Ingredients
- 2 starchy potatoes (Russets or Idaho)
- 2 cloves fresh minced garlic
- 1/4 cup chopped fresh herbs (parsley and chives)
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1 cup breadcrumbs (panko for extra crunch)
- Olive oil or cooking spray for coating
Instructions
- Peel and cube the potatoes, then boil until fork-tender, about 15-20 minutes. Drain and steam dry.
- Mash the potatoes until creamy, ensuring no lumps remain.
- Mix in minced garlic, chopped herbs, salt, pepper, and cheese.
- Shape the mixture into small balls, about the size of a golf ball.
- Roll each ball in breadcrumbs to coat evenly.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and coat the tops of the potato balls with olive oil.
- Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- Let cool slightly before serving and enjoy!
Notes
For extra flavor, season the breadcrumbs with spices or cheese. Serve with various dipping sauces for added enjoyment.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian