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Cook the Potatoes: Place the peeled and quartered potatoes into a pot of cold, salted water. Bring to a boil and cook until fork-tender, about 10–12 minutes. Drain the potatoes and let them cool slightly.
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Mash the Potatoes: Using a potato masher or fork, mash the cooked potatoes until smooth. You can leave a few small chunks for texture, but avoid over-mixing as this can make them gummy.
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Add the Seasonings: Mix in the flour, cornstarch, garlic powder, onion powder, salt, pepper, and Parmesan cheese (if using). Combine well until the mixture holds together.
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Shape into Balls: Take about a tablespoon of the potato mixture and roll it into a ball. Repeat with the remaining mixture and place the balls on a baking sheet.
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Chill (Optional): For easier handling, refrigerate the potato balls for 15–20 minutes before frying. This step is optional but helps them hold their shape.
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Fry the Potato Balls: Heat vegetable oil in a deep frying pan or heavy-bottomed pot to 350°F (175°C). Carefully lower a few potato balls into the hot oil and fry until golden brown and crispy, about 2–3 minutes. Transfer to a paper towel-lined plate to drain excess oil. Repeat with the remaining balls.
Serving and Storage Tips:
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Serve these crispy potato balls hot with your favorite dipping sauces, such as ketchup, spicy aioli, or sour cream and chive dip.
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Leftover potato balls can be stored in an airtight container in the refrigerator for up to 3 days.
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Reheat them in a preheated oven at 375°F (190°C) for about 5–7 minutes, or until heated through and crispy again.
Variants:
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Cheesy Centers: Add a small cube of cheddar or mozzarella inside each ball before frying for a gooey surprise.
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Herb-Infused: Mix in chopped fresh parsley, chives, or dill for a burst of herbal flavor.
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Spicy Kick: Add a pinch of cayenne pepper or smoked paprika for a bit of heat.
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Sweet Potato Version: Substitute sweet potatoes for a naturally sweeter, slightly healthier alternative.
FAQ:
Q: Can I bake these potato balls instead of frying them?
A: Yes! Arrange them on a baking sheet lined with parchment paper, lightly spray with oil, and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through. They won’t be as crispy, but they’ll still be delicious.
Q: How can I ensure they don’t fall apart during frying?
A: Chilling the balls before frying helps them stay together. Also, make sure the oil is hot enough so the exterior crisps quickly, holding the shape intact.
Q: Can I use leftover mashed potatoes?
A: Absolutely! Just be mindful of the seasoning and consistency—if your mashed potatoes are very creamy, you might need to add more flour or cornstarch to firm up the mixture.
Q: Can I make these ahead of time?
A: Yes! You can form the potato balls and store them in the refrigerator for up to a day before frying. For longer storage, freeze them on a baking sheet, then transfer to a freezer-safe bag or container. When ready to cook, fry directly from frozen
