This is a test run recipe for a neighborhood cook-off in a couple of weeks. This is the 5th annual cook-off, with previous years inlcuding Chili, Mac + Cheese, Soups, and Dips…this year it’s Balls!
Originally, I was intending to do some sort of Asian-inspired sweet/savory/spicy pork or chicken meatball. But then I heard about this cookbook – The Potato Book – by Poppy O’Toole. It’s her 4th book (can’t wait to check out the others!) and it’s entirely dedicated to one of the most wonderful ingredients in the world…the potato. She’s a Michelin-trained chef with over a decade of experience working in professional kitchens, has over 4 million followers on TikTok, over a million on Instagram, and is in love with potatoes…so I guess she knows what she’s talking about.
The balls I made are a little smaller than her recipe calls for, which is probably why they’re so much darker. I think I’ll put them in at 325, instead of 350, to see if that makes a difference. I did a half batch of the recipe and the last batch in the oil had a slight burnt taste. I love the size of them, so I think turning down the heat a bit will make all the difference. Considering I haven’t deep-fried anything in 20+ years, they turned out pretty good.
They are crisp on the outside, tender on the inside, and delicious! Definitely best served warm. I’ll have to play around with keeping them warm in the oven to see if that helps prolong their life at the party.
If you love potatoes…give them a try…you won’t be disappointed!
Ingredients: Balls
- 1 ¾ lbs Yukon Gold or Butter potatoes
- Neutral oil for frying ( I use Canola)
- ½ cup freshly grated Parmesan
- 1 Tbsp cornstarch
- Small handful of store-bought crispy fried onions, crumbled
- Small handful of sage leaves, finely chopped, plus extra to serve if desired
- Salt + pepper, to taste (I use pink salt + white pepper)
Ingredients: Dip
- 3 Tbsp mayonnaise (I use Hellman’s)
- 3 Tbsp sour cream (I use Daisy)
- 1 garlic clove, crushed or grated
- Small bunch of chives, finely chopped
- ⅛ tsp salt
- ⅛ tsp pepper
Preparation
- Heat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Pierce your potatoes all over with a fork. Rub the potatoes with oil and a good amount of salt. Place them on a rack in the middle of the oven and bake for about 50-60 minutes, until tender on the inside and crisp on the outside. Remove from the oven and leave until cool enough to handle. Slice the potatoes in half lengthwise and scoop out the flesh into a mixing bowl. Save the potato skins for another use.
- Make the dip. Whisk together the mayo, sour cream, garlic, chives, salt, and pepper. Store in the fridge until ready to serve.
- Mash the potato in the bowl until smooth. Then mix in the parmesan, cornstarch, crispy onions, and chopped sage. Season with salt and pepper.
- Using a cookie scoop, portion out the balls and place on a lined baking sheet. My scoop is the Oxo Good Grips Medium Cookie Scoop which holds about 1 – 1 ½ Tbsp of potato mixture and is 1 ½ inches in diameter.
- Pour the oil into a heavy-based saucepan, but don’t fill it more than halfway. (I used a 5-quart enameled cast iron Dutch oven with about 68 oz. of oil.
- Place the pan over medium-high heat until it reaches 350 degrees.
- In small batches, so as not to overfill the pan (I did 6-7 at a time and probably could have done as many as 8 or 9) and fry for about 2 minutes, turning until they are dark golden brown and crispy. Drain on paper towels.
- Pile the balls on a plate, sprinkle with extra sage, if desired.
- Serve warm with the dip.
*You can make the balls up to 3 days in advance of frying. Just portion them out on a plate, cover with plastic wrap, and store in the fridge until you’re ready to fry.
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