Give leftover potatoes a new life with crispy bites

Potatoes often take the lead on our plates, leaving grains and rice behind. No wonder, since they pair wonderfully with many meats and vegetarian patties. My kids joke that potatoes are a bit like chameleons because you can conjure up many different treats from them. Among the family favorites are crispy breadcrumb-coated bites.

Do you have cooked potatoes in the fridge sitting for a while? Instead of tossing them out or reheating them yet again for dinner, make delicious and nutritious potato balls! This is a great way to give leftovers a second life and create a tasty snack or side dish for dinner.

Making potato balls takes a little time and doesn't require complicated or expensive ingredients. Everyone enjoys them whenever I make them at home, and the bowl quickly empties.

Ingredients:

                          
• 2.2 lbs of cooked potatoes
• 2 eggs
• 2 tablespoons potato starch
• 1 cup wheat flour
• Breadcrumbs
• Salt and pepper
• Oil for frying

Instructions:

1. Pass the cooked potatoes through a ricer or mash them thoroughly with a potato masher. The mixture should be smooth and lump-free.
2. Add the beaten eggs, potato starch, and wheat flour to the potatoes—season with salt and pepper. You can also add other spices like sweet and hot paprika, granulated garlic, or oregano.
3. Mix all the ingredients thoroughly until you have a smooth and elastic dough. It should be pretty thick, similar to the dough for gnocchi.
4. Form small balls from the dough, about the size of a walnut.
5. Roll them in breadcrumbs and drop them into hot, deep oil.
6. Fry them until golden brown.

After frying, place them on a paper towel to remove excess oil. You can serve them individually, with a dip, or as a side dish instead of potatoes. Enjoy!

Besides balls, cooked potatoes can be turned into a variety of dishes. They are perfect for making potato pancakes without grating or the classic dumplings our mothers and grandmothers made.

Cooked potatoes can also be transformed into a quick casserole. Slice the potatoes thickly and layer them alternately with vegetables in an oven-safe dish, add cheese, mushrooms, bacon, and onions, and bake for about 30 minutes. This delicious and hearty dish works well for both lunch and dinner.