Crispy Parmesan Garlic Potato Balls
Deliciously crispy on the outside and creamy on the inside, these potato balls are a perfect snack or side dish that is easy to prepare and bursting with flavor.
Ingredients
Main Ingredients
- 2 lb potatoes Russet potatoes are ideal for a fluffier mash.
- 7 tbsp cornstarch or 10 tbsp flour Use cornstarch for a crispier texture.
- 1/3 cup Parmesan cheese Grated.
- 1/4 cup Parmesan cheese For tossing after frying.
- 1 tsp garlic granules May substitute with minced garlic.
- 1/2 tsp salt Adjust to taste.
- 1/2 tsp black pepper Adjust to taste.
- 3 tbsp chopped parsley Fresh for best flavor.
- as needed for frying cooking oil Ensure oil is heated to 350°F (175°C).
Instructions
Cooking the Potatoes
- Cook the quartered potatoes in a pot of salted boiling water until tender, about 15-20 minutes. Drain and let steam dry for 5-8 minutes.
Mashing the Potatoes
- Mash the drained potatoes in a large bowl until smooth and free of lumps.
Adding Flavorings
- Incorporate cornstarch (or flour), 1/3 cup grated Parmesan, garlic granules, salt, and black pepper into the mashed potatoes. Mix thoroughly.
Shaping the Balls
- Shape the potato mixture into 1-inch bite-sized balls. Wet your hands or dust them with cornstarch if the mixture is too sticky.
Heating the Oil
- Heat cooking oil in a deep frying pan to 350°F (175°C).
Frying the Balls
- Fry the potato balls in small batches until golden brown and crispy, about 5-7 minutes per batch.
Draining and Seasoning
- Remove fried balls with a slotted spoon and drain on a wire rack. Toss with remaining 1/4 cup Parmesan, chopped parsley, and a sprinkle of salt while hot.
Serving
- Serve immediately while hot and crispy.
Notes
For added flavor, serve with a garlic aioli or marinara dipping sauce. Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 375°F (190°C) for 10-15 minutes to regain crispiness. Avoid microwaving.