Idaho® Potato Lollipops (sweet version)

This recipe is an adaptation of the Idaho® Potato lollipop recipe courtesy of Bart Hosmer, Executive Chef, Marriott Properties


  • 6 medium Idaho® russet potatoes (100 count), peeled
  • Oil for deep frying
  • 18 lollipop sticks
  • ¼ teaspoon Cinnamon
  • 1 Teaspoon coarse sugar
  • Caramel dipping sauce
  • Chocolate Ganache


  1. Mix sugar and cinnamon together and place in a bowl.
  2. Slice ½” off of each side of the potato. Using a Mandoline or slicer cut potatoes into 1” thick slices.
  3. Cut slices into rounds or other shapes using a cookie cutter.
  4. Place 1 teaspoon sugar and pinch of salt in 1 quart of simmering water. Blanch potatoes for 2-3 minutes. Drain and pat dry.
  5. Heat oil to 350°F and drop potatoes into oil. Using a metal skimmer, move potatoes around to coat evenly. Once golden brown remove potatoes.
  6. Place lollipop sticks into potatoes and roll in cinnamon sugar.
  7. Serve with caramel sauce and/or chocolate Ganache.
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Yield: 6 servings

Michael Carmel
Culinary Institute of Charleston

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