Styling and Photography by Sina Mizrahi

Warm, crispy fried potatoes will always be a hit with children and adults alike! Here’s a dish no one will be able to turn down.

YIELDS APPROXIMATELY 60 BITES

• 2 large russet potatoes, peeled and cubed
• pinch kosher salt
• 1 egg
• 3 Tbsp oil, plus more for frying
• ¼ cup Goldbaum’s Almond Milk
• ¼ cup potato starch
• 1 tsp onion powder
• 1 tsp kosher salt, plus more for serving
• ¼ tsp black pepper

Place potato cubes in a medium pot. Cover with water and season with a pinch of salt. Bring to a boil over medium-high heat. Cook for 20 minutes, until fork-tender.

Drain potatoes and return to pot. Mash until smooth. Add egg, oil, almond milk, potato starch, onion powder, salt, and pepper.

With a small scoop, form potato mixture into 1-inch (2.5-cm) balls. Dust your hands with potato starch to roll the mixture into perfectly round balls.

Heat 2 inches (5 cm) of oil in a small pot over medium-high heat. Place a few balls in the oil (be careful not to crowd the pot) and fry until they’re golden brown on all sides (about 2–3 minutes per side). Remove with a slotted spoon and drain on paper towels. Continue until all the balls are fried. Season with salt before serving.

Note: These are great served with ketchup, garlic mayo, or any dressing of your choice. They’re also delicious solo!

(Originally featured in Family Table, Issue 788)