Sesame Potato Puffs

  • Yield : 25
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

These potato puffs are the perfect party appetizer, they’re easy, affordable, and so snack-worthy. We give them a nice crunch by rolling them in sesame seeds, which give an excellent nutritional boost. Full of healthy fats, calcium and protein the seeds add much more then flavor. You can make these with sweet potato as well and they would be delicious. Bake in the oven until golden brown on the outside and chewy inside. Reminiscent of tater tots, knishes, and bourekas,  they make a wonderful weeknight snack as well. Serve with condiment of choice, subtly spiced ketchup works beautifully. Naturally vegan and gluten-free these work for just about everyone. Enjoy!


  • 4 medium Russet potatoes, unpeeled and chopped
  • 1 cup yellow onion, finely chopped
  • 3 cloves garlic, finely chopped (or more to taste)
  • 3 Tbsp olive oil
  • 1/2 cup potato starch
  • 1/2 cup chickpea flour (or all purpose flour), more as needed
  • 1/4 cup nutritional yeast
  • 3/4 tsp baking powder
  • 1 1/2 tsp salt (or more to taste)
  • 1 tsp oregano
  • 1 tsp paprika
  • 1/8 tsp cayenne pepper
  • 1/4 cup fresh parsley, finely chopped
  • 1 1/2 cup sesame seeds, or as needed


Step 1

Preheat oven to 400 degrees. Place potatoes in a large pot and just cover with water. Boil until mashable, 10-15 minutes. Drain, mash, and add 2 Tbsp olive oil, salt, pepper, and enough water to make creamy. Set aside to cool.

Step 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. Stir until 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.

Step 3

Place sesame seeds in separate shallow bowl. Roll potato mixture into golf ball sized balls and roll in the sesame to coat. Place them on a lightly oiled baking sheet (or parchment paper) and bake 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.


Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone.

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