Name: Crispy Potato Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 medium potatoes, boiled and mashed until smooth; 2 tablespoons cornstarch, helps bind and crisp the exterior; 2 tablespoons chopped fresh parsley, for fresh herb flavor; 1/2 teaspoon salt, to taste; 1/2 teaspoon black pepper, freshly ground if possible; 1/2 teaspoon garlic powder, for savory depth; 1/2 teaspoon paprika, adds mild smokiness and color; 1 teaspoon chili flakes, optional for a spicy kick; 2 cups oil for frying, vegetable or canola oil works best; 1/2 cup mayonnaise, creamy base for dipping sauce; 1/2 cup ketchup, adds tanginess to the sauce; 1 teaspoon Worcestershire sauce, for umami depth; 1/2 teaspoon garlic powder, for the dipping sauce; 1/2 teaspoon black pepper, for the dipping sauce; 1/2 teaspoon paprika, for the dipping sauce

Description

Crispy Potato Balls are golden-fried appetizers featuring mashed potatoes mixed with fresh parsley and warm spices, served with a homemade Canes-style dipping sauce. These irresistible bites are perfect for parties, game days, or any occasion when you want an easy, crowd-pleasing snack.

Ingredients

Scale

3 medium potatoes, boiled and mashed until smooth
2 tablespoons cornstarch, helps bind and crisp the exterior
2 tablespoons chopped fresh parsley, for fresh herb flavor
1/2 teaspoon salt, to taste
1/2 teaspoon black pepper, freshly ground if possible
1/2 teaspoon garlic powder, for savory depth
1/2 teaspoon paprika, adds mild smokiness and color
1 teaspoon chili flakes, optional for a spicy kick
2 cups oil for frying, vegetable or canola oil works best
1/2 cup mayonnaise, creamy base for dipping sauce
1/2 cup ketchup, adds tanginess to the sauce
1 teaspoon Worcestershire sauce, for umami depth
1/2 teaspoon garlic powder, for the dipping sauce
1/2 teaspoon black pepper, for the dipping sauce
1/2 teaspoon paprika, for the dipping sauce

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Instructions

Boil and Mash: Boil the 3 medium potatoes until fork-tender, about 12 to 15 minutes. Drain completely and mash until smooth with no lumps remaining.
Mix the Seasonings: In a large bowl, combine the mashed potatoes with cornstarch, fresh parsley, salt, black pepper, garlic powder, paprika, and chili flakes if using. Stir until evenly incorporated.
Roll into Balls: Using your hands or a small cookie scoop, roll the mixture into balls about the size of a golf ball, aiming for consistency in size so they cook evenly.
Chill the Balls: Place the rolled potato balls on a parchment-lined baking sheet and freeze for 30 minutes to firm them up before frying, which prevents them from falling apart in the oil.
Make the Sauce: In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and paprika until smooth and well combined.
Heat the Oil: Pour oil into a large skillet or shallow pan to a depth of about 2 inches and heat over medium heat until it reaches 350 degrees Fahrenheit. A small piece of potato mixture should sizzle immediately when dropped in.
Fry the Balls: Carefully place the frozen potato balls into the hot oil in batches, avoiding overcrowding the pan. Fry for 4 to 5 minutes, turning occasionally, until golden brown and crispy on all sides.
Drain and Serve: Using a slotted spoon, remove the crispy potato balls and transfer them to a paper towel-lined plate to drain excess oil. Serve immediately while hot alongside your homemade Canes-style dipping sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes