Garlic-Parmesan-Rosemary Bubble Potatoes Are “Delightfully Crispy”

1. 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.

2. 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.

3. 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.)

4. Meanwhile, shape dough into a (1½-by-11-inch) log; slice into ½-inch-thick pieces (about 20 pieces). Add one-third of the potato pieces (about 7) to the hot oil; cook, flipping often and making sure they don’t stick together, until golden brown, 4 to 5 minutes. Transfer to a paper-towel-lined plate; sprinkle with one-third of the ¼ teaspoon salt. Repeat the process twice with the remaining potato pieces and salt.

5. Transfer the fried potatoes to a plate; sprinkle with the remaining 2 tablespoons Parmesan. Garnish with rosemary, if desired.

Alternative Air-Fryer Method

1. Prepare Step 1 as directed above.

2. 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.

3. 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.

4. 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.