5 from 1 vote

Air fryer crispy potato balls transform new or leftover mashed potatoes into an addictive snack/side with a well-seasoned, soft middle, and golden, crispy edges (no breadcrumbs)!

Why You’ll Love Air Fryer Mashed Potato Balls

With the holidays behind us, I’m still thinking about all the delicious food shared with loved ones. And this year I got creative with leftovers! Inspired by my tender German potato dumplings but craving crispiness, I discovered crispy potato balls and loved them so much I’ve made 3 batches since, developing a recipe to make them from scratch!

Made with well-seasoned mashed potatoes, some starch, and just a little oil (don’t skip it!), you can make wonderfully crispy air-fried mashed potato balls without breadcrumbs or a deep fryer! They’re golden, crispy, delicious, and downright irresistible as a shareable snack, on party platters, and as a delicious side dish.

My love for crispy potato dishes doesn’t end here. If you’re like me, you might also like my stuffed potato cakes, air fryer potato chips, or zucchini and potato fritters.

The Ingredients

Potato: Starchy varieties like Russet potatoes are the way to go, though Yukon Golds are great, too. Avoid waxy potatoes.
Starch: You can use cornstarch or potato starch, though the latter works best. This is important to achieve crispy potato balls without breadcrumbs or excess oil.
Seasonings: This crispy potato balls recipe uses a simple yet flavorful blend of onion and garlic powder, smoked paprika, ground cumin, nutmeg, dried oregano, salt, and black pepper.
Oil: Use any neutral cooking oil, olive or avocado oil, etc.
Vegan Parmesan cheese: Technically optional, but makes them super addictive.
Fresh parsley: To garnish.

Recipe Variations

Air fried mashed potato balls, like many potato dishes, are a great blank canvas to adapt with:

Fresh herbs: I.e., minced green onion, parsley, chives, dill, parsley, rosemary, etc.
Nutritional yeast: To add vegan umami, cheesy flavor.
Other add-ins: Finely chopped sun-dried tomatoes, olives, sautéed spinach, corn, peas, or squeezed shredded zucchini.
Spice: Cayenne/chili powder, chili flakes, or sauteed jalapeno.
Other seasonings: i.e., curry powder or a Mexican seasoning blend.
Cheese stuffed: Add a small cube of vegan cheddar cheese, mozzarella, or smoked edam to the middle of each potato ball.
Pesto stuffed mashed potato balls: Add frozen dollops of thick pesto like avocado pesto.

For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.

How to Make Air Fried Crispy Potato Balls

Peel and chop the potatoes into 3cm (or 1-inch) chunks.
Cook the potatoes in a large pot of salted water until fork-tender (10-15 minutes), then drain thoroughly and cool slightly.
Mash the potatoes until smooth using a potato masher or ricer.

If using leftover mashed potatoes, you’ll need around 1 ¾-2 cups.

Mix in the starch and spices, first with a fork, then your hands, until a soft dough forms.

Divide and roll the mashed potato mixture into 3-4cm (1-1.5 inch) balls.

Toss gently with oil and arrange in a single layer in the air fryer basket. Work in batches if needed.

Air fry the mashed potato balls for 13-16 minutes at 380°F/190°C, until golden brown and crispy.

Transfer them to a bowl and sprinkle with vegan Parmesan. Enjoy!

Storage Information

Fridge: Store cooled potato bites in an airtight container for 3-4 days.

Freezer: Flash freeze, then store in a Ziplock for 3 months. Thaw in the refrigerator overnight.

Reheat: For the best texture, air fry at 375°F/190°C for 5-8 minutes until warm and crisp. Pan-frying with a little oil also works. Avoid microwaving, though, which softens them.

Serving Recommendations

Enjoy these crispy air fryer potato balls as a snack, appetizer, or side with:

A dip: Like vegan mayonnaise, ketchup, sriracha mayo, garlic mayo, sweet chili sauce, vegan ranch, mustard, bang bang sauce, etc.
Brunch: Tofu scramble, avocado toast, breakfast tomatoes, a vegan omelette, etc.
Salad: Like a leafy green salad or a simple tomato and cucumber salad.
Veggies: Sauteed spinach or steamed/roasted green beans, brussels sprouts, broccoli, etc.
Sauce: Like gravy
Protein: Like vegan sausages, air fryer tofu, or even a vegan burger.

FAQs

Can I make them ahead?

Absolutely! I’ve shaped then chilled them for 24 hours before air frying with great results.

You can also freeze the uncooked mashed potato balls, storing them in a Ziplock bag for 2 months. Air fry them from frozen, adding 3-5 minutes.

Can I use sweet potato instead?

Likely yes, though I recommend adjusting the seasoning and starch as needed.

Why are my potato balls falling apart?

The mash may be too wet/gluey, warm, or not contain enough starch (add just ½ tsp at a time, as too much can make it gummy).

Can I bake them in the oven?

Yes, you can bake them in the oven at 190 °C (375 °F) for about 26 to 30 minutes. They will still be soft and fluffy inside, just a little more compact than in the air fryer, but just as delicious.

Recipe Notes and Tips

If using leftover mashed potatoes: This works best with plain mashed potatoes, not overly buttery/gluey potatoes (which can fall apart).
Don’t skip the oil: While these mashed potato balls skip the deep fryer, they still require a little oil for the best crispy golden edges.
Don’t overcrowd the air fryer: They require air flow to become crispy.

More Vegan Potato Recipes

If you try this easy air fryer crispy mashed potato balls recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

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