Crispy Parmesan Garlic Potato Balls

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!