Bojangles’ Bo-Tato Rounds

Bojangles’ Bo-Tato Rounds is crispy and seasoned potato rounds are great as a snack or side dish. The potato rounds are crunchy and golden on the outside but soft and fluffy on the inside, so they have a delicious blend of spices. Here is a simple recipe for Bo-Tato Rounds.

Ingredients Bojangles’ Bo-Tato Rounds :

• 4 large russet potatoes
• 2 cups all-purpose flour
• 1 teaspoon of salt
• Black pepper, 1 teaspoon
• 1 tablespoon paprika
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• Cayenne pepper, optional (for extra heat).
• Half a cup of buttermilk (or regular Milk with 1 tablespoon of Vinegar)
• 1 large egg
• Vegetable oil to fry
• Fresh parsley is optional but can be used as a garnish.

Instructions for Bojangles’ Bo-Tato Rounds:

1. Preparation of the potatoes:

Peel and wash the potatoes. Cut them into rounds of 1/2 inch thickness. If you want a different shape, you can cut them into wedges. Place the potato strips in a bowl with cold water to remove any excess starch, so this will help crisp them up when they are fried.

2. Season the Flour

Combine the flour with the salt, pepper paprika powder, onion powder and cayenne (if you are using it) in a shallow bowl, then mix the seasonings well to distribute them evenly.

3. Prepare the egg wash:

In a separate bowl, whisk the buttermilk with the egg. This will help to make the flour and seasoning stick to the potatoes, then creating a crisp crust.

4. The Potato Rounds should be coated:

Dip each potato slice first in the egg wash and then into the flour mixture. Make sure the potato rounds have an even coating. You can coat the potato rounds with flour and then dip them into egg wash for an extra crisp texture.

5. Fry the Bo Tato Rounds

Heat vegetable oil to 350degF (or 175degC) in a large pan or deep fryer. Do not overcrowd your pan. Fry the potato rounds coated with the coating in small batches. Fry the potato rounds for 3-4 minutes on each side or until golden brown and crisp, then place them on a plate lined with paper towels to drain excess oil.

6. Garnish and serve:

After the Bo-Tato Rounds have been fried, sprinkle a little salt on them and garnish, if you like, with fresh parsley, then serve with hot dipping sauces like ketchup or ranch dressing.

Tips for Perfect Bo-Tato Rounds:

• The Potatoes Should Be Soaked: By soaking the potato slices, you can remove the excess starch, so this allows the coating to adhere better and gives the potatoes a crispier texture.
• Buttermilk is a great way to make the coating stick better. It also adds flavor. You can substitute buttermilk by adding 1 teaspoon of Vinegar to 12 cups of Milk if you do not have any.
• Don’t Overcrowd The Pan: Do not overcrowd the pan, as it can result in the potatoes becoming soggy instead of crispy.

Nutritional Information (per 5 pieces serving)

• Calories: ~150-200
• Fat: 8g
• Carbohydrates: 22g
• Protein: 2g
• Sodium: 350-450mg

Conclusion:

Bojangles Bo-Tato Rounds will be a big hit on your table. They are crispy and delicious. The soft interior and seasoned exterior create a contrast of texture, so these Bo-Tato Rounds will become a household favorite, whether they are served with fried poultry or as a snack.