Description
Crispy on the outside and pillowy soft inside, these garlic Parmesan potato balls fry to a golden crunch with melty cheese and herb notes. Serve with marinara or garlic aioli for a crowd-pleasing snack.
Ingredients
- 1 pound potatoes peeled and cubed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cloves garlic minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- 1/2 cup all-purpose flour
- 2 eggs beaten
- 1 cup breadcrumbs
- 2 cups vegetable oil for frying
Instructions
- Place potatoes in a pot with salted water, bring to a boil and cook until tender about 15 minutes.
- Drain the potatoes and mash until smooth.
- In a small pan heat 1 tablespoon oil over medium heat and sauté minced garlic until fragrant about 1 minute then stir into the mashed potatoes.
- Add Parmesan cheese chopped parsley and black pepper to the mash and mix until well combined.
- Shape the potato mixture into 1-inch balls and place on a tray.
- Set up three shallow bowls with flour beaten eggs and breadcrumbs then coat each ball by rolling in flour dipping in eggs and pressing into breadcrumbs.
- Heat vegetable oil in a deep skillet to 350°F and fry the potato balls in batches until golden brown about 3 minutes per side.
- Remove with a slotted spoon and drain on paper towels before serving.
Notes
- You can bake the potato balls at 400°F for 15-20 minutes instead of frying for a lighter version.
- For extra crispiness freeze the coated balls for 15 minutes before frying.
- Serve with marinara sauce or garlic aioli for dipping.
- Leftovers can be stored in the refrigerator for up to 2 days.