Crispy Parmesan Garlic Potato Balls

Crispy potato balls tossed in grated parmesan and fresh parsley for an easy holiday appetizer!


Servings: 8

  • 2 lb. Yukon Gold or Russet Potatoes, quartered
  • 7 tbsp. Cornflour or Cornstarch, or 10 tbsp. Flour
  • 1/3 cup + 1/4 cup Grated Parmesan
  • 1 tsp. Garlic Granules
  • 1/2 tsp. Salt
  • 1/2 tsp. Black Pepper
  • 3 tbsp. Fresh Parsley, finely chopped
  • Cooking Oil, for frying


  1. Cook the chopped potatoes in salted water until tender. Drain the potatoes and let steam dry in the basket for 5-8 minutes. 
  2. Mash the potatoes into a large bowl. 
  3. Add the cornstarch, 1/3 cup grated parmesan, garlic granules, salt, and black pepper. Mix well. 
  4. Use your hands to shape into bite-sized balls. You may need to run your hands under water to keep the potatoes from sticking to you. 
  5. In a frying pan, heat the cooking oil to 350F. 
  6. Fry the potato balls in small batches, making sure not to overcrowd the pan, until golden brown and crispy, about 5-7 minutes. 
  7. Use a slotted spoon to remove the potato balls from the hot oil. 
  8. Place on a wire rack to drain. 
  9. Toss in the remaining grated parmesan, chopped parsley, and salt to taste. Enjoy immediately with a spicy mayo dipping sauce!