Crispy Potato Balls

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These crispy potato balls are golden on the outside, soft on the inside, and made with just 4 simple ingredients.

Prep Time10

Cook Time8

Total Time18

Course: Appetizer

Cuisine: American

Servings: servings

Prep the Potatoes: Wash your potatoes and poke holes throughout with a fork (about 3-4 times). Microwave the potatoes for about 6 minutes until the skin is easy to peel off.
Prepare the potato dough: Remove the potato peels, and while still warm, mash the the potatoes until smooth. Add tapioca starch, 1 tbsp oil, and salt to taste. Mix until a soft dough forms.
Shape the balls: Scoop out small portions of the dough and roll them into smooth balls, roughly the size of ping-pong balls.
Heat the oil: In a pot, heat enough oil to submerge the potato balls. Keep the heat at medium to avoid burning.
Fry the potato balls: Gently place the balls into the pan. Let them fry undisturbed for 2–3 minutes to form a crust. Then, using a spoon, gently rotate each ball to ensure even browning on all sides. (About 7-8 minutes in total)
Serve and enjoy: Once deep golden and crisp, remove from the pan and let them drain on paper towels. Serve immediately for maximum crunch.

Be gentle with the potato balls before they develop a crust, as they can fall apart if moved too roughly.
The amount of tapioca starch may vary depending on the moisture in your potatoes. Add enough to create a soft, shapeable dough.
Keep the oil at medium heat so the outside doesn't brown too quickly.