Name: Crispy Parmesan Garlic Potato Balls
Ingredients: 2 lb Yukon Gold or Russet potatoes – These types of potatoes are ideal for mashing due to their creamy texture and flavor.; 7 tbsp cornstarch – This helps to bind the ingredients together and contributes to the crispy texture.; 1/3 cup grated parmesan cheese – Adds a rich, nutty flavor and is essential for that cheesy crisp.; 1/4 cup grated parmesan cheese – Used for coating the potato balls before frying.; 1 tsp garlic granules – Infuses the potato mixture with robust garlic flavor.; 1/2 tsp salt – Enhances the overall taste of the dish.; 1/2 tsp black pepper – Adds a subtle kick to the flavor.; 3 tbsp fresh parsley – Offers a freshness that balances the richness of the cheese.; Cooking oil for frying – Vegetable or canola oil works well for frying due to their high smoke point.

Description

Enjoy crispy Parmesan Garlic Potato Balls, featuring creamy potatoes and savory garlic, perfectly golden and great as a snack or side dish.

Ingredients

Scale

2 lb Yukon Gold or Russet potatoes – These types of potatoes are ideal for mashing due to their creamy texture and flavor.
7 tbsp cornstarch – This helps to bind the ingredients together and contributes to the crispy texture.
1/3 cup grated parmesan cheese – Adds a rich, nutty flavor and is essential for that cheesy crisp.
1/4 cup grated parmesan cheese – Used for coating the potato balls before frying.
1 tsp garlic granules – Infuses the potato mixture with robust garlic flavor.
1/2 tsp salt – Enhances the overall taste of the dish.
1/2 tsp black pepper – Adds a subtle kick to the flavor.
3 tbsp fresh parsley – Offers a freshness that balances the richness of the cheese.
Cooking oil for frying – Vegetable or canola oil works well for frying due to their high smoke point.

Instructions

Cook the Potatoes: Begin by peeling and cutting the 2 lb of potatoes into chunks. Place them in a large pot of salted water, bring to a boil, and cook until tender, about 15-20 minutes. Drain the potatoes and let them steam dry for 5-10 minutes.
Mash the Potatoes: In a large bowl, mash the steamed potatoes until smooth. It’s important to ensure there are no lumps for the best texture.
Mix the Ingredients: Add 7 tbsp of cornstarch, 1/3 cup grated parmesan cheese, 1 tsp garlic granules, 1/2 tsp salt, and 1/2 tsp black pepper to the mashed potatoes. Blend thoroughly until all ingredients are evenly incorporated.
Shape the Potato Balls: Using your hands, portion out the mixture and roll it into bite-sized balls. Aim for about 1 inch in diameter. This recipe makes approximately 20-25 potato balls.
Prepare the Oil: Heat cooking oil in a deep fryer or large pot to 350°F. Ensure there’s enough oil to allow the potato balls to float while frying.
Fry the Potato Balls: Carefully drop the shaped potato balls into the hot oil in batches, without overcrowding. Fry until golden brown, about 3-4 minutes. Turn them occasionally for even cooking.
Drain and Coat: Use a slotted spoon to remove the fried potato balls and place them on a wire rack to drain excess oil. In a large bowl, toss the cooked potato balls with the remaining 1/4 cup grated parmesan, 3 tbsp fresh parsley, and an extra pinch of salt while they’re still hot.