Ingredients
kosher salt
2 russet potatoes
2 tbsp. finely chopped chives
1 tbsp. finely chopped thyme
1 1/4 tsp. freshly ground nutmeg
3/4 c. instant mashed potatoes flakes
canola oil
Preparation
Step 1Bring a large pot of generously salted water to a boil. Add potatoes and cook until just slightly tender, 6 to 7 minutes; drain and set aside to let cool briefly. While still warm, grate potatoes on the large holes of a box grater and transfer to a large bowl. Using your hands, mix in chives, thyme, 1 1/2 teaspoons salt, nutmeg, and pepper. Form mixture into 24 balls, using about 1 1/2 tablespoons of the potato mixture for each. Press them together firmly so they hold their shape. (Clean your hands from time to time to make the shaping easier.) Place potato flakes in a medium bowl, then roll potato balls through flakes to coat, shaking off any excess; transfer to a sheet tray.Step 2Pour oil into a large, deep skillet to a depth of 1/2 inch, then heat over medium-high heat; oil is ready when a potato ball sizzles vigorously when dropped in. Working in two or three batches, fry potato balls, turning occasionally, until deep golden brown, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel-lined sheet tray to let drain; serve warm.Step 3Serve with sour cream or crème fraîche as an alternative to ketchup. They can be made a day in advance and reheated in the oven at 350 degrees F until hot and crispy. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.
