Potatoes are absolutely among the vegetables we have in our pantry all year round, so their versatility is consequential! They can be prepared in a thousand different ways and always be exquisite and original! Today I want to propose them in a really tasty way, ideal to be served as appetizers and, even more, perfect for irresistible finger food for buffets! Just triple the doses because they will literally be devoured! Paprika potato balls are indeed like cherries, very tasty, and above all, very simple to prepare! Usually on the web, they are proposed using instant mashed potatoes, but frankly, I preferred one more step in the kitchen and used fresh potatoes, much more genuine and tasty! You can flavor them with other spices to your liking, I chose sweet paprika, but aromatic herbs will also work! For an even tastier version, you can add grated cheese to the mixture and have fun with your kids making them small, with a crispy outside and soft puree inside, or make them slightly larger, and even if softer, they will be equally delicious.
If like me you love potatoes, here are many other tasty ideas to draw inspiration from:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 35 Minutes
- Portions: 4 people (about 50)
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, while it won’t cost you anything extra!
- 3 potatoes (medium)
- 2 tbsps extra virgin olive oil
- 1/4 cup potato starch
- 2 tsps sweet paprika (or smoked)
- to taste salt
Tools
- 1 Saucepan
- 1 Mixing bowl
- 1 Potato masher
- 1 Spatula
- 1 Baking tray
- 1 Parchment paper
Steps
Thoroughly wash the potatoes under running water, removing all dirt residues. Place them in a saucepan without peeling them with salted water, bring to a boil and cook for about 25′ or until the tines of a fork can pierce through (fig. 1).
Once cooked, while still hot, mash them with the help of a potato masher (fig. 2). Then add the oil (fig. 3).
Mix well with the help of a spatula until you obtain a very smooth and homogeneous mixture (fig. 4). Pass the puree obtained through a sieve little by little until achieving a lump-free consistency (fig. 5).
At this point, add the previously sifted potato starch, mixing well (fig. 6). Finally, add the paprika and adjust the salt (fig. 7).
After processing, the dough should be easily workable, so take small portions of dough, work them between your palms, and form balls weighing 8 grams if you want them crunchier, or 10 grams for a softer version (fig. 8). Transfer them to a baking tray lined with parchment paper and bake in a fan oven at 338°F for 25′, then lower the temperature to 320°F, static oven mode for another 15′ approx. (fig. 9).
They should form a light golden crust on the surface. Turn off and remove from the oven.
And voilà…your paprika potato balls are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 If there are leftovers, you can store them in the fridge inside an airtight container and reheat them for a few seconds in the microwave or a few minutes in a hot oven when you want to eat them. In the first case, they will return soft and fluffy, in the second more crunchy.
Tips, variations, notes, and suggestions
🟣 You can replace the sweet paprika with smoked paprika or another spice that suits you better.
🟣For a tastier version, you can also add to the dough 50 grams of grated cheese and aromatic herbs like fresh thyme leaves or dried oregano, marjoram, or rosemary.
🟣 The potato balls can be cooked either in the oven or fried in a pan in plenty of hot seed oil.
