This has been my second attempt to recreate the wonder that is Joey Restaurant’s Crispy Potatoes and I was pretty damn close. The first time was a total failure: I made mashed potatoes as per usual, added some garlic and wrapped the potatoes in 3 buttered layers of phyllo dough. They were a mess. Nothing stayed inside the phyllo and they turned soggy after being out of the deep fryer for just a short time. The leftovers ended up going straight into the trash.
With this attempt at potato perfection, I received rave reviews from everyone who tried them and my potato-loving daughter asked if we could make them once a week. With R-Dolly’s suggestion I used spring roll wrappers this time. I usually use 1% milk in my mashed potatoes but this time I used buttermilk and butter in a smaller quantity than I normally would to keep them from becoming too watery and soggy.
- Leave enough time when making this recipe as the potatoes need to cool completely and the wrapped potatoes should be put in the freezer or fridge for 30 minutes prior to deep frying to remove some of the moisture.
- We also found that leaving the sour cream mixture in the fridge overnight made the flavor of the garlic and scallions explode to wonderous proportions.
- I served the rolls in the picture right out of the frying pan because my family was apparently near death from starvation. I made enough rolls for dinner the next night. I reheated them in the oven with cheese sprinkled on them. This crisped them up and they were just as delicious as the night before.
- I also froze a few and deep fried them up the following week and they were devoured.
Crispy Mashed Potatoes
- 2 lbs potatoes, peeled and quartered
- 3 tbsp butter
- 3 tbsp buttermilk
- 1 1/2 tsp garlic powder
- 24 spring roll wrappers
- 2 cups shredded cheddar
- 375 g bacon, cooked until crispy and chopped
- 5 scallions, chopped
- 1 cup sour cream
- 2 garlic cloves minced
- Oil for deep frying
-Boil the potatoes until tender.
-While the potatoes are boiling, make the sour cream mixture:
- 1 cup sour cream
- 2 garlic cloves, minced
- 2 tbsp sliced scallions
- Sprinkle of salt and pepper
-Cover and refrigerate the sauce to allow the flavors to combine.
-When the potatoes are cooked, add the butter, buttermilk, salt, pepper and garlic powder. Mash until completely smooth and set aside until completely cooled down to avoid the wrappers becoming too soft.
-Fill a small bowl with water to seal the rolls.
-Follow the example on the package for wrapping the rolls. Place a large tbsp of potato filling near one corner. Air bubbles will allow the filling to escape into the oil so roll them TIGHTLY until about halfway through the wrapper, then wet the sides and remaining edges of the spring roll wrapper. Fold the ends in tightly and roll until sealed.
-Place on a baking rack or a parchment-lined baking sheet.
-Once you’ve finished filling and rolling the batch, put them into the fridge or freezer for 30 minutes to dry out the rolls before deep frying.
-Use a deep fryer or fill a deep skillet halfway with vegetable oil. Heat to 350 degrees.
-Fry in small batches to avoid lowering the temperature of the oil. Turn once to finish cooking the roll.
-Place a wire rack on a baking sheet to drain the rolls once they are golden brown and crispy.
-Place the fried rolls on a baking sheet and top with shredded cheese. Place in a 350 degree oven until cheese is melted and rolls are reheated.
-Once removed from the oven, sprinkle with the bacon and green onions and serve with the sauce on the side.