Sesame Potato Puffs
User Reviews
5
Sesame Potato Puffs
Description
This recipe starts by boiling unpeeled medium russet potatoes until soft, mashing them with olive oil, seasoning, and water to a creamy consistency. Onions and garlic are sautéed until soft and incorporated into the potato mixture. Potato starch, all-purpose flour, nutritional yeast, baking powder, oregano, paprika, cayenne, and fresh parsley are added to form a moist dough that can be shaped into balls.
The potato balls are rolled in sesame seeds, placed on a tray, and baked until crisp and golden on all sides, flipping halfway through to ensure even browning. The result is a tender inside with a flavorful herb and spice profile and a distinctive toasted sesame seed crust, providing texture contrast.
These puffs are ideal for serving warm as finger food alongside dips or condiments. The recipe suggests allowing the potato mixture to cool thoroughly before forming to help maintain shape during baking. Gluten-free variations can be made by substituting the all-purpose flour.
Leftover mashed potatoes can be used as the base, requiring about two cups. Baking ensures the puffs develop a crispy exterior without frying, making them a practical preparation method.
Ingredients
- 4 russet potato unpeeled and chopped, medium
- 3 tablespoons olive oil divided
- salt to taste
- black pepper to taste
- 1 cup onion finely chopped, yellow
- 3 cloves garlic finely chopped
- ½ cup potato starch
- ½ cup all-purpose flour more as needed
- ¼ cup nutritional yeast
- ¾ teaspoon baking powder
- 1 teaspoon oregano
- 1 teaspoon paprika
- ⅛ teaspoon cayenne pepper
- ¼ cup parsley finely chopped, fresh
- 1 ½ cups sesame seeds or as needed
Instructions
- Preheat the oven to 400 degrees F. Place potatoes in a large pot and just cover with water. Boil until mashable, about 10 to 15 minutes. Drain, mash, and add 2 tablespoons of olive oil, salt, pepper, and enough water to make it creamy. Set aside to cool.
- Saute onion and garlic in 1 Tbsp olive oil on medium heat for 5 minutes and add to potato mixture. Mix in remaining ingredients, except sesame seeds.
- Stir until a dough-like consistency is reached, adding more flour as needed. It will be moist, but you should be able to form it into little balls. It's even easier if the potato mixture is cool.
- Place sesame seeds in a separate shallow bowl. Roll potato mixture into golf ball-sized balls and roll in the sesame seeds to coat. Place them on a lightly oiled baking sheet (or parchment paper) and bake for 15 minutes, then flip over and bake for another 15. They should be golden brown and crispy. Let cool slightly before serving with condiments of choice.
Notes
- Ensure potatoes are fully cooled before mixing and shaping; cooling firms the mixture and prevents falling apart.
- About two cups of leftover mashed potatoes can substitute for the boiled russet potatoes.
- For a gluten-free option, replace all-purpose flour with a gluten-free flour alternative.
- Serve the puffs hot alongside your favorite dipping sauces for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 61mg | 3% |
| Potassium | 765mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 11mg | 12% |
| Calcium | 332mg | 33% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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