This super crunchy twist on classic fries will certainly wow your guests and leave them wanting more.
Cook Time
45 minutes
Total Time
1 hr 15 min
Yield
8 Servings
Ingredients
2 large Idaho potatoes, boiled, skins removed
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 1/4 cups potato starch
Vegetable oil, for frying
Flaky sea salt, for garnish
Dried parsley flakes, for garnish
Nutrition Info
Calories 29
Fat 3g
Carbs 0g
Fiber 0g
Sugar 0g
Protein 0g
How to Make It
1. Step
In a large bowl, mash the potatoes until completely smooth. Add the kosher salt, black pepper, and potato starch and mix until well-combined.
2. Step
Roll the potato mixture into ½-inch-wide balls.
3. Step
Fill a medium pot halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
4. Step
Working a few at a time, fry the potato balls in the hot oil until golden brown and crispy, about 4 minutes, stirring to prevent the balls from sticking together. Transfer to a paper towel-lined plate to drain and sprinkle with flaky salt and dried parsley.
5. Step
Serve immediately. Leftovers will keep in an airtight container in the refrigerator for up to 1 day. To reheat, air fry at 350°F (180°C) for 3–5 minutes, until warmed through.
