Ingredients

For the potato balls

• 3 medium potatoes, about 1.3 pounds (600 g)

• 3 tbsp cornstarch

• 2 tbsp dried oregano

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp smoked paprika

• 1/2 tsp ground cumin

• 2 tbsp chopped fresh parsley, plus more for garnish

• Salt, to taste

• Freshly ground black pepper, to taste

• Neutral oil, for frying

For the sriracha mayo

• 1/2 cup mayonnaise

• 1/2 cup sriracha sauce

Instructions

1. Cook the potatoes

Peel the potatoes and cut them into medium chunks so they cook faster and more evenly. Add them to a pot of cold salted water and bring to a boil. Cook until the potatoes are very tender and easy to pierce with a fork, about 15 to 20 minutes.

Drain them well, then let them sit in the colander for 2 to 3 minutes so excess moisture can evaporate. This step matters because wetter potatoes make a softer mixture that’s harder to shape.

2. Mash and season

Transfer the hot potatoes to a large bowl and mash until mostly smooth. A few tiny lumps are fine, but you don’t want big chunks.

Add the cornstarch, oregano, garlic powder, onion powder, smoked paprika, cumin, chopped parsley, salt, and black pepper. Mix until everything is fully combined and the mixture starts to feel like a soft dough.

If it feels too loose or sticky to shape, let it cool for a few minutes first. As it cools, it will firm up a bit.

3. Shape the potato balls

Once the mixture is cool enough to handle, scoop out small portions and roll them into balls. Aim for roughly walnut-sized pieces so they fry evenly.

Place them on a tray or plate as you go. If the mixture sticks to your hands, lightly oil your palms or chill the mixture for 10 to 15 minutes before shaping.

4. Heat the oil

Pour neutral oil into a deep pan or pot so there’s enough depth for the potato balls to float and fry evenly. Heat the oil over medium heat to 350°F (175°C).

If you don’t have a thermometer, test with a small piece of the potato mixture. It should sizzle right away and slowly rise to the surface without browning too fast.

5. Fry until golden and crisp

Carefully lower the potato balls into the hot oil in batches. Don’t overcrowd the pan or the oil temperature will drop.

Fry for 3 to 5 minutes, turning occasionally, until they’re deep golden brown and crisp all over. Transfer them to a plate lined with paper towels or a wire rack.

While they’re still hot, sprinkle with a little extra salt if needed.

6. Make the sriracha mayo

In a small bowl, stir together the mayonnaise and sriracha until smooth and evenly mixed.

7. Serve

Serve the crispy potato balls hot with the sriracha mayo on the side. Finish with extra chopped parsley if you want a little fresh color on top.

Save this one for later — these crispy potato balls are too good to lose. Pin the image below to your Pinterest board so it’s there when you need an easy, crunchy snack idea.

Tips for Better Crispy Potato Balls

• Let the potatoes dry out a little after draining. Too much moisture makes the mixture softer and less crisp after frying.

• Mash while the potatoes are still hot. It gives you a smoother mixture and helps the seasonings blend in better.

• Don’t make them too large. Smaller potato balls fry more evenly and get crisp all the way around.

• Fry in batches. Crowding the pan drops the oil temperature and can make them greasy instead of crisp.

• Keep the heat steady. If the oil is too hot, they brown too fast before the outside fully crisps. If it’s too cool, they soak up more oil.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer until hot and crisp again. The microwave works, but the outside won’t stay nearly as crunchy.

For make-ahead prep, shape the potato balls and refrigerate them on a tray until you’re ready to fry.