Crispy Potato Balls
Equipment
- Small pot
- Potato Masher or potato ricer
Ingredients
Potato Balls
- 3 medium potatoes, peeled and cubed
- 2 tbsp cornstarch
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp grated parmesan
- 1 tbsp chopped parsley
Optional Garnishes
- Extra parmesan
- Chopped parsley
Instructions
- Peel and cube the potatoes, then boil them in salted water until fork-tender, about 12 minutes. Drain and transfer to a bowl.
- Mash the potatoes thoroughly until smooth with no chunks remaining. Add cornstarch, salt, pepper, parmesan, and parsley, then mix until evenly combined.
- Roll the potato mixture into small balls and set aside.
- Heat oil to 375°F (190°C) and fry the potato balls in small batches for about 6 minutes, or until golden brown and crispy.
- Serve on a plate and optionally garnish with extra parmesan and parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why These Crispy Potato Balls Always End Up on My Holiday Table
Growing up, I always ate these Japanese Croquettes, but these Crispy Potato Balls, no offense to my family, are way better. They’re soft on the inside, crispy on the outside, and super cheesy. Every time I bring them to the dinner table or a Friendsgiving, they’re actually the most popular recipe. I had my friends tell me this was the best thing I’ve ever made! I partially take offense to that because I do put a lot of effort into my recipes, but I’m also proud! They hit all the right notes of comforting, tasty, and easily shareable, and they’ll be the best addition to your dinner table!
How to Get That Perfect Crunch
The key to making these the best way possible is to have a smooth potato mash without any lumps. If you have any rough bits in your mash, the balls may fall apart while frying. A spoonful of cornstarch is there to help bind it together, but it still may happen! In addition to the cornstarch, I also love to add parmesan into my mashed potato mix because it gives it extra flavor, and deep frying the potato balls at 375°F gives you that deep golden brown color. I also highly recommend parsley because it adds enough freshness to cut through the rich potato balls.
Ingredients You’ll Need To Make Crispy Potato Balls
Crispy Potato Balls
- 3 medium potatoes, peeled and cubed
- 2 tbsp cornstarch
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp grated parmesan
- 1 tbsp chopped parsley
Optional Garnishes
- Extra parmesan
- Chopped parsley
How to Make Crispy Potato Balls
Peel and cube your potatoes. Boil in salted water for about 12 minutes, or until fork-tender. Drain well.
Mash the potatoes until smooth. Stir in the cornstarch, salt, pepper, parmesan, and parsley until fully combined.
Roll into small balls, about ping pong ball size, and place them on a tray.
Heat your oil to 375°F (190°C). Fry the balls in small batches for about 6 minutes, or until deep golden brown and crispy.
Drain on paper towels. Garnish with more parmesan and parsley if you’re feeling extra. Serve hot.
Tips & Variations
No Deep Fryer?
Use a saucepan or wok with 2–3 inches of oil, just keep an eye on the temp and flip constantly to get that golden brown crispiness.
Make Them Cheesier!
If you want even more cheese, wrap the potato mash around a small cube of mozzarella in the middle of each ball before frying.
Switch Up the Herbs!
If you don’t like parsley, add in chives or thyme! They all work perfectly!
Make Them Ahead Of Time:
Roll and chill them the day before. All you’ll need to do is deep fry them the day of!
How To Reheat
If you want to reheat them well, throw them in the air fryer at the highest setting for 3 minutes!
Frequently Asked Questions
Can I air fry these instead?
Yep! Lightly spray them with oil and air fry at 400°F for 8–10 minutes, flipping halfway. They’ll still get crispy, but not as golden brown. I like to think of them as just a little lighter!
What kind of potatoes work best?
Go with starchy ones like Yukon Gold or Russet. They mash smoother and give you that nice and creamy center.
Can I make these ahead?
Totally! Shape them the night before, store covered in the fridge, and fry fresh right before serving. You’ll save time and still get that amazing texture.
Do I have to use parmesan?
Not at all. Feel free to skip or subtitute with another hard cheese such as pecorino or asiago cheese!
Why are my potato balls breaking in the oil?
A few things may be happening: your mash might be too lumpy, your oil is not hot enough, or you’re overcrowding the pan. Chill the shaped balls for 15 minutes before frying for extra insurance for that golden brown exterior.
Try These Next
- Craving more crispy sides? Try my Korean Fried Chicken!
- Want something else super cheesy and delicious? Try my Gochujang Mac and Cheese!
- Need another appetizer that pops? You’ll love my Crispy Salmon Rice!
