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Sesame Potato Puffs
5 from 129 votes

Sesame Potato Puffs

Sesame Potato Puffs are golden, crispy balls made from mashed russet potatoes combined with herbs, spices, and flours, then coated with a generous layer of toasted sesame seeds. Baking yields a crunchy exterior and moist, flavorful interior. These puffs make a satisfying snack or appetizer with a distinctive sesame crunch and warm seasoning.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 8 servings
Calories: 373 kcal
Course: Breakfast, Lunch, Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 373

% 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.