Air Fryer Potato Balls
Short Description: Crispy on the outside, fluffy on the inside, and ready in 30 minutes. These air fryer potato balls need just 5 ingredients and zero deep frying.
Ingredients
- 3 medium potatoes (peeled and cut into medium-sized pieces)
- 2 tablespoons cornstarch
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- Oil spray
Instructions
- Peel and wash: Peel the potatoes, cut them into medium pieces, and wash well.
- Boil the potatoes: Bring a pan of water to a boil. Add the potato pieces and cook for 10 to 15 minutes until fork-soft. Drain all the water and let them cool for 4 to 5 minutes.
- Mash and mix: Add the cooled potatoes to a mixing bowl and mash until smooth. Add cornstarch, salt, and black pepper. Mix until the mixture is smooth and shapeable. If too soft, refrigerate for 15 to 20 minutes.
- Shape the balls: Roll the mixture into round balls of your preferred size.
- Preheat the air fryer: Preheat to 190°C (375°F) for 2 to 3 minutes.
- Air fry: Lightly spray the basket. Arrange the balls with space between them and spray the tops. Air fry at 190°C (375°F) for 12 to 15 minutes, flipping carefully at the 6 to 7 minute mark, until golden and crispy.
- Serve: Remove from the air fryer and serve hot with tomato ketchup, mayonnaise, or your favourite dip.
Notes
- Drain the boiled potatoes fully and let them steam dry before mashing. Wet mash leads to sticky balls that won’t crisp well.
- If the mixture is soft, refrigerate for 15 to 20 minutes before rolling. The balls hold their shape much better when chilled.
- Don’t crowd the basket. Leave space between balls or the steam will keep the outside soft.
- Flip at the halfway mark for even golden colour on all sides.
- Check a minute or two early the first time, since every air fryer runs a little differently.
Nutrition
Calories: 185kcal