Easy Crispy Potato Puffs, a perfect snack! Tired of craving crispy, golden potato puffs but dreading complicated recipes? Look no further! This simple method delivers perfectly crunchy bites with minimal effort—plus, it’s a genius way to repurpose leftover boiled potatoes.

So many of us always make more food than we can eat, and then we get tired of eating it every day. Like me—I boil 20 potatoes and eat them plain every day with a good drizzle of oil and salt. But sometimes, you want to change things up and try something different.

Even if this time we’re preparing the potatoes just for this recipe, I believe it’s worth trying. The exterior is super crispy, the interior is creamy, and the taste is amazing.

You can try this recipe by frying the potato puffs (which will be a little less healthy), or if you want a healthier snack, air-fry them or bake them in the oven—and they’ll taste just as good!

We’ve planned to make different recipes using potatoes this week. But knowing myself, I’ll probably lose motivation along the way—still, hopefully, we’ll share some easy and delicious potato recipes in the coming days!

Grab these Ingredients:

• Potatoes: Any type you have will work perfectly for this recipe. Don’t stress about getting fancy varieties!
• Spices: We’ll keep it simple with black pepper, white pepper, garlic powder, salt, and dried thyme. These create the perfect flavor base.
• Fresh Herbs: Choose between parsley or coriander – but only pick coriander if you don’t have that weird soap gene (unlike me, unfortunately).
• Cornstarch: This magical powder is our secret weapon for getting that irresistible crispy exterior we all crave.
• Vegetable Oil: Any neutral oil works for frying. I’m using sunflower oil today, but soybean, olive, or canola oil would do the job just as well.

These Crispy Potato Puffs are:

• Delicious
• Easy to make.
• Golden on the outside, super crispy and creamy in the inside.
• The perfect snack you can prepare by using leftovers.

EASY CRIPSY POTATO PUFFS

Special Tools:

What You’ll Need for This Easy Potato Recipe. The list of tools is really short and they’re things everyone has in their house.

• A Pot for Boiling: You’ll need a pan to boil the potatoes until they’re completely soft and mashable.
• A Frying Pan: A separate pan (preferably non-stick) for frying your potato balls to golden perfection.
• Fork or Masher: Use a sturdy fork or potato masher to get your cooked potatoes perfectly smooth.
• A Slotted Spoon: This will be your best friend for safely removing the crispy potato balls from the hot oil.
• Paper Towels: Keep some kitchen paper towels ready to drain any excess oil from your freshly fried potato puffs.

What to eat with crispy potato balls:

You can eat these yummy balls by themselves – the spices will make them really flavorful. But dipping them into a sauce will be next level. Some options you have to enjoy this recipe:

• Ranch
• Ketchup
• Garlic Parmesan (after you fry them, sprinkle a mixture of freshly grated Parmesan cheese and freshly chopped garlic – it will taste delicious!)
• Buffalo sauce

How To Make Crispy Potato Puffs

Start by preparing the potatoes

If you’re preparing this easy quick potato snack with leftover potatoes, you can skip this step. But if you’re making them from scratch, read this!

Start by peeling the potatoes using a potato peeler or a knife. Then, wash them thoroughly to remove any dirt they could have. Chop them into smallish pieces so they’ll cook faster.

Fill a cooking pan with water and add the potatoes as well as some salt. Place it on the stove. Once it starts boiling, count about 15 minutes and check the potatoes—they should be soft. If they’re still a little hard, leave them 5 extra minutes.

Drain the potatoes to remove the extra water.

Prepare the potato mixture

Mash the potatoes using a fork until smooth. Add the spices: black pepper, white pepper, dried thyme, salt, and garlic powder. Then, add the chopped parsley and cornstarch. Using your hands, mix the potato mixture until it’s all evenly distributed.

shape the potatoes into small balls

This is the part that probably takes the most time in the whole recipe: shaping the potatoes. There’s a lot of potato, so you’ll spend about 10 minutes just shaping them. If you want to shorten the time, just make them bigger—this will give you a better creamier texture in the center and take less time.

After shaping them, place them on a tray lightly dusted with flour or cornstarch. This will help prevent sticking.

Leave the potatoes in the freezer for 10 minutes so they hold their shape better and are easier to fry.

fry the cripsy potatoes

Fill a cooking pan with oil and heat it on the stove over medium heat. When the oil is hot, start frying the potatoes. Below we’ll share some tips on how to safely fry the potato puffs. It took us 3 batches to fry all of them because we wanted them to have enough space, but it could easily be done in just two batches. The oil should be at 375°F (190°C).

Frying will take about 8-10 minutes, or until golden brown. If you fry them too long, they’ll dry out inside and lose that creamy texture.

After frying, it’s very important to remove excess oil. Prepare a plate lined with paper towels. As soon as you remove the potato crisps from the oil, place them there to absorb the extra grease.

Finally, sprinkle some extra salt on top for a delicious, flavorful crust.

Tips to Make the Crispiest Potato Puffs

If you’re trying to achieve perfect potato puff balls, here are some tips to make the process easier—plus important safety advice for frying:

1. Absorb Excess Oil: Always use paper towels to soak up extra oil. Potatoes love absorbing oil, and nobody wants greasy puffs! A thick layer of paper towels makes this snack way better.
2. Frying Safety: Keep water far away when frying—oil and water are enemies and can cause fires. If flames appear: Turn off the stove immediately. Cover the pan with a lid (no need to panic!)
   True story: My first day at culinary school, I set my pan on fire and freaked out—nobody had taught me this trick! My instructor showed me how simple it is.
3. Flavor Boost: Sprinkle extra salt on top after frying for a tasty crust.
4. Next-Level Variations: Swap parsley for fresh chives, or mix a generous amount of cheese into the potato dough for irresistibly gooey centers

Easy Crispy Potato Puffs—A Perfect Snack

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• Author: Archersfood
• Yield: 3 portions 1x
• Category: snacks
• Method: Fried
• Cuisine: american

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Description

These golden, crispy-on-the-outside, creamy-on-the-inside potato puffs are pure magic! Perfect for using up leftover mashed potatoes or worth making from scratch, these irresistible bites deliver the ultimate potato experience in every crunchy, flavorful mouthful.

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Ingredients

Scale 1x2x3x

potato

• 4 small- medium potatoes
• water (until it covers the potatoes)
• 3 tablespoons cornstarch 
• 1/2 tablespoon garlic powder
• 1/2 teaspoon black pepper 
• 1/4 teaspoon white pepper 
• 1/2 teaspoon salt
• 1/2 teaspoon dry thyme 
• 1 tablespoon chopped parsley 

fry

• Vegetable oil 

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Instructions

1. Prepare the Potatoes: If you’re starting from scratch, peel your potatoes and cut them into small chunks. Boil them in salted water for about 15 minutes, or until they’re completely soft when pierced with a fork. Drain them well and let them steam dry for a minute – this helps remove excess moisture.

2. Make the Potato Mixture: Mash the potatoes thoroughly with a fork until smooth. Add your spices: black pepper, white pepper, dry thyme, garlic powder, and salt. Then mix in the chopped parsley and cornstarch. Use your hands to knead everything together until it forms a uniform dough that holds its shape when squeezed.

3. Shape the Puffs: This is the most time-consuming part. Take small portions of the mixture and roll them into balls. If you’re short on time, make them slightly larger. Place each shaped puff on a tray lightly dusted with cornstarch or flour to prevent sticking.

4. Chill Before Frying: Put the tray in the freezer for 10 minutes. This helps the puffs hold their shape better during frying and results in a crispier exterior. Don’t skip this step!

5. Heat the Oil: Pour enough oil into a deep pan to fully submerge the puffs – about 2 inches deep. Heat it gradually over medium heat until it reaches 375°F (190°C). If you don’t have a thermometer, test with a small piece of potato – it should bubble vigorously when added.

6. Fry in Batches: Carefully add the potato puffs to the hot oil, making sure not to overcrowd the pan. Fry for 8-10 minutes, turning occasionally, until they’re golden brown all over. Work in batches if needed – it’s better to fry fewer at once than to crowd the pan.

7. Drain and Season: Remove the fried puffs with a slotted spoon and transfer them to a plate lined with paper towels to absorb excess oil. While still hot, sprinkle with a little extra salt for that perfect seasoned crust.

8. Serve and Enjoy!: These are best eaten warm. Serve them plain for a tasty snack, or with dipping sauces like ranch, ketchup, or garlic parmesan for extra flavor. The crispy outside gives way to a wonderfully creamy interior – pure potato perfection!