Step 1

In a large bowl, mash the potatoes until completely smooth. Add the kosher salt, black pepper, and potato starch and mix until well-combined.

Step 2

Roll the potato mixture into ½-inch-wide balls.

Step 3

Fill a medium pot halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).

Step 4

Working a few at a time, fry the potato balls in the hot oil until golden brown and crispy, about 4 minutes, stirring to prevent the balls from sticking together. Transfer to a paper towel-lined plate to drain and sprinkle with flaky salt and dried parsley.

Step 5

Serve immediately. Leftovers will keep in an airtight container in the refrigerator for up to 1 day. To reheat, air fry at 350°F (180°C) for 3–5 minutes, until warmed through.

Step 6

Enjoy!