: ½ tsp garlic powder, ½ tsp paprika, and salt to taste

Scoop out a heaping tablespoon of dough (a #40 cookie scoop works best). Roll it gently between your palms to form a rough ball. Bo Rounds are famously lumpy and craggy. Imperfections = crunchy edges. Place them on a parchment-lined baking sheet.

Most potato sides fall into two categories: crispy and hollow (like tater tots) or soft and smooth (like mashed potatoes or hash brown patties). Bo Rounds bridge the gap. They are essentially a cross between a hushpuppy and a deep-fried mashed potato ball.