Chickeny Potato Balls
Delightful fusion of crispy and soft textures, these Chickeny Potato Balls are perfect as an appetizer, snack, or side dish. Made easily with just a few ingredients, they are sure to impress.
Ingredients
Main Ingredients
- 1 kg peeled white potatoes
- 60 g butter Melted
- 1 pot chicken stock jelly
- 1 tablespoon finely chopped fresh parsley For garnish
- to taste Salt
Instructions
Preparation
- Scoop the peeled potatoes into small round balls using a melon baller. Place them in a bowl of water as you work to keep them from discoloring.
- Bring a large saucepan of salted water to a boil. Drain the potato balls, add them to the boiling water, and blanch for about 4 minutes. Drain well and leave them in a colander for a few minutes.
Cooking
- Melt the butter in a large non-stick sauté pan over medium-high heat. Add the potato balls, cover, and cook for 5 minutes, shaking the pan occasionally.
- Remove the lid and continue cooking for another 5 minutes until the potatoes are crisp and golden brown.
- Remove any extra butter, add the chicken stock jelly to the pan, and let it melt. Stir everything together, cook briefly until the potatoes are dry and crisp, season with salt, and finish with chopped parsley before serving.
Notes
These potato balls can be served hot with various dips for added flavor. They can also be prepped ahead of time and stored in the refrigerator or freezer for convenience.