Marry Me Potato Balls
Recipe from Sunny Choo
A crispy, herby, cheesy snack that tastes like garlic bread in fluffy potato fritter form—perfect for dipping in this creamy sun-dried tomato “Marry Me” sauce.
Watch the Recipe
40 minutes
20 minutes
4 - 6
What You'll Need
For the Potato Balls
3 medium russet potatoes, peeled
6 oz mozzarella, cubed
3 tablespoons cornstarch
3 tablespoons grated Parmesan
1 tablespoon minced fresh basil
2 teaspoons garlic (minced or grated)
2 teaspoons onion powder
2 teaspoons dried oregano
1 tablespoon tomato paste
Kosher salt and black pepper, to taste
Vegetable oil, for frying
Extra grated Parmesan and chopped fresh parsley, for finishing
For the “Marry Me” Dipping Sauce
1 cup mayonnaise
1/4 cup grated Parmesan
1 garlic clove, minced
2 tablespoons minced sun-dried tomatoes
1 tablespoon minced fresh basil
1 teaspoon dried oregano
1 tablespoon tomato paste
Kosher salt and black pepper, to taste
Directions
Step 1
Make the dipping sauce: In a small bowl, stir together the mayonnaise, Parmesan, garlic, sun-dried tomatoes, basil, oregano, tomato paste, and a generous pinch of salt and pepper. Taste and adjust seasoning as needed. Set aside.
Step 2
Boil and rice the potatoes: Place whole, unpeeled russet potatoes in the Titanium Perfect Pot Pro and cover with cold water. Bring to a boil and cook until fork-tender, 20 to 30 minutes depending on size. Drain and pass the potatoes through a ricer or grate on the large holes of a box grater while still warm.
Step 3
Mix the dough: In a large bowl, combine the warm riced potatoes with the cornstarch, Parmesan, basil, garlic, onion powder, oregano, tomato paste, and a generous amount of salt and pepper. Use clean hands or a spatula to mix until everything is evenly combined and a cohesive dough forms.
Step 4
Form the puffs: Scoop the mixture into balls about 2 tablespoons each in size, add a cube of mozzarella, and roll gently between your hands to shape. You should get roughly 12 to 14 puffs.
Step 5
Heat the oil: In the Titanium Large Always Pan Pro add enough vegetable oil to reach a depth of about 1½ inches. Heat over medium-high until the oil reaches 350°F (175°C).
Step 6
Fry the puffs: Working in batches to avoid crowding, carefully lower the potato balls into the hot oil. Fry, turning occasionally, until deeply golden brown on all sides, 3 to 4 minutes per batch. Transfer to a paper towel–lined plate to drain.
Step 7
Finish and serve: While still hot, toss the fried puffs with a sprinkle of grated Parmesan and chopped parsley. Serve immediately with the “Marry Me” sauce on the side.
Sunny Choo
Sunny Cho is a Los Angeles-based food stylist and celebrity chef, known for her work on Food Network and HBO shows like Guy’s Grocery Games and Selena + Chef. She’s traveled the world creating recipes and hosting events for top athletes, chefs, and brands. With a passion for Asian, Middle Eastern, and Italian cuisines, Sunny brings a global flair to everything she creates.
