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–+ servings
Golden crispy potato cheese balls piled in a silver tray with creamy orange dipping sauce in a wooden bowl

Potato Cheese Balls (Crispy Fried Potato Nuggets)

Boiled potatoes mashed with freshly grated cheese, water soaked sandwich bread, cornstarch and seasoning, then rolled, flattened into bite size nuggets, coated in panko and shallow fried till golden and crispy. Served with chipotle mayo.
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Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium Russet potatoes peeled
  • 1 cup freshly grated cheese Any cheese you like. Grate it yourself off the block.
  • 2 slices sandwich bread Dunked in water and squeezed out before it goes in.
  • 1 egg Goes in after the mixture chills.
  • 2 tbsp cornstarch 2 to 3 tablespoons.
  • Potato seasoning To taste. Your favorite kind, or just salt and pepper.
  • Panko breadcrumbs Optional, for coating. Recommended for extra crispy.
  • Oil for frying Vegetable or canola. About half an inch in a shallow pan.

Equipment

  • Large Pot For boiling the potatoes.
  • Large Mixing Bowl
  • Potato masher
  • Shallow frying pan Half an inch of oil is plenty. No deep fryer needed.
  • Wire rack Do not skip this. It is what keeps them crispy.
  • Box grater Grate the cheese fresh off the block.

Method
 

Cook the Potatoes and Prep the Bread
  1. Peel the potatoes and boil them until fork tender. Drain them well and add them to a large mixing bowl.
  2. While the potatoes boil, quickly dunk the two slices of sandwich bread in water and immediately remove them. Do not let them soak through. Gently squeeze out the excess water and chop the bread into small pieces.
Make the Mixture
  1. Mash the potatoes, then stir in the chopped bread, freshly grated cheese, cornstarch and your favorite potato seasoning. Mix until everything is evenly distributed.
  2. If the mixture is still too hot or difficult to handle, place it in the refrigerator for 20 to 30 minutes. This makes forming the nuggets much easier.
  3. Take the mixture out of the fridge and stir in the egg.
Shape and Fry
  1. Take a small portion of the mixture, roll it into a ball, then flatten it into a bite size chicken nugget shape.
  2. Press each nugget into panko until lightly coated. This step is optional, but it is what gives you the extra crispy exterior.
  3. Heat about half an inch of oil to 350°F in a shallow pan. Carefully add the nuggets and fry until golden brown and crispy, flipping them halfway through.
  4. Transfer the cooked nuggets to a wire rack so air can circulate underneath. This is what keeps them from going soggy.
  5. Serve hot with your favorite dipping sauce. Chipotle mayo is my favorite, but ketchup or spicy ketchup work great too.

Notes

Wire rack, not a plate: Steam has to escape from underneath or it softens the crust you just built. Skipping this is the fastest way to soggy nuggets.
The bread is the binder: Dunk and pull straight back out. Soaked through bread puts too much water into the mixture.
Make it into fries: Same mixture. Flatten it out on a cutting board, cut into long strips and fry them the same way.
Make ahead: The mixture holds in the fridge for a few days and actually fries up better cold.
Timing: Prep and cook times are estimates. Go by fork tender on the potatoes and golden brown on the nuggets rather than the clock.

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