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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Potatoes
Peel and chop the Russet potatoes into chunks. Boil them in salted water until tender, about 15 minutes. Drain and mash until smooth.
- 2
Make the Mixture
In a large bowl, combine the mashed potatoes, grated Parmesan cheese, chopped chives, flour, beaten egg, salt, and black pepper. Mix until well combined.
- 3
Form the Puffs
Using your hands, form small balls or puffs from the potato mixture, about the size of a golf ball.
- 4
Fry the Potato Puffs
Heat oil in a deep pan over medium heat. Carefully add the potato puffs in batches and fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
- 5
Make the Chili Aioli
In a small bowl, mix mayonnaise, Sriracha sauce, and lemon juice until smooth. Adjust seasoning to taste.
- 6
Serve
Serve the hot potato puffs with the chili aioli on the side for dipping.
