Air Fryer Cheesy Potato Balls

Ingredients

• 1.2 lb Yellow Small Potatoes (cut in half)
• ½ tsp Salt (for seasoning the first batch of potatoes)
• ½ tsp Black Pepper (freshly ground)
• ½ tsp Dried Thyme
• ½ tsp Smoked Paprika
• ½ tsp Onion Powder
• ½ tsp Garlic Powder
• 2 tbsp Melted Butter (or olive oil)
• ½ cup Parmesan Cheese, grated (about 40 g)
• 2 Whole Potatoes (unpeeled) (for boiling and grating)
• 1 tbsp Salt (for boiling)
• 50 g Mozzarella Cheese, grated
• 50 g Halloumi Cheese, grated
• 30 g White Rice Flour (about ¼ cup)
• few drops Olive Oil (to grease hands and optional coating)
• 1 tbsp Fresh Parsley (chopped, for garnish)
• 2 tbsp Parmesan Cheese, extra (for final garnish)

Instructions

1. Preheat Air Fryer

   Set the air fryer to 400°F (200°C) and let it preheat for about 5 minutes.

   Time: PT5M

   Temperature: 400°F

2. Season First Batch of Potatoes

   In a large bowl combine the halved 1.2 lb potatoes, ½ tsp salt, ½ tsp black pepper, ½ tsp dried thyme, ½ tsp smoked paprika, ½ tsp onion powder, ½ tsp garlic powder, 2 tbsp melted butter (or olive oil) and ½ cup grated Parmesan. Toss until evenly coated.

   Time: PT10M

3. Air‑Fry Seasoned Potatoes

   Place the seasoned potatoes in the preheated air‑fryer basket in a single layer. Air‑fry for 10 minutes, shaking halfway through.

   Time: PT10M

   Temperature: 400°F

4. Boil Whole Potatoes

   While the first batch cooks, bring a pot of water to a boil, add 1 tbsp salt and the 2 whole unpeeled potatoes. Boil for 10 minutes until tender but still firm.

   Time: PT15M

   Temperature: 212°F

5. Cool and Grate Boiled Potatoes

   Drain the boiled potatoes, spread them on a plate and let them cool completely (about 10 minutes). Then grate them using a coarse grater into a large bowl.

   Time: PT15M

6. Combine All Potato Ingredients

   To the bowl with grated potatoes add the mozzarella, halloumi, white rice flour, a pinch of salt, a pinch of black pepper, ½ tsp garlic powder and ½ tsp smoked paprika. Mix thoroughly with a spatula or clean hands until a cohesive dough forms.

   Time: PT10M

7. Shape Potato Balls

   Grease your hands with a few drops of olive oil. Scoop the mixture with an ice‑cream scoop (or tablespoon) and roll into uniform balls (about 1‑inch diameter). Optionally brush each ball lightly with olive oil for extra crispness.

   Time: PT10M

8. Air‑Fry Potato Balls

   Arrange the balls in a single layer in the air‑fryer basket. Air‑fry at 400°F (200°C) for 10 minutes, shaking or turning halfway through, until golden and crisp on the outside.

   Time: PT10M

   Temperature: 400°F

9. Finish and Serve

   Transfer the hot potato balls to a serving plate, sprinkle with chopped fresh parsley and extra grated Parmesan. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

442

Protein

15 g

Carbohydrates

55 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Yellow Small Potatoes: Red potatoes, Russet potatoes
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Dried Thyme: Italian seasoning
• Instead of Smoked Paprika: Regular paprika
• Instead of Onion Powder: Granulated onion
• Instead of Garlic Powder: Granulated garlic
• Instead of Melted Butter: Olive oil
• Instead of Parmesan Cheese, grated: Pecorino Romano
• Instead of Whole Potatoes (unpeeled): Additional yellow potatoes
• Instead of Salt (for boiling): Sea salt
• Instead of Mozzarella Cheese, grated: Monterey Jack
• Instead of Halloumi Cheese, grated: Paneer
• Instead of White Rice Flour: Cornstarch, Potato starch
• Instead of Olive Oil: Melted butter
• Instead of Fresh Parsley: Fresh basil
• Instead of Parmesan Cheese, extra: Grated Pecorino

Equipment Needed

• Air Fryer
• Large Mixing Bowl
• Medium Saucepan
• Grater
• Spatula or Wooden Spoon
• Ice Cream Scoop (or tablespoon)
• Tongs (optional)
• Measuring Spoons
• Measuring Cups
• Kitchen Timer (optional)
• Cutting Board and Knife

Critical Steps — Do Not Skip

• Seasoning the first batch of potatoes evenly
• Boiling whole potatoes just until tender
• Mixing the grated potatoes with rice flour to achieve a binding dough
• Shaping uniform balls to ensure even air‑frying
• Avoiding overcrowding in the air‑fryer basket

Chef Tips from the Video

• For extra flavor, add a pinch of grated nutmeg to the cheese mixture.
• A light spray of cooking oil before the final 5 minutes gives an extra golden crust.

Troubleshooting

Storage

Refrigerator: Store cooked balls in an airtight container for up to 3 days. Re‑heat in the air fryer for 3‑4 minutes to restore crispness.

Freezer: Freeze uncooked balls on a tray, then transfer to a zip‑top bag. Cook from frozen, adding 2‑3 extra minutes.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the grated‑potato mixture up to step 6 and refrigerate for up to 2 hours before shaping.
• Shape the balls and freeze them on a tray; transfer to a freezer bag and air‑fry directly from frozen.