When I first saw these crispy potato balls blowing up on social media, I couldn’t stop watching.
Every video made them look even more golden and crunchy, and the way they cracked open to reveal that soft, creamy center had me hooked.
I knew right away I had to make them myself.
I grabbed a bag of potatoes the next day and got to work in my kitchen, and let me tell you, they turned out EVEN better than I expected.
The outside gets that perfect crisp while the inside stays soft and smooth, almost like mashed potatoes in snack form.
They’re so addicting and honestly fun to make too. If you’ve been seeing them all over your feed like I did, you’re definitely not alone. I’m obsessed now, and I know you’ll love them just as much.
Let me walk you through how I made mine from start to finish.
Main Ingredients You’ll Need for Crispy Potato Balls
- Potatoes: I went with russet potatoes because they’re starchy and perfect for getting that fluffy inside. Just boil and mash them until smooth.
- Salt: A little bit of salt brings out all the flavors. Don’t skip it or the potatoes will taste kinda flat.
- Black pepper: Freshly ground black pepper gives the mix a little kick without overpowering anything.
- Garlic powder: This is what gives the potato balls that warm, savory flavor. It makes everything taste way more comforting.
- Parmesan cheese: I added some grated parmesan for a rich, salty bite. It melts into the potatoes and gives them the best flavor.
- Corn starch: Corn starch helps bind everything together and gives the outside that extra crisp when you fry them.
- Parsley: Chopped parsley adds a pop of color and a bit of freshness. I sprinkle it in the mix and on top after frying.
How to Make Crispy Potato Balls (Step-by-Step)
Step 1: Prep and boil the potatoes
- Peel and chop your potatoes into chunks
- Boil them in salted water until fork-tender
- Drain well and mash until smooth with no lumps
Step 2: Season and mix
- Add salt, black pepper, garlic powder, grated parmesan, and chopped parsley
- Stir everything together until the potatoes are well seasoned
- Sprinkle in the corn starch and mix again until it forms a dough-like texture
Step 3: Roll into balls
- Scoop out small portions and roll them into bite-sized balls using your hands
- Set them aside on a plate or tray
Step 4: Fry until golden and crispy
- Heat oil in a deep pan over medium heat
- Gently drop in a few potato balls at a time
- Fry until golden brown and crispy on all sides
- Take them out and let them drain on an oil-absorbing paper
Pro Tip
Don’t crowd the pan, give the potato balls space, or they’ll stick together. And once you drop them into the oil, don’t touch them right away.
Let them sit for a few minutes so they can form a crust before you stir them. That’s how you get them super crispy without falling apart.
Step 5: Make the dipping sauce
- Just mix equal parts ketchup and mayo
- Stir until smooth and creamy—it’s super simple but hits the spot
FAQs About Crispy Potato Balls
1. Can I make these ahead of time?
Yes, you can roll the potato balls and store them in the fridge for up to a day before frying. Just make sure to cover them so they don’t dry out.
2. Why did my potato balls fall apart while frying?
It usually means the mixture was too soft or wet. Make sure your mashed potatoes are smooth but not too loose, and don’t skip the corn starch because it helps hold everything together.
3. Can I air fry these instead of deep frying?
Yes, just spray them with a little oil and air fry at 375°F for about 12–15 minutes, flipping halfway through. They won’t be exactly the same, but still pretty crispy.
4. What kind of potatoes work best?
Russet potatoes are the best because they’re starchy and make the inside fluffy. Waxy potatoes like red or Yukon Gold might make the mix too dense or sticky.
5. How do I store leftovers?
Keep any extras in an airtight container in the fridge for up to 3 days. To reheat, pop them in the air fryer or oven until hot and crispy again. Don’t microwave or they’ll go soft.
Crispy Potato Balls
These crispy potato balls are the kind of snack you keep seeing all over social media—and for a good reason. They're crunchy on the outside, soft and fluffy inside, and super easy to make at home. You just need some basic pantry ingredients and a quick dip made of ketchup and mayo to bring it all together.
Ingredients
Potato Ball Mixture:
Dipping Sauce:
Instructions
-
Prep and boil the potatoes
• Peel and chop your potatoes into chunks
• Boil them in salted water until fork-tender
• Drain well and mash until smooth with no lumpsÂ
-
Season and mix
• Add salt, black pepper, garlic powder, grated parmesan, and chopped parsley
• Stir everything together until the potatoes are well seasoned
• Sprinkle in the corn starch and mix again until it forms a dough-like texture
-
Roll into balls
• Scoop out small portions and roll them into bite-sized balls using your hands
• Set them aside on a plate or tray
-
Fry until golden and crispy
• Heat oil in a deep pan over medium heat
• Gently drop in a few potato balls at a time
• Fry until golden brown and crispy on all sides
• Take them out and let them drain on an oil-absorbing paperÂ
Don’t crowd the pan, give the potato balls space, or they’ll stick together. And once you drop them into the oil, don’t touch them right away. Let them sit for a few minutes so they can form a crust before you stir them. That’s how you get them super crispy without falling apart.
-
Make the dipping sauce
• Just mix equal parts ketchup and mayo
• Stir until smooth and creamy
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2.5g13%
- Cholesterol 8mg3%
- Sodium 300mg13%
- Potassium 400mg12%
- Total Carbohydrate 24g8%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 4g8%
- Vitamin A 100 IU
- Vitamin C 10 mg
- Calcium 60 mg
- Iron 1.2 mg
- Vitamin E 1 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
