Description
These Crispy Parmesan Garlic Potato Balls are a delightful appetizer or snack featuring creamy mashed potatoes infused with garlic and Parmesan cheese, then coated and fried to achieve a golden, crispy exterior. Perfectly seasoned and garnished with fresh parsley, they offer a flavorful bite with a satisfying crunch.
Ingredients
Scale
Potatoes
- 2 lbs. Yukon Gold or Russet potatoes, quartered
Coating and Seasoning
- 7 tbsp cornstarch (or 10 tbsp all-purpose flour)
- 1/3 cup + 1/4 cup grated Parmesan cheese, divided
- 1 tsp garlic granules
- 1/2 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 3 tbsp fresh parsley, finely chopped
For Frying
- Cooking oil, for frying (vegetable or canola oil recommended)
Instructions
- Cook the Potatoes: Place the quartered potatoes in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain and let them cool slightly.
- Mash and Season the Potatoes: Mash the potatoes until smooth. Mix in 1/3 cup of the grated Parmesan cheese, garlic granules, 1/2 teaspoon salt, black pepper, and 2 tablespoons of the chopped parsley. Combine well ensuring the flavors are evenly distributed.
- Form the Potato Balls: Take a small portion of the mashed potato mixture and roll it into golf ball-sized spheres. Repeat until all the potato mixture is used.
- Coat the Potato Balls: In a shallow dish, mix the cornstarch (or all-purpose flour if using) with the remaining 1/4 cup Parmesan cheese. Roll each potato ball in this dry mixture until fully coated. This coating aids in crispiness when frying.
- Heat the Oil: In a deep skillet or frying pan, heat the cooking oil to 350°F (175°C). The oil should be about 2 inches deep to allow for even frying.
- Fry the Potato Balls: Carefully place the coated potato balls into the hot oil in batches to avoid overcrowding. Fry them for 3-4 minutes or until golden brown and crispy, turning occasionally for even cooking.
- Drain and Garnish: Use a slotted spoon to remove the potato balls and place them on a paper towel-lined plate to drain excess oil. Sprinkle with the remaining chopped parsley and additional salt to taste if desired.
- Serve: Serve the crispy Parmesan garlic potato balls warm as an appetizer or snack with your favorite dipping sauce.
Notes
- For a gluten-free version, use cornstarch instead of all-purpose flour for coating.
- Yukon Gold potatoes are preferred for their creamy texture, but Russet potatoes work well too.
- Make sure the oil is at the correct temperature before frying to ensure crispiness without absorbing excess oil.
- These potato balls can be prepared ahead of time and refrigerated before frying.
- Use fresh Parmesan for the best flavor.
