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Crispy Parmesan Garlic Potato Balls

Preview of Crispy Parmesan Garlic Potato Balls

Ingredients

  • 2 lbYukon Gold or Russet potatoes – These types of potatoes are ideal for mashing due to their creamy texture and flavor.
  • 7 tbspcornstarch – This helps to bind the ingredients together and contributes to the crispy texture.
  • 1/3 cupgrated parmesan cheese – Adds a rich (nutty flavor and is essential for that cheesy crisp.)
  • 1/4 cupgrated parmesan cheese – Used for coating the potato balls before frying.
  • 1 tspgarlic granules – Infuses the potato mixture with robust garlic flavor.
  • 1/2 tspsalt – Enhances the overall taste of the dish.
  • 1/2 tspblack pepper – Adds a subtle kick to the flavor.
  • 3 tbspfresh 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

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

  7. 7

    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.