Crispy Potato Balls with a Charred Chilli and Tomato Dip

Cooks In
Cooking Time 30


750g @scotty_brand Potatoes, in 1inch chunks
1 tbsp butter
2 tbsp cornflour
Dredge: 1 tbsp plain flour, 1 tbsp cornflour, seasonings of choice (I used salt,
pepper, garlic powder, mixed herbs and smoked paprika)
Dip (makes 200 ml):
1 large onion, sliced
4 garlic cloves, sliced
2 large tomatoes, quartered
8 red chillies
1 tbsp smoked paprika
1 tbsp tomato purée
2 tbsp apple cider vinegar
4 tbsp water
1 tbsp soy sauce
2 tbsp brown sugar


  1. Boil the potatoes until fork tender then drain and steam fry for a few minutes.

  2. Add the butter, cornflour, salt/ pepper and mash until super smooth. Separately mix the dredge ingredients.

  3. Spoon a bite sized amount of potatoes into your hand and roll into a ball. Toss in the dredge and set aside. Repeat until all the mash is used.

  4. Add to a preheated air fryer and toss generously in oil. Air fry at 210C for 15 minutes or until golden and crispy (shaking midway through). Alternatively, you can shallow fry.

  5. For the dip. Roast or air fry the tomato and chillies at 210C for 15 minutes or until charred. Meanwhile fry the onion until very caramelised (15 minutes) adding the garlic for the last few minutes.

  6. Add the tomato purée and smoked paprika. Fry for a few minutes until deeper in colour. Remove the stems from the chillies (and seeds of you want a milder sauce) and add to the pan along with the remaining ingredients.

  7. Bring to a simmer and cook for 10 minutes. Blend until smooth, adding extra water to reach your desired consistency.

  8. Then serve up and enjoy!

This recipe was created and photographed by @sophies_slice


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