Mashed and Fried Crispy Potatoes with Pecorino
 
Prep time
Cook time
Total time
 
When it comes to crispy potatoes, there's nothing more fun than turning them into a crowd-pleasing appetizer with mint-yogurt dipping sauce.
Serves: 4
Ingredients
  • 1 lb. Mini Gold Potatoes
  • 1 tsp. Garlic Powder
  • ½ tsp. Onion Powder
  • ¼ tsp. Salt
  • ½ tsp. Black Pepper
  • 1 cup Grated Pecorino Cheese, divided
  • 2 tbsp. + 2 tsp. Potato Starch
  • Vegetable Oil, for frying
  • 2 tbsp. Fresh Parsley, minced
Instructions
  1. Boil the potatoes until tender, about 10 minutes. Drain and set aside.
  2. Add the potatoes to a large mixing bowl with the seasonings, ½ the pecorino, and potato starch. Mash until well combined.
  3. Shape the mashed potato mixture into smaller, quarter-sized balls. Repeat until you’ve used all of the mixture.
  4. Working in small batches, fry the potato balls in 350F vegetable oil for 4 - 5 minutes. Once browned, use a slotted spoon to remove and place them on a wire rack to drain for 3 - 4 minutes.
  5. Toss the potatoes with remaining pecorino and minced parsley. If needed, add more salt to taste. Serve immediately with your favorite dipping sauce.
Recipe by Slice of Jess at https://sliceofjess.com/mashed-and-fried-crispy-potatoes-with-pecorino/