Do you still fry potatoes? Here's how to cook them correctly

Ingredients

• 4 Large Potatoes (peeled and cut in half for baking)
• 4 Garlic Cloves (peeled, whole for roasting)
• 2 tablespoons Coarse Sea Salt (for baking tray)
• 3 tablespoons Vegetable Oil (divided: 1 Tbsp for seasoning potatoes, 2 Tbsp for frying)
• 1 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Potato Starch (helps bind the balls)
• ¼ teaspoon Nutmeg (freshly grated if possible)
• 1 Egg (large, room temperature)
• 100 grams Cheese (firm cheese like mozzarella or provolone, cut into 1‑cm cubes)
• 1 cup Tomato Sauce (plain or seasoned)
• 1 cup Heavy Cream (full‑fat for richness)
• 2 tablespoons Parmesan Cheese (freshly grated)
• 6 leaves Fresh Basil Leaves (for garnish, torn)

Instructions

1. Prepare Potatoes for Baking

   Insert a toothpick into each potato half to keep them stable, spread coarse sea salt on a baking tray, and place the potatoes on the salted surface.

   Time: PT5M

   Temperature: 200°C

2. Season and Roast Garlic

   Chop the garlic cloves roughly, drizzle with 1 tablespoon vegetable oil, sprinkle with salt and black pepper, wrap the seasoned garlic in a piece of aluminum foil, and place it on the same tray beside the potatoes.

   Time: PT5M

   Temperature: 200°C

3. Bake Potatoes and Garlic

   Put the tray in a pre‑heated oven and bake for 30 minutes, or until the potatoes are tender when pierced with a fork.

   Time: PT30M

   Temperature: 200°C

4. Boil Potatoes (if not fully cooked)

   If the baked potatoes are not fully soft, transfer them to a pot of boiling water and cook for an additional 5‑7 minutes.

   Time: PT7M

5. Mash Potatoes

   Remove the toothpicks, place the hot potatoes in a mixing bowl, and mash until smooth.

   Time: PT5M

6. Prepare Garlic Paste

   Unwrap the roasted garlic, squeeze the softened cloves into the mashed potatoes, and mix well.

   Time: PT2M

7. Season the Potato Mixture

   Add potato starch, freshly ground black pepper, nutmeg, and the cracked egg to the bowl; mix until fully incorporated.

   Time: PT3M

8. Form Cheese‑Stuffed Balls

   Take a golf‑ball‑size portion of the mixture, flatten in your hand, place a cheese cube in the center, and roll back into a smooth ball. Repeat for all mixture.

   Time: PT8M

9. Boil the Potato Balls

   Bring a pot of salted water to a gentle boil, add the potato balls, and cook for 7 minutes until they float to the surface and are cooked through.

   Time: PT7M

10. Prepare Tomato‑Cream Sauce

    In a skillet, heat 2 tablespoons vegetable oil over medium heat, add the remaining garlic (optional minced), sauté 1 minute, then stir in tomato sauce, season with salt and black pepper, and cook for 3 minutes.

    Time: PT5M

11. Finish Sauce with Cream and Parmesan

    Pour the heavy cream into the skillet, add grated Parmesan, and stir until the sauce thickens slightly, about 2 minutes.

    Time: PT2M

12. Combine Balls and Sauce

    Add the boiled potato balls to the sauce, reduce heat to low, and simmer for 3‑4 minutes so the balls absorb some sauce.

    Time: PT4M

13. Plate and Garnish

    Transfer the balls and sauce to serving plates, sprinkle with extra grated Parmesan if desired, and garnish with torn fresh basil leaves.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

30g

Fat

20g

Fiber

4g