When it comes to crispy potatoes, there’s nothing more fun than turning them into a crowd-pleasing appetizer with mint-yogurt dipping sauce.
I’ve always been a spud lover, ever since I was little. So obviously, exploring different ways to prepare them are right up my alley. These mini handhelds are crispy on the outside, soft and savory in the center. Honestly, they’re the best of both worlds! Other favorites include My Grandma June’s Cheesy Potatoes Casserole, these Marry Me Parm Piccata Roasted Potatoes, and my Super Comforting Potato and Leek Soup.
INGREDIENTS FOR THIS RECIPE:
You can make this with freshly mashed potatoes or leftover mashed potatoes; it’ll work both ways!
- Golden Potatoes
- Garlic Powder
- Onion Powder
- Black Pepper
- Grated Pecorino Cheese
- Potato Starch
- Vegetable Oil
- Fresh Parsley
If you’re using leftover mashed potatoes that have been mixed with milk or creamer, you’ll need to add a little more potato starch to dry them out before forming into balls and frying. I’d go ahead and add 1/2 tablespoon at a time until you’ve reached almost a play dough consistency.
VARIATIONS FOR CRISPY POTATOES:
POTATOES: I used Tasteful Selections Nibbles Potatoes, which are mini honey golds. If you’d like, you could also use full-sized Yukon golden potatoes, red potatoes, or peeled russets.
SEASONINGS: I kept these on the simple side for my first batch, but other tasty options include dry ranch mix, cajun, dry mustard, everything but the bagel, or your favorite DRY seasoning mix. Adding wet ingredients may cause the potato balls to fall apart while frying.
CHEESE: Pecorino, Parmesan, or Romano are all good choices. I honestly would like to try these with grated halloumi or bread cheese as well. Will be exploring those next, stay tuned!
STARCH: While I prefer potato starch (because duh, these are potatoes!), you could also substitute with cornstarch, tapioca flour, or regular all-purpose flour. Just make sure to adjust the measurements according to your starch choice.
FRYING OIL: I went ahead and used vegetable oil, but you could also fry these in peanut, safflower, or canola oil.
WHICH DIPPING SAUCE IS BEST?
I’m a firm believer you should enjoy these with whatever you like most! Personally, I served mine with Bolani’s Garlic Mint Yogurt. I used to buy it at the Todos Santos Farmers Market in Concord when I lived in California. You can now find them locally here in NC at Earth Fare and select Lidl locations.
I also like these with Yogurt Garlic Aioli. Here’s my go-to recipe:
- 1/4 cup Plain 2% Greek Yogurt
- 1/4 cup Mayonnaise
- 3 Garlic Cloves, minced
- Juice of 1/2 Lemon (about 1 tbsp.)
- Salt + Black Pepper, to taste (1/2 tsp. each)
- 1 tsp. Paprika, to garnish (optional)
Simply whisk all ingredients together and serve. You could also make it ahead of time and keep it in the refrigerator until you’re ready to enjoy.
MORE TATER RECIPES YOU’LL LOVE:
- 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
- Boil the potatoes until tender, about 10 minutes. Drain and set aside.
- Add the potatoes to a large mixing bowl with the seasonings, ½ the pecorino, and potato starch. Mash until well combined.
- Shape the mashed potato mixture into smaller, quarter-sized balls. Repeat until you’ve used all of the mixture.
- 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.
- Toss the potatoes with remaining pecorino and minced parsley. If needed, add more salt to taste. Serve immediately with your favorite dipping sauce.
NOTES ON THIS RECIPE:
- Can you make these in advance? You ‘betcha! Simply follow steps 1 – 3 and place the balls in an airtight container in the refrigerator for up to 2 days. When you’re ready to consume, simply follow steps 4 – 5.
- To reheat: Go ahead and opt for the air fryer or oven. Preheat to 400F and line the balls in a single file row. Reheat for 5 – 7 minutes, or until golden and crispy on the outside. I do not recommend the microwave, as they will become soggy.
- This version is naturally gluten-free. However, if you would like more of a “croquette” then I would suggest dipping the balls in whisked eggs and then cover them in breadcrumbs before frying.
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