Crispy Potato Balls
This flavorful and easy Crispy Potato Balls recipe is the perfect snack or side dish! These potato balls are irresistibly delicious and so easy to make!
How to Make Crispy Potato Balls
This recipe for crispy potatoes balls is a gem! Perfectly seasoned mashed potatoes are shaped into balls and fried until crispy and golden brown. Each bite of these potato balls is a special treat that will leave you wanting more! To make this recipe, you will need the key ingredients shared below.
Key Ingredients
- Yukon Gold Potatoes
- Cornstarch
- Fresh Parsley
- Paprika
- Garlic Powder
- Onion Powder
- Salt
- White Pepper
- Vegetable Oil
Preparation
- Cook Potatoes – add potatoes into a large pot of water, season generously with salt and bring to a boil. Cook the potatoes until fork tender, about 8-10 minutes or longer as needed.
- Mash Potatoes – drain the cooked potatoes and spread into an even layer onto a parchment lined baking sheet. Cool potatoes to room temperature. Transfer cooled potatoes into a large mixing bowl and mash until smooth.
- Form Potato Balls – add the cornstarch, seasonings and parsley into the bowl with the mashed potatoes. Mix to combine. Divide the mashed potatoes into 16 equal portions. Use hands to roll each portion of potatoes into a ball. Transfer to a parchment lined baking sheet.
- First Fry – heat oil in a pot over medium heat to 325F. In batches, fry the potato balls while stirring to prevent sticking until lightly golden brown, about 2-3 minutes. Transfer to a paper towel lined plate or baking sheet.
- Second Fry – increase oil temperature to 350F. In batches, fry the balls for a second time until deeply golden brown and crispy, about 1-2 minutes. Transfer to a paper towel lined plate or baking sheet drain any excess oil.
- Serve – potato balls should be served immediately while still hot and crispy!
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Crispy Potato Balls
Ingredients
- 1 pound (454g) Yukon gold potatoes, peeled and cut into chunks (see notes)
- 48g (6 tablespoons) cornstarch
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground white pepper
- Salt to taste
- 3-4 cups vegetable oil, for frying
Instructions
- In a large pot of water, add the potatoes, season generously with salt and bring to a boil under medium high heat. Cook the potatoes until fork tender, about 8-10 minutes or longer as needed.
- Drain the cooked potatoes and spread into an even layer onto a parchment lined baking sheet. Cool potatoes to room temperature. Transfer cooled potatoes into a large mixing bowl and mash until smooth.
- Into the bowl with the mashed potatoes, add the cornstarch, seasonings and parsley. Mix to combine. Divide the mashed potatoes into 16 equal portions. Use hands to roll each portion of potatoes into a ball. Transfer to a parchment lined baking sheet.
- Heat oil in a pot over medium heat to 325F. In batches, fry the potato balls while stirring to prevent sticking until lightly golden brown, about 2-3 minutes. Transfer to a paper towel lined plate or baking sheet.
- Increase oil temperature to 350F. In batches, fry the balls for a second time until deeply golden brown and crispy, about 1-2 minutes. Transfer to a paper towel lined plate or baking sheet drain any excess oil.
- Serve potato balls immediately while still hot and crispy. Enjoy!
Notes
- Weight of the potatoes is after it was peeled and cut into chunks. For accurate results, weigh potatoes after peeling.
- Crispy Potato Balls are best eaten immediately.
