Baked mashed potato balls that melt in your mouth, but still have that golden and crunchy crumbed topping. You can’t make a mistake if you decide to make one, everyone will get crazy for them.
CRUNCHIEST OVEN- BAKED MASHED POTATO BALLS
Ingredients used for these baked mashed potato balls:
- cold mashed potatoes ( they can be either leftovers or freshly cooked but chilled potatoes)
- tiny chopped fresh onion
- grated cheddar cheese
- garlic powder
- smoked paprika
How to make the crunchiest baked mashed potato balls?
Potato balls look pretty easy and straightforward to make, but you have to follow a couple of tips because they can get too soft and lose their shape if you don’t make them following this recipe.
Using leftover mashed potatoes is fine, but if you are boiling them for these potato balls, I recommend cooking the potatoes with the skin on as they don’t absorb a lot of water that way.
Once they are cooked, I recommend leaving them for about an hour to chill down entirely. Then you can take the skin off and mash them with a potato masher, or even easier, you can use a stand mixer.
For the add-ins, you will need some tiny chopped onion and grated cheddar cheese, coriander. Then season with salt, pepper, and garlic powder. Mix everything and create small potato balls.
Using a simple crumbing technique, add the potato balls first in flour, then in the other half of the whisked egg, and at the end in previously toasted breadcrumbs and smoked paprika.
Remember, to get the crunchiest baked potato balls you will have to crumb the balls two times in egg and breadcrumbs.
How to freeze these potato balls?
The good thing about these mashed potato balls is that you can freeze them in a ziplock and just bake them before consuming them. So when you have the potato balls covered in breadcrumbs, you can easily add them to a ziplock bag and freeze for up to 1 month.
How to make oven baked mashed potato balls? (and anything else that is crumbed)
Once you decide to bake them, add the potato balls on a baking tray or a pan previously lined with parchment paper and spray some olive oil on each potato ball.
Preheat the oven to 220C/ 430F, and bake for 10 minutes. Once they start getting golden brown, take them quickly out of the oven and spray just a little bit of olive oil again on each ball. Once you get them fully golden brown, they should be ready to take them out of the oven.
It shouldn’t take you more than 15 minutes to bake! I like to squeeze some lemon on top and dip them in tartar sauce.
Baked Mashed Potato Balls – Crumbed & Oven Baked
- 500g / 17oz potatoes
- 1000g / 4 cups water
- 1 tsp salt
- 1 tiny chopped onion
- 1 tsp chopped coriander
- 50g white cheddar cheese
- 1 medium egg
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 egg
- 4 tbsp flour
- 10 tbsp breadcrumbs
- 1 tsp smoked paprika
- 1/2 juice of a half lemon
- 100g mayonaiise
- 2 grated pickles
- In a medium pot add water and salt and boil 2 medium potatoes. Once they are soft and cooked, leave them to cool down.
- While the potatoes are boiling, you can toast the breadcrumbs.
- Add the breadcrumbs in a pan and spray some olive oil on them. Then out them over medium heat and mix with a wooden spoon continuously. Once they start getting golden brown lower the heat down and still mix for another minute or two.
- Then take them out of the heat and add the smoked paprika in. With this step, the breadcrumbs are finished toasting.
- Once the potatoes are cold, peel and mash them with a potato masher, fork or with a stand mixer.
- In the potatoes add grated cheddar cheese, tiny chopped onion, coriander, garlic powder, salt, pepper, and the whisked egg.
- Then mix everything well together and form balls.
- Roll the balls first in the flour, then dip them in the other half of the egg, and ad the end in the breadcrumbs.
- Repeat this process two times. Add the already crumbed balls, in egg, and then in the breadcrumbs again.
- Transfer the balls into wire rack or baking pan and spray or wash them with oil on top.
- Preheat the oven on 390F/200C, and bake for 10 minutes, Once they start getting golden brown take them out of the oven spray just a little bit more olive oil and bring them back for another 5 minutes.
- Don’t over bake them because they will start breaking on the edges.
- At the end, I like to squeeze a little bit of lemon on top before consuming and dip them in tartar sauce.