Do you have some potatoes to use up and are looking for a tasty idea different from the usual? The potato balls are the perfect solution: they are made with a few ingredients, without eggs, and are crispy on the outside and soft on the inside. Perfect as an appetizer, side dish, or even for a homemade aperitif, these balls win over everyone, both adults and children. I’ll explain step by step how to make tasty, light, and golden balls, without the need for deep frying.
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: About 16 Balls
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for about 16 balls
- 21 oz Potatoes (preferably starchy)
- 3 tablespoons Parmigiano Reggiano (vegetarian parmesan for vegans and vegetarians)
- 1 teaspoon Thyme (fresh leaves or dried)
- to taste Salt
- to taste Pepper
- 3 tablespoons Extra virgin olive oil (for pan cooking)
Procedure
Peel the potatoes and cut them into large pieces. Boil in salted water for about 20-25 minutes, until they are soft.
💡 For perfect texture, choose starchy potatoes like those with white flesh. They absorb seasonings better and hold their shape.Drain the potatoes, place them in a large bowl, and mash them with a fork or potato masher. Add the parmesan, thyme, a pinch of salt, and pepper.
💡 Do not add eggs: the warm potatoes, along with the cheese, will create a compact and workable dough.With slightly damp hands, take small portions of dough and form balls. Flatten them slightly to create a “medallion” shape, easier to cook evenly.
Heat a non-stick pan with the extra virgin olive oil. When it’s hot, place the balls and cook for 3-4 minutes per side, until golden.
💡 Turn the balls gently using a flat spatula to avoid breaking them.
Tips
If the dough seems too soft, let it cool for a few minutes or add a tablespoon of breadcrumbs.
Add a touch of garlic powder or a pinch of paprika for a stronger taste.
Great even cold, you can prepare them in advance for buffets or lunchboxes.
Variations
Vegan: use grated vegetable cheese instead of parmesan.
With a Melty Center: insert a cube of mozzarella in the center of each ball before cooking.
Gluten-Free: ensure the grated cheese is certified gluten-free.
Note
This is a versatile basic recipe, you can enrich it with chopped vegetables (like zucchini or carrots) or different spices for every occasion.
FAQ – Crispy Outside, Soft Inside Potato Balls
Can I bake the balls in the oven?
Yes! Place them on a baking tray with parchment paper, brush them with a little oil, and bake at 392°F for about 20 minutes, turning them halfway through.
Can I cook the potato balls in an air fryer?
Yes, absolutely! Place the balls in the basket without overlapping, lightly spray with oil, and cook at 374°F for about 15-18 minutes, turning them halfway through. They will come out golden and crispy, with less fat than in a pan. Ideal if you want a lighter version without sacrificing taste.
Can they be frozen?
Of course, when raw. Arrange them on a tray, freeze, and then transfer them to a food bag. Cook them directly from frozen.
What sauces can I serve them with?
They are perfect with yogurt sauce, ketchup, mustard, or herb-flavored mayonnaise.
The potato balls are one of those recipes that save dinner, make you look good, and everyone likes. You prepare them in no time, without strange ingredients, and the result is always a success. Try them and let me know if you liked them!
