Crispy onion and parmesan potato balls

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We’re back with the 12 days of Christmas potatoes and this one is the ultimate carby snack. My sage, crispy onion and parmesan potato balls – served with a cooling sour cream and chive dip.

When it comes to Christmas films, if you LOVE a hallmark classic (I’ll never get enough of the romance and cheese) or a bit of Love Actually, then these fluffy balls will be the perfect snack to soak up those inevitable tears. These are so bloomin moorish that I actually had double the quantity in the picture but I couldn’t help snacking so this is what was left hehe.

As we’re on day ?, we’ve still got a good few days left to go before my Christmas season is over, sooooo I need you to tell me what you wanna see next? What is your dream festive spud. Is it a classic roastie? Or a camembert sharer with dippable wedges? Or is it loaded fries with brie. cranberry, stuffing and whatever else you can fit on?! Send me a DM huns x

Ingredients

metric imperial
  • 3 Maris Piper potatoes, made into dry mashed potato
  • 3 Maris Piper potatoes, made into dry mashed potato
  • Sprinkle of crispy fried onions
  • Sprinkle of crispy fried onions
  • Handful of fresh sage leaves
  • Handful of fresh sage leaves
  • 50g parmesan
  • 50g parmesan
  • 1 tbsp cornflour
  • 1 tbsp cornflour
  • 50g sour cream
  • 50g sour cream
  • 50g mayonnaise
  • 50g mayonnaise
  • 1 clove crushed garlic (smoked garlic is great for this)
  • 1 clove crushed garlic (smoked garlic is great for this)
  • 1 small bunch of finely sliced chives
  • 1 small bunch of finely sliced chives
  • Oil for deep frying
  • Oil for deep frying

Method

  1. For the dip, stir together the mayo, sour cream, garlic and chives. Season well with salt and pepper, then put in the fridge while you make the rest of the recipe.
  2. Mix the dry mashed potato plenty of salt and pepper, finely grated parmesan, cornflour, crispy onions and chopped sage.
  3. Roll into balls about 20g each and place on a lined baking tray. You can make these up to 3 days in advance, covered in cling film and in the fridge.
  4. Heat the oil to 180ºc/350ºf and deep fry the potato balls until dark golden brown and crispy
  5. Pile up on a plate with plenty of freshly chopped sage and serve warm with the sour cream dip.