Crispy Potato Balls Recipe

Crispy Potato Balls Recipe

These homemade potato balls are crunchy on the outside, fluffy on the inside, and loaded with flavor. Great for parties, snacks, or brunch!

Course Appetizer

Cuisine American

Prep Time 30

Cook Time 50

Total Time 1 20

Servings Servings

Calories 480kcal

Author Mirlene

Equipment

Deep Fryer
Slotted Spoon
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.

They pair beautifully with a creamy or spicy dip and even with a fresh green salad for balance.

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!

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Calories are estimated per serving.

Nutrition