Sicilian polpette di patate (potato balls)

Serves Icon
Time 01 Hour 20 Minutes
  • 1 kg desiree potatoes, whole
  • 70g dried breadcrumbs
  • 60g Parmigiano Reggiano or Pecorino, finely grated
  • 2 eggs
  • 1 bunch parsley, finely chopped
  • Flour for dusting of polpette (potato balls)
  • Sesame oil for frying
  • Sea salt, freshly ground black pepper

How to Make It
Step 1

Place potatoes (whole) in a large saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and cook until very tender when pierced with a fork (40-60 minutes depending on the size of the potatoes), then drain. Cut the cooked potatoes in half, then place one half at a time into a potato ricer with the cut side down. Mash the potatoes into a heatproof bowl until smooth (we recommend mashing the potatoes twice), removing the skins each time you place potato halves into the potato ricer. Set aside to cool.

Step 2

Season with salt and pepper to taste. Add the Parmigiano Reggiano/Pecorino and stir with a wooden spoon. Add the egg and stir until combined. Add the breadcrumbs and parsley, then stir until combined.

Step 3

Cover the bowl with cling film and leave to rest in the fridge for 20 minutes. This allows the breadcrumbs to absorb any liquids from the potato mixture.

Step 4

Remove the potato mixture from the fridge. Sprinkle a shallow tray lightly with flour. Roll a tablespoonful of the potato mixture into a ball. Then gently flatten the polpetta (potato ball) so that it is slightly oval in shape. Repeat with the remaining polpette and give a light dusting of flour over the top.

Step 5

Heat enough sesame oil to cover the base of a large non-stick frying pan. Cook the polpette over medium heat in batches, turning occasionally, for 2 minutes on each side or until golden and cooked through. Add extra sesame oil when the oil has been absorbed from the pan. Transfer cooked polpette di patate to a plate lined with paper towel. Serve immediately – buon appetito.


amazing recipe and easy to follow instructions, very delicious!


1 kg desiree potatoes, whole|70g dried breadcrumbs|60g Parmigiano Reggiano or Pecorino, finely grated|2 eggs|1 bunch parsley, finely chopped|Flour for dusting of polpette (potato balls)|Sesame oil for frying|Sea salt, freshly ground black pepper

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