Halloween Potato Eyeballs
These spooky spuds are watching you! Treat yourself this Halloween with these bloody good Halloween eyeballs. Steamed Yukon gold potatoes are transformed into perfectly chewy, bite-sized potato balls, thanks to the addition of tapioca starch. Boiled until light and airy, then tossed in your favorite sauce, these delightful potato bites make a great snack or side dish.
Tasty Team
80% would make again
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Total Time
30 minutes
30 min
Prep Time
10 minutes
10 min
Cook Time
20 minutes
20 min
Ingredients
for 2 servings
- 5 Yukon Gold potatoes, washed, peeled and cut into 2-inch cubes
- ¼ cup tapioca starch
- 2 teaspoons kosher salt
- sauce of choice, for serving
Nutrition Info
- Calories 498
- Fat 0g
- Carbs 115g
- Fiber 9g
- Sugar 5g
- Protein 9g
Estimated values based on one serving size.
Preparation
- Place the cubed potatoes in a steamer basket over boiling water. Steam on high for about 15-20 minutes or until they are fork-tender.
- Once steamed, transfer the potatoes to a ricer and rice them until smooth into a large bowl.
- Add the tapioca starch and salt to the mashed potatoes. Mix well until the starch is fully incorporated and the mixture is smooth.
- Take small portions of the potato mixture, about 2 tablespoons each, and roll them into 2-inch balls. You should have about 30.
- Bring a large pot of water to a boil. Gently drop the potato balls into the boiling water. Cook until they float to the surface, about 3-5 minutes.
- Remove the boiled potato balls with a slotted spoon and immediately transfer them to a bowl of cold water to stop the cooking process. Let them sit for a minute, then drain well.
- Place the blanched potato balls in a mixing bowl and toss gently with your favorite sauce until evenly coated.
- Transfer the potato balls to a serving dish and serve them hot as a delicious snack or side dish.
- Enjoy!
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