Crispy Potato Balls

Today, we’re diving into the whimsical world of Crispy Potato Balls! These delightful little orbs of joy are not just crispy and delicious; they’re also the perfect excuse to roll some potatoes around in your kitchen. So grab your apron, and let’s get this spud party started!

Ingredients

• 3 Russet Potatoes - 545g 
• 4 Tbs Potato Starch - 40g
• 2 Tbs Chopped Parsley - 4g
• 1.5 Tbs All Season Banger
• 2 Tbs Graded Parmesan
• 1 Tbs Neutral Oil

Garlic Butter

• 3 Tbs Unsalted Butter
• 2 Cloves Minced Garlic
• 2 Tbs Chopped Parsley 

Directions

1. Peel, Cut and boil potatoes until fork tender. Strain liquid.
2. Pass potatoes through fine mesh strainer or potato ricer if you have one... I clearly don't lol. Aiming to get these potatoes as smooth as possible. 
3. Add starch, parsley, parmesan, All Season Banger and oil to potatoes. Mix well to incorporate all ingredients. 
4. Form mash into desired ball size, Mine were 22g or .8oz in weight. these are very delicate to treat them like you're handling eggs.
5. Fry in 330 degree oil until Golden Brown Delicious.
6. Let cool on drying rack or inn a bowl.
7. In a sauce pan melt butter, add garlic and cook until softened then whip in that parsley.
8. spoon over balls and grade a metric shit ton of parmesan all over them.
9. Enjoy em, Ding Dong!