Garlic Parmesan Potato Balls

Course: Appetizer, Side dish

Ingredients:

For the Garlic Parmesan Potato Balls

• 2 pounds russet potatoes, peeled and cubed

• 2 tablespoons unsalted butter

• 1/2 cup flour

• 1 teaspoon garlic granules

• Salt and black pepper, to taste

• 1/4 cup grated Parmesan cheese + more for garnish

• 1/4 cup fresh parsley, finely chopped

• Avocado oil or vegetable oil for frying

For Truffle Ketchup (optional)

• 1/4 cup ketchup

• 1/2 tablespoon truffle oil

• 1 teaspoon truffle salt

Instructions:

1. Place the peeled and cubed potatoes in a large pot of salted water. Boil until fork-tender, about 15-20 minutes.

2. Drain the potatoes and mash them with butter until smooth.

3. To the mashed potatoes, add in flour, garlic granules, parmesan cheese, salt and black pepper to taste.

4. Allow the mashed potatoes to cool to room temperature. Once cooled, shape the mashed potatoes into small balls, about 1-2 inches in diameter.

5. Heat oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C).

6. Carefully lower the potato balls into the hot oil in batches, frying until golden brown and crispy. This should take about 3-4 minutes per batch.

7. Use a slotted spoon to remove the crispy potato balls from the oil and place them on a paper towel-lined plate to drain excess oil.

8. While the potato balls are still warm, sprinkle them with a little extra grated Parmesan and fresh parsley for added flavor.

9. To make the truffle ketchup, combine ketchup, truffle oil, and truffle salt. Mix well to combine.

10. Serve the potato balls warm alongside the truffle ketchup for dipping.

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