Can I bake these instead of frying?

You can bake them, but they won't have the same crispy crust as frying. For best results, brush or spray the exterior with oil and bake on a parchment-lined baking sheet at 425°F, flipping halfway through, until golden and firm.

Yes. Lightly spray the potato balls with oil, then air fry at 400°F until crisp and golden, shaking or turning once or twice for even browning.

Why did my potato balls fall apart in the oil?

This usually comes from the mixture being too warm, not mixed evenly, or the oil being too hot or too cool. Let the mashed potatoes cool before shaping, be sure the cornstarch is thoroughly mixed, and keep the oil at a steady temperature with a thermometer. Chilling the shaped balls can also help.

Can I make the mixture ahead of time?

Yes. You can prepare the potato mixture and refrigerate it, covered, for up to 24 hours. Roll into balls when ready to fry, or roll them first and store the shaped balls in a single layer until you're ready to fry. You can also freeze the balls before frying by freezing them in a single layer on a baking sheet until solid, then transferring them to a freezer bag or container for up to 2 months

What can I use instead of vegan parmesan?

If you do not have vegan parmesan, you can swap in nutritional yeast for a savory flavor, or use a different finely grated vegan cheese. Keep in mind that different cheeses melt at different rates so that the exterior color may change.

What oil is best for frying?

Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Avoid strongly flavored oils since they can overpower the potatoes.

Can I add extra seasonings?

Yes! Have fun with it and make it your own. We suggest smoked paprika, onion powder, Italian seasoning, or a pinch of cayenne. Keep the additions dry so the mixture remains easy to roll.

How do I keep them warm for a party?

Place the fried potato balls on a wire rack set over a baking sheet, and bake at 200°F until ready to serve. This helps them stay crisp while you finish frying batches.

Crispy Potato Balls

Description

Perfectly crisp on the outside and fluffy on the inside, these crispy potato balls are the perfect snack or side. Made with simple pantry ingredients, they cook quickly, and the possibilities for serving are endless.

Ingredients

2 lbs (about 4 medium) Yukon Gold potatoes
6 tablespoons cornstarch
¼ cup shredded vegan parmesan
2 tablespoons chopped parsley
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper
Vegetable oil, for frying

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Instructions

Boil the potatoes. Peel and quarter the potatoes, then add them to a large pot with cold salted water. Bring to a boil and cook for about 15 minutes, or until the potatoes are fork-tender. Drain and cool for 10 minutes.
Mash the potatoes. Transfer the cooked potatoes to a large bowl and mash or rice until smooth.
Add the remaining ingredients. To the potatoes, add the cornstarch, vegan parmesan, parsley, salt, garlic powder, and black pepper, and mix until combined.
Prepare to fry. Heat the oil in a medium pot to 340˚F, then place a wire rack on a baking sheet or line a plate with paper towels for cooling.
Divide into balls. Roll the mashed potato mixture into one-tablespoon-sized balls and set aside. Chill the rolled balls if the mixture feels soft to help them hold their shape.
Fry until crispy. Fry the balls in small batches of about 8 at a time until golden brown, about 4 minutes.
Add salt. Remove the crispy balls from the oil and transfer them to the wire rack or paper towel-lined plate. Immediately sprinkle with salt, then continue with the remaining mashed potato balls until they are all fried.
Serve. If you’d like, sprinkle them with additional vegan parmesan and chopped parsley when serving. Pair with your preferred dipping sauce(s) and enjoy!

Notes

Storage: Refrigerate the cooked potato balls in an airtight container for up to 4 days.
Freezing: Before frying, freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag or container for up to 2 months. Fry from frozen until golden.
Reheating
- Oven: Bake at 400°F until hot and crisp, about 10 to 15 minutes
- Air fryer: Heat at 375°F until crisp, about 6 to 10 minutes
- Stovetop: Reheat in a skillet with a thin layer of oil over medium heat, turning as needed
- Microwave: This is our least recommended method. It works for warming, but the exterior will soften and become soggy.

Prep Time: 35 minutes
Cook Time: 35