Description
Crispy Parmesan Garlic Potato Balls are golden, bite-sized delights made from tender mashed potatoes infused with garlic and Parmesan cheese, then fried to perfection for an irresistible crispy exterior and fluffy interior. This easy appetizer combines comfort and flavor, perfect for gatherings or snacks.
Ingredients
Potatoes and Base
- 2 lb potatoes (Yukon Gold or Russet recommended)
- 7 tbsp cornstarch or 10 tbsp flour
Cheese and Seasonings
- 1/3 cup grated Parmesan cheese
- 1/4 cup grated Parmesan cheese (for coating)
- 1 tsp garlic granules (or minced garlic)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp chopped parsley
Cooking
- Cooking oil (for frying), heated to 350°F (175°C)
Instructions
- Cook the Potatoes (The Potato Preparation): Cook the quartered potatoes in salted boiling water until tender when pierced with a fork, about 15-20 minutes depending on size. Drain in a colander and let steam dry for 5-8 minutes to remove excess moisture, crucial to prevent sogginess.
- Mash the Potatoes (The Mashing Magic): Mash the potatoes in a large bowl using a masher, ricer, or electric mixer until smooth and lump-free. Using a ricer achieves the fluffiest texture.
- Add Flavorings (The Flavor Infusion): Add cornstarch or flour, 1/3 cup grated Parmesan, garlic granules, salt, and black pepper to the mashed potatoes. Mix thoroughly to incorporate all ingredients evenly using a spatula or your hands.
- Shape the Balls (The Ball Formation): Form the potato mixture into bite-sized balls about 1 inch in diameter. If sticky, wet your hands or dust with cornstarch/flour to prevent sticking.
- Heat the Oil (The Oil Temperature Test): Heat cooking oil in a deep frying pan or pot to 350°F (175°C). Use a thermometer or drop a small piece of potato—if it sizzles and rises, the oil is ready.
- Fry the Balls (The Golden Brown Delight): Fry the potato balls in small batches without overcrowding the pan to maintain oil temperature. Fry for 5-7 minutes until golden brown and crispy, turning occasionally for even cooking.
- Drain and Season (The Finishing Touch): Remove balls with a slotted spoon and drain on a wire rack lined with paper towels. While hot, toss with the remaining 1/4 cup grated Parmesan, chopped parsley, and salt to taste, allowing flavors to adhere.
- Serve (The Immediate Indulgence): Serve immediately while hot and crispy for best texture and flavor.
Notes
- Use starchy potatoes like Yukon Gold or Russet for best texture.
- Maintain oil temperature at 350°F to ensure crispiness and prevent sogginess.
- Drain fried potato balls on a wire rack rather than paper towels alone to keep crisp.
