Description
Delightful crispy potato balls that are golden on the outside and fluffy on the inside, perfect as a side dish or snack.
Ingredients
Scale
- 2 medium-sized starchy potatoes (Russets recommended)
- 2 cloves of garlic, minced
- Fresh parsley or chives, finely chopped
- 1 cup shredded cheese (cheddar recommended)
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Peel and chop the potatoes into chunks. Boil them in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- Mash the potatoes until smooth. Mix in minced garlic, shredded cheese, and finely chopped herbs. Season with salt and pepper.
- Shape the mixture into balls the size of golf balls or flatten into discs.
- On a baking sheet lined with parchment paper, lightly coat the potato balls with olive oil.
- Preheat oven to 425°F (220°C) and bake for 20-25 minutes or until golden brown, flipping halfway through.
- Serve warm with your favorite dipping sauce.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Freeze shaped balls before baking for later use.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1-2 potato balls
- Calories: 230
- Sugar: 1g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
Keywords: potato balls, crispy snacks, vegetarian appetizer, comfort food