Crispy Roasted Potato Jalapeño Beignets Recipe

Preheat the oven to 425°F (220°C). Toss the potato cubes with 1 tablespoon olive oil, ¾ tsp kosher salt and ¼ tsp freshly ground black pepper until evenly coated.

Spread the potatoes in a single layer on a rimmed baking sheet. Roast for 22–28 minutes, turning once halfway, until golden and fork-tender with crisp edges.

Let the potatoes cool completely (important). Once cool, roughly mash with a fork or potato masher so there are still small chunks—you want texture, not a smooth puree. Measure 1½ cups mashed roasted potatoes and refrigerate until cold (at least 30 minutes).

In a large bowl whisk together 2½ cups all-purpose flour, 2 tsp baking powder, 1 tsp salt, and 1 tsp granulated sugar until evenly combined.

Cut the 3 tbs of cold diced butter into the dry ingredients using a pastry cutter or fingers until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Add the cooled mashed roasted potatoes (1½ cups) to the bowl. Using a fork or rubber spatula, gently fold the potatoes into the flour mixture. Some moisture will be absorbed; it's normal.

In a small bowl whisk together 3 tbs milk and 1 large egg until blended. Pour this into the potato-flour mixture and stir until a shaggy dough forms. If the dough feels very dry, add up to 1 additional tablespoon milk, 1 tsp at a time. Do not overmix.

Fold in 2 tbs chopped chives, 2 tbs drained chopped pickled jalapeños, ½ cup grated sharp cheddar, ½ tsp ground black pepper and ¼ tsp smoked paprika (if using). Taste a small pinch of raw dough for seasoning (optional) and adjust salt if needed.

Turn the dough out onto a lightly floured surface and gently knead 4–6 times just to bring it together. Pat into a ¾-inch thick rectangle. Using a 2-inch round cutter (or a knife to cut 2-inch squares), cut rounds/squares and transfer to a parchment-lined tray. Re-roll scraps once and cut additional beignets. You should get about 18–22 beignets depending on size.

Place the tray in the refrigerator for 15–20 minutes to firm up the dough—this helps them hold shape while frying.

Heat 1 cup vegetable oil in a heavy skillet over medium heat. Heat until oil registers 350°F (175°C) on a thermometer; if you don't have a thermometer, test with a small piece of dough—it should sizzle and brown in about 45–60 seconds.

Place ¼ cup flour mixed with 2 tbs fine cornmeal (if using) on a plate. Lightly dredge each chilled beignet in the flour mixture, shaking off excess. This creates a dry surface that increases crispness.

Working in batches (do not crowd), carefully add 6–8 pieces to the hot oil. Fry until golden brown and crisp, about 2–3 minutes per side, turning once with tongs or a slotted spatula. Adjust heat as needed to maintain 325–350°F: you want steady browning without burning.

Use a slotted spoon to transfer beignets to a wire rack set over a baking sheet or to paper towels to drain briefly. Season immediately with a light sprinkle of flaky salt if desired. Keep finished beignets warm in a 200°F (95°C) oven on a tray while you fry remaining batches.

If oil level gets low between batches, add small amounts to maintain about ¼–½ inch depth; reheat to proper temperature before continuing.

While beignets chill, whisk together ½ cup sour cream, 2 tbs mayonnaise, 1 tbs lime juice, 1 tsp finely chopped pickled jalapeño, ¼ tsp salt and 1⁄8 tsp black pepper until smooth. Taste and adjust lime or salt as desired. Chill until ready to serve.

Serve beignets hot with the jalapeño-lime sour cream for dipping.