Umami Butter Furikake Potato Balls
Umami Butter Furikake Potato Balls
“These crispy fried potato balls are a savory, buttery flavor bomb and so easy to make! Super addicting and perfect for game day.” - Philip Lemoine, Foodland Ambassador, Instagram: @Philip_Lemoine
Ingredients
Potato Balls
- 3 Large russet potatoes, peeled and cut into chunks
- 1/4 cup Cornstarch
- Salt, to taste
- Pepper, to taste
- Neutral oil
- Maika'i Organic Furikake, to taste
Umami Butter
- 1/2 cup Butter
- 2 tablespoons Anchovy paste or 3-5 anchovy fillets, mashed
Instructions
- Peel and chop 3 large russet potatoes into smaller chunks so they cook faster. Add them to a pot of salted water and boil until they’re fork tender, or until the internal temp hits about 205°F.
- Drain well and transfer to a large bowl.
- Season the potatoes generously with salt and pepper, then mash them as smooth as possible. The goal is no chunks and for a soft and fluffy inside.
- Add ¼ cup cornstarch to the mashed potatoes and mix well until fully combined. This gives it structure so the potato doesn't melt into the oil when frying.
- Use a 1 ounce scooper to portion the potato mixture into balls (this makes about 30 balls).
- Heat neutral oil in a pot to 350°F.
- Fry the potato balls in batches until golden brown and crispy, about 3–5 minutes. Don’t overcrowd the pot or the oil temp will drop and you’ll lose the crunch.
- Drain on a rack or paper towels.
- While the potatoes fry, melt 1 stick of butter in a small saucepan.
- Stir in anchovy paste (or mashed canned anchovies) until it dissolves into the butter.
- Transfer the fried potato balls into a large bowl and pour in a generous amount of the anchovy umami butter, then sprinkle Maika‘i Furikake all over.
- Toss until everything is glossy and coated.
- Serve hot.
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