Low Sodium Crispy Potato Balls
Satisfy your craving for a savory, guilt-free snack with these Low Sodium Crispy Potato Balls—packed with hearty flavor and a perfectly golden crunch without the extra salt! Made from smooth, freshly mashed Russet potatoes seasoned with garlic and onion powder, paprika, black pepper, and fresh parsley, these bites are bursting with simple yet vibrant goodness. Baked instead of fried, they achieve a crispy panko-coated exterior with a drizzle of olive oil, making them a healthier alternative to traditional fried snacks. Ready in under an hour, these potato balls are ideal for serving as a comforting appetizer, a fun party treat, or a unique side dish. Whether you’re cutting back on sodium or just love wholesome homemade snacks, this easy recipe is a must-try!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley
- 1 large Egg
- 1 cup All-purpose flour
- 1.5 cups Panko breadcrumbs
- 0.25 cup Olive oil
Instructions
Peel the potatoes and cut them into chunks. Boil in a large pot of water until fork-tender, about 15 minutes. Drain and let them cool slightly.
Mash the potatoes in a large bowl until smooth. Add garlic powder, onion powder, black pepper, paprika, and chopped parsley. Mix well until all ingredients are combined.
Beat the egg in a small bowl and add to the mashed potatoes. Stir until the mixture is smooth and cohesive.
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
Using your hands, take small portions of the potato mixture and roll them into golf ball-sized balls.
Set up a breading station with three shallow dishes. Place flour in the first dish, lightly beaten egg in the second dish, and panko breadcrumbs in the third dish.
Coat each potato ball lightly with flour, dip in the beaten egg, then roll in panko breadcrumbs until fully covered. Place them on the prepared baking sheet.
Drizzle olive oil over the potato balls, or use a pastry brush to coat them evenly with oil. This will help them crisp up in the oven.
Bake in the preheated oven for 20-25 minutes or until golden brown and crispy on the outside.
Allow them to cool for a few minutes before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
2527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 797 mg | 35% | |
| Total Carbohydrate | 420.5 g | 153% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 19.9 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 282 mg | 22% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 7073 mg | 150% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
