These Crispy Potato Balls are gluten-free and dairy-free, featuring a golden exterior and a soft, pillowy interior. Made with russet potatoes, spices, and fresh chives, they’re perfect as a snack or appetizer! Serve with a spicy dipping sauce for added flavor.
1: To make the dipping sauce, combine mayo, ketchup, worcestershire sauce, buffalo sauce, garlic powder, and black pepper in a small bowl and whisk well.
2: To make the potato balls, add peeled and cubed potatoes to a large pot along with 4 quarts of water and 2 tablespoons of salt.
3: Bring to a boil over medium heat then reduce heat to low and simmer until potatoes are fork tender, about 15 minutes.
4: Strain off water, return potatoes to the pot, and allow to steam dry for 5 minutes.
5: Add tapioca flour, garlic powder, onion powder, fresh chives, and black pepper to the potatoes and mash into a smooth, thick paste.
6: Form the mixture into balls the size of a golf ball and refrigerate uncovered for 30 minutes.
7: In a large, heavy-bottomed pot, add 2 inches of oil and heat to 375°F.
8: Add potato balls to the oil, careful not to overcrowd the pan, fry until golden brown on all sides, about 10 minutes.
9: Constantly move the potato balls around in the oil to ensure even frying.
10: Garnish with fresh chives and parmesan cheese, if using.
