Crispy potato balls served on a plate as a tasty snack or appetizer

Crispy Potato Balls

ByOlivia Carter
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why make this recipe

Crispy Potato Balls are a delightful snack that everyone loves. They’re crunchy on the outside and soft on the inside, making them perfect for parties or as a quick appetizer. Plus, they’re easy to make with simple ingredients that you might already have in your kitchen.

how to make Crispy Potato Balls

Ingredients:

  • 4 large potatoes
  • 1 cup breadcrumbs
  • 1/2 cup grated cheese (optional)
  • 1/4 cup green onions, chopped
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Oil for frying

Directions:

  1. Boil the potatoes until tender, then drain and let them cool.
  2. Peel and mash the potatoes in a large bowl.
  3. Add the cheese, green onions, garlic powder, salt, and pepper, and mix well.
  4. Form the mixture into small balls.
  5. Roll each ball in breadcrumbs.
  6. Heat oil in a frying pan over medium heat.
  7. Fry the potato balls until golden and crispy on all sides, about 4-5 minutes.
  8. Remove and drain on paper towels before serving.

how to serve Crispy Potato Balls

Crispy Potato Balls make a great snack or appetizer. You can serve them with ketchup, sour cream, or your favorite dipping sauce. They are perfect for gatherings, movie nights, or just a tasty treat any time.

how to store Crispy Potato Balls

If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the oven for a few minutes until they are hot and crispy again.

tips to make Crispy Potato Balls

  • Make sure to let the mashed potatoes cool before forming the balls to prevent them from falling apart.
  • If you like more flavor, try adding herbs like parsley or spices like paprika to the mix.
  • For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.

variation

You can easily customize Crispy Potato Balls by adding ingredients like cooked bacon, diced bell peppers, or different kinds of cheese. This way, you can make a unique version that suits your taste.

FAQs

Can I bake these potato balls instead of frying them?
Yes, you can bake them! Just preheat your oven to 400°F (200°C), place the potato balls on a baking sheet, and bake for about 20-25 minutes until golden brown, flipping halfway through.

Can I use leftover mashed potatoes for this recipe?
Absolutely! Leftover mashed potatoes work perfectly for making Crispy Potato Balls.

What type of potatoes are best for this recipe?
Starchy potatoes like Russets or Yukon Golds are best because they become fluffy when boiled.

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Crispy Potato Balls

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

Crispy Potato Balls are a delightful snack that are crunchy on the outside and soft on the inside, perfect for parties or quick appetizers.

Ingredients

  • 4 large potatoes
  • 1 cup breadcrumbs
  • 1/2 cup grated cheese (optional)
  • 1/4 cup green onions, chopped
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Oil for frying

Instructions

  1. Boil the potatoes until tender, then drain and let them cool.
  2. Peel and mash the potatoes in a large bowl.
  3. Add the cheese, green onions, garlic powder, salt, and pepper, and mix well.
  4. Form the mixture into small balls.
  5. Roll each ball in breadcrumbs.
  6. Heat oil in a frying pan over medium heat.
  7. Fry the potato balls until golden and crispy on all sides, about 4-5 minutes.
  8. Remove and drain on paper towels before serving.

Notes

For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Frying
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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