Tasty Idaho Potato Lollipops Recipe Video

Idaho Potato Lollipops is an tasty appetizer from American cuisine. This dish can be easily prepared by boiling.


Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelVery Easy
Health IndexJust EnjoyServings2
Main Ingredient, Healthy,


 Russet potatoes6 Medium, peeled (Idahoâ®, 70 Count)
 Oil2 Cup (32 tbs) (For Deep Frying)
 Minced chives2 Tablespoon
 Egg yolks2
 Lemon1 , juiced and zested
 Garlic1 Clove (5 gm)
 Canola oil1 Cup (16 tbs)
 Olive oil1⁄2 Cup (8 tbs)
 Bacon strips4 , cooked crisp, finely chopped
 Stone ground mustard2 Tablespoon
 Thinly sliced chives2 Tablespoon
 All purpose flour2 Tablespoon
 2% low fat milk1⁄2 Cup (8 tbs) (Required For Reheating)
 Finely grated cheddar cheese2 Cup (32 tbs)
 Unsalted butter1⁄2 Tablespoon
 Yellow onion1 Medium, diced
 Garlic2 Clove (10 gm), roughly chopped
 Fresh arugula2 Cup (32 tbs), washed, dried (Firmly Packed)
 Lemon1 , zest of lemon
 Heavy cream1⁄2 Cup (8 tbs)
 Salt To Taste
 Cracked black pepper To Taste, cracked freshly

Nutrition Facts

Serving size

Calories 3014 Calories from Fat 2341

% Daily Value*

Total Fat 264 g406%

Saturated Fat 62.5 g312.7%

Trans Fat 0.4 g

Cholesterol 405.2 mg

Sodium 1476.6 mg61.5%

Total Carbohydrates 116 g38.7%

Dietary Fiber 11.2 g44.7%

Sugars 6.7 g

Protein 51 g101.2%

Vitamin A 84.9% Vitamin C 155.3%

Calcium 113.7% Iron 41.5%

*Based on a 2000 Calorie diet


1. Using center section of each potato, slice three horizontal 1-inch-thick slices (trim off ends of potatoes). Using a small round cookie cutter cut three circles (or use other cutter for desired shape). Reserve ends for other use. Soak cut potatoes briefly in cool water to prevent them from discoloring.
2. Place potatoes in pot of heavily salted water; bring to simmer. Cook until potatoes begin to soften, 5 to 8 minutes; remove from water and dry at room temperature. Potatoes should be cooked 1/2 to 3/4 of the way through.
3. Prepare Bacon-Mustard Aïoli: In food processor, pulse yolks, lemon juice, zest and garlic until incorporated and smooth, about 1 minute. Combine oils; slowly add to egg mixture with processor running so mixture emulsifies. If mixture gets too thick, add 1 to 2 tablespoons milk or water. Transfer to small bowl. Using rubber spatula, fold in bacon, mustard and chives; season to taste with salt and pepper. Set aside in refrigerator for up to 2 days.
4. Prepare Cheddar Béchamel: Melt butter in small, heavy saucepan over medium heat. Stir in flour; cook to a smooth paste, about 1 minute. Whisk in milk; cook until mixture is thick and smooth, 2 minutes. Reduce heat to low, add cheese, salt and pepper; stir until cheese has melted, 2 minutes. Remove from heat; adjust seasoning. Reserve warm.
5. Prepare Arugula Cream: In a heavy saucepan, melt butter over medium-high heat. As butter begins to brown, add onion and garlic; cook until onion becomes translucent, 2 to 3 minutes. Add arugula, lemon zest, cream, salt and pepper. When cream reaches a simmer, lower heat; cook until liquid is reduced by half, 7 to 8 minutes, watching closely so cream doesn't boil over. Remove from heat; transfer to blender or food processor. Purée until smooth. Adjust seasoning. Reserve warm.
6. Liberally season potatoes with salt and pepper. Heat oil in deep-fryer to 350°F to 360°F, and finish cooking potatoes for 6 to 8 minutes until fork tender and golden brown. Remove potatoes; carefully slide lollipop stick into each for service.
7. Per portion: Spoon 1 tablespoon each of aïoli, béchamel and arugula cream onto a plate. Carefully place potato lollipop so it stands secured in sauces. Garnish with minced chives. Serve at once.

Editors Review

For all potato freaks out there, this is the ultimate potato delight. This potato recipe is such a cinch to make and you can serve it as yummy appetizers too. Delicious to the hilt, this delectable potato lollipops makes for a satisfying indulgence.