Super Crispy Potato Balls
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- Large pot
- Potato masher
INGREDIENTS
- 4 large russet potatoes, peeled and cubed
- 1 teaspoon salt, plus more for the water
- ½ teaspoon black pepper
- 2 tablespoons parsley, chopped
- ¼ cup/30 grams cornstarch
- Oil, for deep frying
INSTRUCTIONS
- Place the peeled and cubed potatoes in a large pot and cover them with cold water. Season generously with salt and bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are fork-tender, about 15 to 18 minutes. Drain well.
- Transfer the potatoes to a large mixing bowl and mash until smooth. Stir in the salt, pepper, and parsley. Sprinkle in the cornstarch and mix until evenly combined. The mixture should be firm enough to hold its shape when rolled.
- Using your hands or a small cookie scoop, form the potato mixture into bite-sized balls, about the size of a walnut. Arrange them on a parchment-lined tray.
- Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Working in batches, gently lower the potato balls into the hot oil and fry until golden brown and crispy, about 4 to 5 minutes. Use a slotted spoon to transfer them to a paper towel–lined plate.
- Serve hot with ketchup or your favorite dipping sauce.
MY NOTES
FAQ
What type of potatoes work best for crispy potato balls?
The best type of potatoes is starchy varieties like russet or Idaho potatoes. These have a high starch content and low moisture, which is ideal for creating a fluffy interior and a crisp outer crust. Waxy potatoes like red or new potatoes don’t mash as well and can lead to a gummy texture that doesn’t crisp up properly. Starchy potatoes also hold their shape better once mixed with cornstarch and seasonings. Make sure to boil them just until fork-tender and drain them thoroughly to avoid excess moisture, which can interfere with achieving that perfect crunch.
How can I make this recipe ahead of time?
To make crispy potato balls ahead of time, you can prepare and shape the balls, then refrigerate them for up to 24 hours before frying. Place the shaped balls on a parchment-lined tray and cover them loosely with plastic wrap. For longer storage, freeze them on a tray until solid, then transfer to an airtight container or freezer bag for up to one month. When ready to use, you can fry them straight from frozen—just add 1 to 2 extra minutes to the frying time. This method keeps your crispy potato balls fresh and convenient for entertaining or meal prep.
Why are my potato balls falling apart in the oil?
It’s likely due to one of three issues: too much moisture in the potatoes, not enough binding agent, or oil that isn’t hot enough. Be sure to drain the boiled potatoes thoroughly before mashing. Adding cornstarch, as in the original recipe, helps bind the mixture. If needed, you can also add a small egg to improve structure. The oil must be at a steady 350°F (175°C); lower temperatures can cause the balls to absorb oil and break apart. Handle the potato balls gently and don’t overcrowd the fryer to maintain shape and texture.
Can I bake crispy potato balls instead of frying?
you can bake crispy potato balls instead of frying, though the texture will be slightly different. Preheat the oven to 425°F (220°C) and place the formed potato balls on a parchment-lined baking sheet. Spray or brush them lightly with vegetable oil to promote browning. Bake for 20 to 25 minutes, turning once halfway through to ensure even crisping.
What dipping sauces pair well with crispy potato balls?
Classic ketchup is always a safe and crowd-pleasing option. For a more flavorful twist, try garlic aioli, chipotle mayo, ranch dressing, or sour cream mixed with chopped herbs. Spicy options like sriracha mayo or buffalo sauce also complement the crispy exterior and soft interior. For an international flair, consider serving crispy potato balls with Indian-style chutneys, sweet chili sauce, or tzatziki.
