These potato puffs are the perfect party appetizer and snack. They're easy, affordable, and so snack-worthy. Reminiscent of tater tots, knishes, and bourekas, serve them up with a subtly spiced ketchup or your condiment of choice.
Preheat the oven to 400 degrees F. Place potatoes in a large pot and just cover with water. Boil until mashable, about 10 to 15 minutes. Drain, mash, and add 2 tablespoons of olive oil, salt, pepper, and enough water to make it creamy. Set aside to cool.
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 a 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.
Place sesame seeds in a separate shallow bowl. Roll potato mixture into golf ball-sized balls and roll in the sesame seeds to coat. Place them on a lightly oiled baking sheet (or parchment paper) and bake for 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.
Notes
Allow the potatoes to fully cool after cooking before mixing and rolling. The potatoes will firm up as they cool and will hold their shape easier.
Using leftover mashed potatoes? You will need about two cups to equal the four medium russet potatoes.
Need these gluten-free? Swap the all-purpose flour for a gluten-free alternative.