Potatoes are a kitchen favorite because they’re cheap, easy to use, and can be used in everything from snacks to filling side dishes. With just a few simple ingredients, you can turn them into an easy appetizer. And once you serve them, they’re usually gone in no time.
The potato balls get a little crispy on the outside while staying soft inside. Garlic, soy sauce, and chilli flakes give them plenty of flavor. You only need a few everyday ingredients, and they’re ready in under 40 minutes.
Serve them as a party appetizer, side dish, or quick snack. Make small balls from the dough, boil them, and mix them with garlic, soy sauce, and chilli flakes.
How to Make Crispy Korean Potato Balls
INGREDIENTS:
- 3 large potatoes, boiled and peeled
- ⅓ cup cornflour
- 2 tbsp oil
- 1 tbsp garlic, grated
- Salt, to taste
- 1 tbsp soy sauce
- 1 tsp red chilli flakes
- 1½ tbsp fresh coriander leaves, chopped
- 1 tsp sesame seeds, for garnish
Step-by-Step Instructions
1. Grate the boiled, peeled potatoes into a large bowl. Add the cornflour and mix well. Knead until the mixture forms a smooth, soft dough.
2. Divide the dough into equal portions and roll each one into a small, table-tennis-sized ball.
3. Bring a pan of water to a boil and add 1 tbsp of oil. Carefully add the potato balls and cook for 7–8 minutes, until they’re tender. Remove and set aside.
4. Heat 2 tbsp of oil in a separate pan. Add the grated garlic and sauté until lightly golden.
5. Add the boiled potato balls and gently mix them with the garlic oil until they’re well coated.
6. Add salt, chilli flakes, and soy sauce. Cook for another 1–2 minutes, gently mixing so the balls are well coated with the sauce.
7. Add the chopped coriander and mix everything together once more.
8. Put them in a serving bowl, sprinkle some sesame seeds on top, and serve hot.
Ready to Serve!
Important Recipe Notes:
- Make ahead: These potato balls can be made ahead and stored in the refrigerator. Reheat them in the oven just before serving to bring back their crisp texture.
- How to Serve: They’re great as an appetizer, snack, or side dish. Enjoy them on their own, with a dip, or alongside your main dish.
- Customize the seasoning: I’ve kept the seasoning simple with salt and chilli flakes. Adjust the seasoning to taste. You can add black pepper, oregano, or fresh parsley.
Crispy Korean Potato Balls
Ingredients
Method
- Grate the boiled, peeled potatoes into a large bowl. Add the cornflour and mix well. Knead until the mixture forms a smooth, soft dough.
- Divide the dough into equal portions and roll each one into a small, table-tennis-sized ball.
- Bring a pan of water to a boil and add 1 tbsp of oil. Carefully add the potato balls and cook for 7–8 minutes, until they’re tender. Remove and set aside.
- Heat 2 tbsp of oil in a separate pan. Add the grated garlic and sauté until lightly golden.
- Add the boiled potato balls and gently mix them with the garlic oil until they’re well coated.
- Add salt, chilli flakes, and soy sauce. Cook for another 1–2 minutes, gently mixing so the balls are well coated with the sauce.
- Add the chopped coriander and mix everything together once more.
- Put them in a serving bowl, sprinkle some sesame seeds on top, and serve hot.