These crispy fried potato balls recipe is one snack that always gets devoured at my house. Perfectly golden and incredibly delicious. These little fried mashed potato bites is comforting and have become a go-to for game days, brunches, potlucks, and anytime I need a crowd-pleaser.
I still remember the first time I made them—hot oil popping, leftover mashed potatoes turned into crispy potato balls and happy taste-testers circling the kitchen. These go right in hand with these crispy Hush Puppies if you’re hosting “fritters night.
You can also stuffed them with these pan fried chicken breasts.
What You Need to Make Potato Balls
You’ll only need a few key pantry staples:
- Potatoes – I like using Yukon gold potatoes, but russet potatoes work too because they’re fluffy and perfect for mashing.
- Cornstarch – For that crispy, golden crust.
- Salt, pepper, and seasoning – Garlic powder, paprika, or even a little onion powder work great.
- Oil for frying – A neutral oil like canola or vegetable oil does the trick.
Optional Ingredients:
- Butter & Milk – For rich, creamy mashed potatoes.
- Cornmeal – For that crispy, golden outer layer crust.
Cheese – I love stuffing mine sometimes with mozzarella or cheddar for a melty center.
FAQ: You Asked, I Answered
Yes! Just use gluten-free breadcrumbs or crushed gluten-free crackers for coating.
Absolutely. For baking, brush with oil and bake at 400°F for 20–25 minutes, turning halfway. In the air fryer, cook at 375°F for 10–12 minutes until golden and crispy.
Definitely. I’ve stuffed mine with seasoned ground beef, shredded chicken, sautéed mushrooms, or even peas. Just make sure fillings are cooked and cooled.
These Potato Balls Are Worth It
Trust me, once you make these, you’ll be hooked. I always say they’re like the grown-up version of tater tots—with a gourmet twist. Whether you’re prepping them for a party or a cozy movie night, they’ll be gone before you can say “just one more.”
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Here’s how to make them.
Crispy Potato Balls Recipe
Equipment
- Ice Cream Scoop
- Potato Masher
Ingredients
To boil the potatoes
- 2 ½ lbs gold potatoes; peeled and cut into quarters
- 1 tsp. kosher salt
- 4 cups water
For breading and frying
- ½ cup Cornstarch
- 2 ½ tsp. parsley flakes
- 2 tsp. granulated onion powder
- 2 tsp. garlic powder
- 2 tsp. paprika
- ¼ tsp. ground black pepper
- ½ tsp. kosher salt or to taste
- ½ tsp. cumin
- oil for frying
Instructions
Boil the Potatoes
- Add the peeled and quartered gold potatoes (2½ lbs) to a large pot.Pour in 4 cups of water and add 1 tsp. kosher salt.Bring to a boil over medium-high heat. Once boiling, reduce heat slightly and cook until the potatoes are fork-tender—about 15–20 minutes.Drain the potatoes well and transfer them to a large bowl. Let them cool for 5–10 minutes so they’re easier to handle.
Mash and season
- Mash the potatoes until smooth. You can use a potato masher or a ricer for extra fluffiness—just make sure there are no lumps.Taste and season with additional salt if needed. (Optional: Mix in a bit of butter or cheese here if you want extra richness.)Add the remaining ingredients (seasonings).Mix everything well to create your flavorful coating.
Shape the potato balls
- Use a spoon or small scoop to take a portion of the mashed potatoes. Roll it into a ball about 1½ inches wide.Repeat until all your mashed potato mixture is used up.
Fry Until Golden
- Heat oil in a heavy-bottomed pan or deep fryer to 350°F.Fry the potato balls in batches, making sure not to overcrowd the pan. Cook each batch for 3–4 minutes, turning as needed, until they’re golden brown and crispy all over.Use a slotted spoon to transfer them to a wire rack or paper towel-lined plate to drain.Let them cool for just a minute or two—then try not to eat them all at once!
Notes
My Best Tips for the Perfect Potato Balls
- Chill the mashed potatoes before forming them into balls. Cold mash holds its shape better and is easier to work with.
- Use a cookie scoop for uniform size. This helps them cook evenly and look extra pretty on a platter.
- If necessary, Double-dip for crunch – Dip the potato balls in egg, then breadcrumbs, and repeat once more. This gives them that satisfying crisp.
- Don’t overcrowd the pan when frying. Too many at once will lower the oil temperature and make them soggy. Keep the oil temperature between 350°F to 375 °F.
How to Serve and Pair
Potato balls are super versatile. Serve them as:- A party appetizer with dipping sauces (think garlic aioli, spicy ketchup, or ranch).
- A side dish for fried chicken, burgers, or grilled meats.
- A brunch bite next to scrambled eggs and sausage.
- A late-night snack with a cold drink—yes, I’ve done that more than once.
How to Store and Reheat
Storing: Let any leftovers cool completely. Place them in an airtight container and store in the fridge for up to 4 days. Freezing: You can also freeze them before frying! Place the formed balls on a baking sheet, freeze until solid, then transfer to a zip-top bag. Fry straight from frozen or air-fry. Reheating:- In the oven: 375°F for 10–12 minutes until heated through.
- In the air fryer: 350°F for 5–8 minutes.
- Avoid the microwave if you want to keep that crispy outside!
Oh wow, these potato balls are absolutely amazing! It was the perfect entertainer and really easy to make, too.