Search for:
Better Than French Fries?! Crispy Potato Balls Recipe
Recipes

Better Than French Fries?! Crispy Potato Balls Recipe

By



Golden, crispy on the outside, soft and fluffy inside — these potato balls are the ultimate snack or side dish. Perfect with a sprinkle of sea salt and a dip of ketchup!

#shorts #potato #crispy #snacks #easyrecipes

Yield: About 26 potato balls

Ingredients
* 3 medium russet potatoes (600 g, peeled)
* 3 Tbsp cornstarch (90 g)
* ½ tsp chili powder or chipotle powder
* ½ tsp fine salt
* 1 Tbsp salt (for boiling water)
* 40 ml avocado oil (for mixing into potatoes)
* Avocado oil + beef tallow (or neutral oil), for frying
* Maldon sea salt flakes, for finishing

Instructions
1. Peel and cut potatoes, then boil in salted water for about 15 minutes until fork tender.
2. Mash the potatoes (or use a potato ricer) until smooth.
3. Add salt, chili/chipotle powder, and cornstarch. Mix partially.
4. Add 40 ml avocado oil, then continue mixing until smooth.Tip: a stand mixer with paddle attachment works great.
5. Roll mixture into small balls.
6. Heat oil to 350°F (175°C). Fry potato balls in batches for about 7 minutes, until golden and crispy. Don’t overcrowd the pan.Air fryer option: cook at 375°F for 12–15 minutes, shaking halfway.
7. Drain on a wire rack (this keeps them crispy).
8. Sprinkle with Maldon sea salt flakes and serve hot with ketchup.

14 Comments

  1. @wildthymebakes

    Here is the RECIPE, let me know if you have any questions!….
    Crispy Potato Balls Recipe

    Yield: About 26 potato balls

    Ingredients
    * 3 medium russet potatoes (600 g, peeled)
    * 3 Tbsp cornstarch (90 g)
    * ½ tsp chili powder or chipotle powder
    * ½ tsp fine salt
    * 1 Tbsp salt (for boiling water)
    * 40 ml avocado oil (for mixing into potatoes)
    * Avocado oil + beef tallow (or neutral oil), for frying
    * Maldon sea salt flakes, for finishing

    Instructions
    1. Peel and cut potatoes, then boil in salted water for about 15 minutes until fork tender.
    2. Mash the potatoes (or use a potato ricer) until smooth.
    3. Add salt, chili/chipotle powder, and cornstarch. Mix partially.
    4. Add 40 ml avocado oil, then continue mixing until smooth.
Tip: a stand mixer with paddle attachment works great.
    5. Roll mixture into small balls.
    6. Heat oil to 350°F (175°C). Fry potato balls in batches for about 7 minutes, until golden and crispy. Don’t overcrowd the pan.
Air fryer option: cook at 375°F for 12–15 minutes, shaking halfway.
    7. Drain on a wire rack (this keeps them crispy).
    8. Sprinkle with Maldon sea salt flakes and serve hot with ketchup.

Write A Comment