Side Dishes

Garlic & Cheese Potatoes Two Ways

Name: Garlic & Cheese Potatoes Two Ways
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 2 h 10 min
Yield: 6 servings
Cuisine: International
Ingredients: 4 potatoes (peeled and cut into chunks); 1 tbsp salt (for boiling water); 2 tbsp ( 14 gr ) cornstarch; 2 tbsp ( 14 gr ) paprika; 1 tbsp ( 8 gr ) turmeric; 1 tbsp ( 8 gr ) garlic powder; 1 tbsp ( 8 gr ) onion powder; 1 tbsp ( 6 gr ) black pepper; 2 tbsp ( 36 gr ) salt; 1 1/2 tbsp ( 5 gr ) fresh parsley (finely chopped); 60 ml vegetable oil (for shallow frying); 6 small potatoes (cut in half); 1 tbsp salt (for boiling water); 2 tbsp ( 16 gr ) garlic powder; 2 tbsp ( 14 gr ) paprika; 1 tbsp ( 8 gr ) turmeric; 1 tbsp ( 6 gr ) black pepper; 1 1/2 tbsp ( 27 gr ) salt; 2 tbsp Vegetable oil (for coating potatoes); 2 tbsp Vegetable oil (for coating baking dish); 4 tbsp ( 20 gr ) grated parmesan cheese (for dish bottom); 1 tsp ( 4 gr ) paprika (for tray bottom); 1 tsp ( 9 gr ) black pepper (for tray bottom); 1 tsp ( 9 gr ) salt (for tray bottom); 3 cloves garlic (pressed); 2 tbsp butter (melted, mixed with pressed garlic); 4 tsp ( 4 gr ) grated parmesan cheese (for topping); 2 tbsp plain yogurt; 1 tbsp mayonnaise; 1/2 lemon (juiced)

Garlic-and-cheese potatoes two ways: crispy fried potato balls and Parmesan-baked halves with a creamy tangy sauce.

Prep: 30 min
Cooking: 30 min
Baking: 40 min
Resting: 30 min
Total: 2 h 10 min
Yield: 6 servings
Difficulty: Medium

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Ingredients & steps

14 steps · 3 stages · 2 h 10 min total

Ingredients

6 servings

Crispy Potato Balls

4 potatoes, peeled and cut into chunks
1 tbsp salt, for boiling water
2 tbsp ( 14 gr ) cornstarch
2 tbsp ( 14 gr ) paprika
1 tbsp ( 8 gr ) turmeric
1 tbsp ( 8 gr ) garlic powder
1 tbsp ( 8 gr ) onion powder
1 tbsp ( 6 gr ) black pepper
2 tbsp ( 36 gr ) salt
1 1/2 tbsp ( 5 gr ) fresh parsley, finely chopped
60 ml vegetable oil, for shallow frying

Parmesan Baked Potatoes

6 small potatoes, cut in half
1 tbsp salt, for boiling water
2 tbsp ( 16 gr ) garlic powder
2 tbsp ( 14 gr ) paprika
1 tbsp ( 8 gr ) turmeric
1 tbsp ( 6 gr ) black pepper
1 1/2 tbsp ( 27 gr ) salt
2 tbsp Vegetable oil, for coating potatoes
2 tbsp Vegetable oil, for coating baking dish
4 tbsp ( 20 gr ) grated parmesan cheese, for dish bottom
1 tsp ( 4 gr ) paprika, for tray bottom
1 tsp ( 9 gr ) black pepper, for tray bottom
1 tsp ( 9 gr ) salt, for tray bottom
3 cloves garlic, pressed
2 tbsp butter, melted, mixed with pressed garlic
4 tsp ( 4 gr ) grated parmesan cheese, for topping

Garlic Yogurt Sauce

2 tbsp plain yogurt
1 tbsp mayonnaise
1/2 lemon, juiced
1/4 tsp Garlic powder, or minced garlic
1/2 tsp black pepper
1/2 tsp salt
1/2 tbsp Yellow mustard

Utensils

Peeler
Cutting Board
Knife
Pot
Mixing Bowl
Masher
Hand Whisk
Spoon

Instructions

1Peel 4 large potatoes and cut them into small chunks so they cook quickly. Place in a pot of boiling water with 1 tbsp salt and boil for about 30 minutes until soft and fully cooked.
2Drain the potatoes completely and transfer to a bowl. Mash thoroughly with a potato masher until smooth with no remaining lumps.
3Add cornstarch, paprika, turmeric, garlic powder, onion powder, pepper, salt, and finely chopped parsley to the mashed potatoes.
4Mix and knead with hands until a smooth, pliable dough forms. If the mixture feels sticky, add a small extra pinch of cornstarch.
5Roll the dough into small, uniform bite-sized balls. Place on a tray and refrigerate for 30 minutes to firm up so they maintain their shape during frying.
6Heat 60 ml oil in a skillet over medium heat. Fry the potato balls in batches, gently turning them, until deep golden brown and crispy on all sides. Remove with tongs or a slotted spoon and drain on paper towels.

Prep: 30 min
Cooking: 30 min
Baking: 40 min
Resting: 30 min
Total: 2 h 10 min
Yield: 6 servings
Difficulty: Medium

Ingredients

Crispy Potato Balls

4 potatoes, peeled and cut into chunks
1 tbsp salt, for boiling water
2 tbsp ( 14 gr ) cornstarch
2 tbsp ( 14 gr ) paprika
1 tbsp ( 8 gr ) turmeric
1 tbsp ( 8 gr ) garlic powder
1 tbsp ( 8 gr ) onion powder
1 tbsp ( 6 gr ) black pepper
2 tbsp ( 36 gr ) salt
1 1/2 tbsp ( 5 gr ) fresh parsley, finely chopped
60 ml vegetable oil, for shallow frying

Parmesan Baked Potatoes

6 small potatoes, cut in half
1 tbsp salt, for boiling water
2 tbsp ( 16 gr ) garlic powder
2 tbsp ( 14 gr ) paprika
1 tbsp ( 8 gr ) turmeric
1 tbsp ( 6 gr ) black pepper
1 1/2 tbsp ( 27 gr ) salt
2 tbsp Vegetable oil, for coating potatoes
2 tbsp Vegetable oil, for coating baking dish
4 tbsp ( 20 gr ) grated parmesan cheese, for dish bottom
1 tsp ( 4 gr ) paprika, for tray bottom
1 tsp ( 9 gr ) black pepper, for tray bottom
1 tsp ( 9 gr ) salt, for tray bottom
3 cloves garlic, pressed
2 tbsp butter, melted, mixed with pressed garlic
4 tsp ( 4 gr ) grated parmesan cheese, for topping

Garlic Yogurt Sauce

2 tbsp plain yogurt
1 tbsp mayonnaise
1/2 lemon, juiced
1/4 tsp Garlic powder, or minced garlic
1/2 tsp black pepper
1/2 tsp salt
1/2 tbsp Yellow mustard

Utensils

Peeler · Cutting Board · Knife · Pot · Mixing Bowl · Masher · Hand Whisk · Spoon

Instructions

Prepare Crispy Potato Balls

Peel 4 large potatoes and cut them into small chunks so they cook quickly. Place in a pot of boiling water with 1 tbsp salt and boil for about 30 minutes until soft and fully cooked.
Drain the potatoes completely and transfer to a bowl. Mash thoroughly with a potato masher until smooth with no remaining lumps.
Add cornstarch, paprika, turmeric, garlic powder, onion powder, pepper, salt, and finely chopped parsley to the mashed potatoes.
Mix and knead with hands until a smooth, pliable dough forms. If the mixture feels sticky, add a small extra pinch of cornstarch.
Roll the dough into small, uniform bite-sized balls. Place on a tray and refrigerate for 30 minutes to firm up so they maintain their shape during frying.
Heat 60 ml oil in a skillet over medium heat. Fry the potato balls in batches, gently turning them, until deep golden brown and crispy on all sides. Remove with tongs or a slotted spoon and drain on paper towels.

Prepare Parmesan Baked Potatoes

Wash 6 small potatoes and cut each in half. Add to a pot of boiling water with 1 tbsp salt and boil for about 30 minutes until fork-tender but still holding shape.
Drain the warm potato halves and place in a large bowl. Add garlic powder, paprika, turmeric, pepper, 1 1/2 tbsp salt, and 2 tbsp oil. Toss gently until every potato half is evenly coated.
Pour 2 tbsp oil into a baking dish and brush over the bottom. Evenly sprinkle 4 tbsp grated parmesan cheese, 1 tsp paprika, 1 tsp pepper, and 1 tsp salt over the oiled surface.
Arrange the seasoned potato halves cut-side down in a neat layer over the parmesan bed.
Bake in a preheated oven at 180°C (356°F) for 40 minutes until golden and crisp along the edges.
Crush 3 garlic cloves into melted butter. Brush the garlic butter over the baked potatoes, then sprinkle 4 tsp parmesan cheese on top. Turn on the oven grill (broiler) for 3-5 minutes until the cheese is melted and bubbling.

Make Dipping Sauce & Serve

In a small jug or bowl, combine yogurt, mayonnaise, lemon juice, garlic, pepper, salt, and mustard. Whisk until smooth and creamy.
Arrange both the crispy potato balls and parmesan baked potatoes on a large serving platter alongside the homemade garlic yogurt sauce and ketchup for dipping.

Tips

Chilling the potato dough balls for 30 minutes before frying is essential to prevent them from breaking apart in hot oil.
Placing halved potatoes cut-side down on the parmesan-lined tray creates an incredible caramelised cheese crust.