You guys loved my cheesy potato croquette recipe but let’s be honest, it can be quite labour intensive. These cripsy potato balls are a much simplified version of that, less labour with the same amount of flavour – perfect side dish for dinner parties!

For those that are new to me and my page – hi, welcome! I make amazing potato balls that went viral a few times 🙂 They are essentially potato mash that is heavily seasoned, shaped into balls and deep fried – sounds amazing right? I know! If you would like to see the previous cheese-filled version i made, please search “Potato Croquettes” in the search bar and you will see it! But for now, let me show you how to make these delicious potato balls.

Ingredients you’ll need for this recipe and some tips to help you along!

1. The Potato: essentially mashed up boiled potatoes that are then seasoned. You can definitely play around with the seasonings and spices. I kept it simple with this recipe and stuck to the good old garlic powder, onion powder, smoked paprika, teeney tiny bit of cumin, salt, pepper and parsley. Russet potatoes are the way to go.
2. The Cheese: Parmesan is the way to go if you want flavour. You could also stuff some mozzarella inside the potato balls but make sure you use low moisture nozzarella cheese and have a thick layer of potato around the cheese so it doesn’t ooze out into your oil.
3. Cornstarch: we use cornstarch in this recipe to make sure our potato mixture holds together when we deep-fry and doesn’t turn into a broken mess.
4. Parsley: for that added freshness! I used semi-dried parsley but please feel free to use fresh or dried.
5. Sweet Chilli mayo: this sauce pairs sooo well with these crispy potato balls, i highly recommend you don’t skip on it! Sweet chilli sauce is store-bought because no one has time to make this from scratch, and the mayo i used is kewpie!
6. Preparation in Advance: if you would like to make these and prepare in advance, this is my suggestion – prepare the potato mixture and shape them into balls ahead of time and store in the fridge up to 2 days until you’re ready to fry. Once you would like to eat these, fry them straight out of the fridge and enjoy them while they’re nice and crispy.

Ingredients

3 potatoes, peeled & chopped
3 tbsp corn starch
Parsley, minced

Spices: use what you want/have on hand, i used
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1/2 tsp cumin powder
salt + pepper

Parmesan Cheese, grated

Sweet Chilli Mayo (optional):
1 part sweet chilli sauce
1 part mayo

Method

1. Boil your potatoes in salted boiling water until fork tender. Drain and allow the potatoes to steam off most of its moisture.
2. Transfer the potatoes into a bowl and mash it well with either a fork or a potato ricer. Add in the corn starch, parsley and spices. Mix well to combine. Grab roughly 2 tbsp of mixture and roll it into a ball with your hands. Repeat until you run out of potato mixture.
3. Bring a pot of neutral oil to 170C/350F and carefully drop in the potato balls. Fry for approximately 10-12 minutes or until the balls are golden brown and crispy. Drained onto a paper towel.
4. Grate over parmesan and serve with sweet chilli mayo.