Potato balls

Sprinkle some salt and your favourite sauce before serving.

There’s something really endearing about fried potatoes. That’s why we try to come up with different forms and shapes for what is essentially taters deep-fried in oil, slightly crispy on the outside but still soft, pillowy and carby on the inside. We’ve got wedges, tater tots, hash browns, pomme souffles and, of course, all the thick-cut, thin-cut, crinkle-cut, skin-on, skin-off, shoestring, curly and waffle fries you can think of.

So here’s my personal addition to the running list of fried potato products. These are inspired by Taiwanese sweet potato balls, which are insanely addictive to just pop in your mouth as you stroll through a night market. But instead of sweet potatoes, I used regular potatoes. And instead of tapioca starch or corn starch to form the dough, I used potato starch!

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