Creamy and Crispy Potatoes (Fried Potato Balls)

Ingredients

• 4 piezas Potatoes (peeled and blemish-free)
• 1.5 cucharaditas Salt (for boiling and seasoning)
• 0.5 cucharaditas Ground black pepper (to taste)
• 2 cucharadas Cornstarch (corn flour) (to give consistency)
• 2 cucharadas Fresh chopped parsley (preferably flat-leaf)
• 500 ml Vegetable oil for frying (ideally sunflower or canola oil)

Instructions

1. Peel the potatoes

   Wash the potatoes well and peel them with a peeler or knife. Cut them into uniform pieces so they cook evenly.

   Time: PT5M

2. Boil the potatoes with salt

   Place the potato pieces in a pot, cover with cold water, add 1 teaspoon of salt and bring to a boil. Cook until tender when pierced with a fork (≈15 min).

   Time: PT15M

   Temperature: 100°C

3. Drain and mash

   Drain the potatoes in a colander and, while still hot, transfer them to the large bowl and mash until you obtain a lump-free puree.

   Time: PT5M

4. Incorporate cornstarch, salt, pepper and parsley

   Add the cornstarch, the remaining salt, pepper and chopped parsley to the puree. Mix well until the dough is homogeneous and slightly firm.

   Time: PT5M

5. Form balls

   With slightly moistened hands, shape balls the size of a walnut (≈3 cm in diameter). Place them on a tray.

   Time: PT10M

6. Heat the oil

   Pour the oil into the deep skillet and heat it to 180 °C. Use a kitchen thermometer or test with a small piece of dough; it should bubble immediately.

   Time: PT5M

   Temperature: 180°C

7. Fry the balls

   Place the balls into the hot oil, without crowding them. Fry for 3‑4 min or until golden and crispy. Remove with the skimmer and drain on paper towels.

   Time: PT5M

   Temperature: 180°C

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground black pepper: white pepper
• Instead of Cornstarch (corn flour): wheat flour
• Instead of Fresh chopped parsley: cilantro
• Instead of Vegetable oil for frying: light olive oil

Equipment Needed

• Large pot
• Colander
• Large mixing bowl
• Potato masher or fork
• Measuring spoons
• Silicone spoon or spatula
• Deep skillet or fryer
• Skimmer or frying tongs
• Plate with paper towels
• Kitchen towel (optional)

Critical Steps — Do Not Skip

• Boil the potatoes until tender
• Heat the oil to the proper temperature
• Fry the balls without overloading the skillet

Chef Tips from the Video

• Use Yukon Gold or red potatoes for a creamier texture.
• Dry the puree well before adding cornstarch to avoid excess moisture.
• For an extra touch, sprinkle coarse sea salt right after removing from the oil.

Troubleshooting

Storage

Refrigerator: Store in an airtight container, up to 2 days.

Freezer: Not recommended; texture loses crispness.

Room temperature: Consume immediately, up to 2 hours.

Make-Ahead Tips

• Shape the balls and refrigerate them on a covered tray; fry just before serving.
• You can freeze the raw balls on a tray, then transfer to a bag; thaw in the refrigerator before frying.