Name: Crispy Potato Balls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 1.1 pounds potatoes; 4 tablespoons cornstarch; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp MSG; 1 tbsp cornstarch; oil; ketchup

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Crispy Potato Balls

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Ingredients

Warning0 allergens identified

Crispy Potato Balls

Potato Balls

1 ⅛ pounds potatoes

4 tablespoons cornstarch

1 tsp saltto taste

½ tsp black pepper

½ tsp paprika

½ tsp garlic powder

½ tsp MSGoptional

Coating

1 tbsp cornstarch

oilfor frying

ketchupfor serving

Instructions

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Instructions

Peel the potatoes, cut them into quarters, and boil for about 10 minutes or until completely soft. Drain very well.

Mash the hot potatoes until smooth. Add salt, pepper, paprika, garlic powder, MSG, and the 4 tbsp of cornstarch. Mix until a soft dough forms. Let it cool slightly so it’s warm but not hot.

Scoop about a teaspoon of potato mixture and roll it into small balls using your hands. Place them on a plate.

Sprinkle 1 tbsp of cornstarch over all the potato balls and gently roll them to coat evenly, this step helps them get extra crispy.

Heat oil on the highest heat. Test with a wooden stick, if bubbles form around it immediately, the oil is ready. Add the potato balls and keep moving them around the entire time so they fry evenly. Cook until golden brown and crispy.

Drain on paper towels and serve immediately with ketchup.

Nutrition

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Tips & Tricks (5)

Chill Before Frying ❄️
Refrigerate your formed potato balls for at least 2 hours before frying to prevent them from falling apart and ensure they stay intact in the hot oil.
Double Cornstarch Coating 🌟
Toss cooled mashed potatoes in cornstarch, chill, then dust formed balls with a second light cornstarch coating just before frying for maximum crispiness and golden color.
Oil Temperature Precision 🌡️
Maintain oil at exactly 350-375°F using a thermometer—too cool yields greasy balls, too hot creates a burnt exterior with cold centers.
Dry Potatoes Are Essential 💧
After boiling potatoes, spread them on a baking sheet and let them steam-dry for 5 minutes, then mash while still warm to achieve the fluffiest interior texture.
Batch Frying for Even Results 🛢️
Fry only 4-5 balls at a time to avoid overcrowding, which drops oil temperature and prevents that signature crispy exterior from developing properly.