories5gFat30gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
