Crispy Garlic Parmesan Potato Balls

Serves 1
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Directions

  1. 1Boil peeled cutted potatoes until fork-tender. Drain well and mash until smooth.
  2. 2Boil peeled cutted potatoes until fork-tender. Drain well and mash until smooth.
  3. 3Boil peeled cutted potatoes until fork-tender. Drain well and mash until smooth.
  4. 4Mix mashed potatoes with cornstarch, garlic powder, onion powder, salt, black pepper, paprika, parmesan, and parsley.
  5. 5Mix mashed potatoes with cornstarch, garlic powder, onion powder, salt, black pepper, paprika, parmesan, and parsley.
  6. 6Mix mashed potatoes with cornstarch, garlic powder, onion powder, salt, black pepper, paprika, parmesan, and parsley.
  7. 7Combine until smooth and slightly sticky but shapeable.
  8. 8Combine until smooth and slightly sticky but shapeable.
  9. 9Combine until smooth and slightly sticky but shapeable.
  10. 10Take about 1 tbsp of potato mixture, flatten it in your palm, place a cube of gouda in the center.
  11. 11Take about 1 tbsp of potato mixture, flatten it in your palm, place a cube of gouda in the center.
  12. 12Take about 1 tbsp of potato mixture, flatten it in your palm, place a cube of gouda in the center.
  13. 13Roll into a smooth ball.
  14. 14Roll into a smooth ball.
  15. 15Roll into a smooth ball.
  16. 16Place the balls on a tray and refrigerate for 20–30 minutes.
  17. 17Place the balls on a tray and refrigerate for 20–30 minutes.
  18. 18Place the balls on a tray and refrigerate for 20–30 minutes.
  19. 19Heat oil in a deep pan to 170–180°C (340–355°F).
  20. 20Heat oil in a deep pan to 170–180°C (340–355°F).
  21. 21Heat oil in a deep pan to 170–180°C (340–355°F).
  22. 22Fry balls in batches until golden brown and crispy (about 3–4 minutes).
  23. 23Fry balls in batches until golden brown and crispy (about 3–4 minutes).
  24. 24Fry balls in batches until golden brown and crispy (about 3–4 minutes).
  25. 25Remove and drain on paper towels.
  26. 26Remove and drain on paper towels.
  27. 27Remove and drain on paper towels.
  28. 28While still hot, sprinkle with extra parmesan and fresh parsley.
  29. 29While still hot, sprinkle with extra parmesan and fresh parsley.
  30. 30While still hot, sprinkle with extra parmesan and fresh parsley.

Ingredients

  • 650 g potatoes
  • 650 g potatoes
  • 650 g potatoes
  • 5 tbsp cornstarch
  • 5 tbsp cornstarch
  • 5 tbsp cornstarch
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 100 g parmesan cheese, finely grated
  • 100 g parmesan cheese, finely grated
  • 100 g parmesan cheese, finely grated
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • Gouda cheese, cut into small cubes
  • Gouda cheese, cut into small cubes
  • Gouda cheese, cut into small cubes
  • Vegetable oil (sunflower enough for deep frying)
  • Vegetable oil (sunflower enough for deep frying)
  • Vegetable oil (sunflower enough for deep frying)
  • chopped parsley (for garnish)
  • chopped parsley (for garnish)
  • chopped parsley (for garnish)
  • parmesan (for sprinkling)
  • parmesan (for sprinkling)
  • parmesan (for sprinkling)
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 2 tbsp chili sauce like sriracha
  • 2 tbsp chili sauce like sriracha
  • 2 tbsp chili sauce like sriracha
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 1 pinch Pinch of salt and black pepper
  • 1 pinch Pinch of salt and black pepper
  • 1 pinch Pinch of salt and black pepper

Equipment

deep panpaper towelstray