Crispy Fried Potato Balls 

Servings: Makes about 20 potato balls

INGREDIENTS

2 large russet potatoes 
1 tsp Diamond Crystal Salt Co Kosher Salt Flakes 
1/2 tsp garlic powder 
1/4 tsp onion powder 
1/4 tsp black pepper 
1/4 tsp smoked paprika 
2 tbsp corn starch 
2 tbsp flour 
2 tbsp chives, finely chopped 
1/2 cup sharp cheddar cheese, shredded 
Canola oil or vegetable oil, for frying 
Parmesan cheese, for topping 
Chopped chives, for topping 

DIRECTIONS

Wash and peel the potatoes and chop them into smaller pieces. Add them to a pot, cover with water, and bring to a boil. Boil for 15-20 minutes, or until you can easily pierce the potatoes with a fork. Drain the potatoes and place them in a bowl. 
Mash the potatoes until they’re smooth. Sprinkle in Diamond Crystal Salt Co Kosher Salt Flakes, garlic powder, onion powder, black pepper, and smoked paprika. Then, add in corn starch, flour, chives, and cheddar cheese. 
Combine the mixture with a spatula or with your hands. Then, roll the potato mixture into 1.5 inch balls. Place in the fridge for 30 minutes before frying. 
In a large pot, pour in enough oil so the potato balls will be fully submerged in the oil. Heat the oil on medium-high heat until the oil reaches 350ºF. Then, carefully place the potato balls into the oil, making sure not to crowd them. Remove the potato balls from the oil when they’re golden brown, 
about 5 minutes. 
Garnish with parmesan cheese and the remaining chopped chives.