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Purple Potato Poppers

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  • Srv: 31
  • By: Raquel DeHoyos/Boastful Food LLC
Purple Potato Poppers


  • For the Poppers
  • 1 ½ pounds baby purple potatoes
  • 2 quarts cold water
  • 2 Tablespoons, plus 2 ½ teaspoons kosher salt
  • 4 Tablespoons milk
  • 2 cups pepper jack cheese, grated
  • 2 cloves m inced garlic
  • 2 teaspoons jalapeño, deseeded and finely minced *
  • 2 large eggs, scrambled
  • 3 cups crumbled, thick - ridged potato chips
  • 1 - 48 oz bottle frying oil , such as peanut or canola
  • For the Sauce
  • 1 cup mayonnaise
  • 1 small bunch cilantro, about ½ cup, finely chopped
  • 1 pack fresh dill, about ¼ cup, finely chopped
  • 4 teaspoons jalapeño, finely minced *
  • ½ teaspoon ground cumin
  • 1 large lime, juiced
  • 1 ½ teaspoons kosher salt
  • * one large jalapeño will be enough for both the poppers and the sauce


  1. Fill a medium stockpot with water, two tablespoons of kosher salt and potatoes. Stir to dissolve the salt. Bring to a boil and then simmer on medium-low heat for 20 minutes or until potatoes can easily be pierced with a small paring knife. While potatoes are cooking, mince garlic and jalapeño. Reserve four teaspoons ofjalapeño for the sauce. Place potato chips into a large bowl and crush with your hands until a small to medium crumb forms. In a separate bowl, scramble eggs.

  2. For the sauce, mix all ingredients into a small bowl and refrigerate until ready to serve. When the potatoes are done, drain and return to the pot and mash, leaving the skin on. Add milk, garlic, two teaspoons mincedjalapeño,remaining2 ½ teaspoons of salt and cheese. Combine and pour into a separate bowl. If the mixture is slightly tacky, allow it to cool slightly and set up before forming into balls. Set up an assembly line beginning with the bowl of mashed purple potatoes, eggs, a plate with 1 cup of potato chip crumbs and a clean plate to place the poppers onto. (Add1 cup of chips at a time to avoid getting them all soggy).Use a large tablespoon measuring spoon to help form the balls. Place balls into egg mixture with one hand and toss them around in the potato chip crumbs with your other dry hand. Continue this until all the poppers are formed. It helps to keep your hands rinsed and clean between rolling the popper balls and dropping them into the wet and dry crumb mixture. Or enlist a helper so everyone gets in on the fun!

  3. In the medium stockpot, add frying oil and heat on medium-high heat until it reaches375° degrees. A candy thermometer works best to test this. Or toss a chip into the oil and fit quickly sizzles, the oil is hot enough. Carefully use a metal spoon to drop the poppers, about 8 at a time, into the hot oil and let them firm up before gently stirring them around. Fry for about 2 minutes or until they turn golden and start to rise to the top. Allow poppers to drain onto a paper-towel-lined plate and keep warm until ready to serve. Arrange poppers onto a serving plate with sauce on the side.

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