Crispy Fried Potato Balls

Name: Crispy Fried Potato Balls With Parmesan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb potatoes; 2 tbsp potato starch; 1/3 cup Parmesan cheese, grated, plus more for garnish; salt, to taste; black pepper, to taste; 2 tbsp fresh parsley, chopped; vegetable oil, for frying; seasoning blend, for garnish; dipping sauce, for serving

Crispy fried potato balls are a savory appetizer featuring a fluffy mashed potato interior coated in Parmesan cheese and fresh parsley, then deep-fried until golden brown. They're best served warm with your favorite dipping sauce.

🌍American 🏷️Potato balls 🏷️Fried potatoes 🏷️Appetizer 🏷️Snack Parmesan

🏷️

🏷️Cheesy

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TikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb potatoes
2 tbsp potato starch
1/3 cup Parmesan cheese, grated, plus more for garnish
salt, to taste
black pepper, to taste
2 tbsp fresh parsley, chopped
vegetable oil, for frying
seasoning blend, for garnishoptional
dipping sauce, for servingoptional

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Instructions

1
Boil the potatoes in a pot of water until fork-tender.
2
Once cooked, peel the potatoes and place them in a large bowl.
3
Mash the potatoes thoroughly with a fork until smooth.
4
Add the potato starch, grated Parmesan cheese, salt, freshly ground black pepper, and chopped fresh parsley to the mashed potatoes.
5
Using your hands, mix all the ingredients together until a cohesive dough forms.
6
Take small portions of the dough and roll them between your palms to form bite-sized balls.
7
Heat a generous amount of vegetable oil in a deep pot over medium-high heat.
8
Carefully place the potato balls into the hot oil, being careful not to overcrowd the pot.
9
Fry for 3-5 minutes, or until they are golden brown and crispy on all sides.
10
Using a slotted spoon, remove the fried potato balls from the oil and let them drain on parchment paper or a wire rack.
11
Transfer the potato balls to a serving bowl. Garnish with a sprinkle of seasoning blend and extra grated Parmesan cheese, if desired.
12
Serve immediately with your favorite dipping sauce.

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Tips & Notes

Pro tips

Chill the potato mixture for at least 30 minutes before forming balls—cold mixture is easier to handle and holds its shape better during frying.
Pat formed balls dry with paper towels before frying to reduce splattering and promote even browning.
Fry in batches without overcrowding the pan; oil temperature drops when too many balls are added at once, resulting in soggy texture.
Use a slotted spoon to turn balls halfway through frying for even golden crust on all sides.

Substitutions

Parmesan cheese → Pecorino Romano (sharper, saltier flavor)
Fresh parsley → fresh chives or dill (different herbaceous note)
Vegetable oil → peanut or canola oil (neutral alternatives for frying)

Storage & make-ahead

Refrigerate cooked potato balls in an airtight container for up to 3 days; reheat in a 350°F oven for 8–10 minutes until crispy. Freeze uncooked balls for up to 2 weeks.

Equipment

deep-fry or candy thermometer · slotted spoon

Common Questions

Can I make these potato balls ahead of time?

Yes. Form and refrigerate uncooked balls for up to 4 hours, or freeze for up to 2 weeks. Fry from frozen or thawed; add 1–2 minutes if frying from frozen.

What oil temperature should I use for frying?

Heat vegetable oil to 350°F. Use a thermometer for consistent results; oil that's too cool produces greasy balls, while oil that's too hot burns the outside before the inside heats through.