Preparation

Step 1 out of 6

In a large pot of boiling water, cook Little potatoes until tender, about eight minutes. Mash until smooth.

Step 2 out of 6

Add in salt, sriracha sauce (one tablespoon for very mild spice, three tablespoons for extra spicy, or anywhere in between!), and garlic powder and stir until combined.

Step 3 out of 6

Roll potatoes into one-inch balls, place on a tray and refrigerate until chilled and firm (about 30 minutes in the fridge or 10 minutes in the freezer).

Step 4 out of 6

In one medium bowl, beat the eggs. In another medium bowl, combine bread crumbs and Parmesan cheese. Dip mashed potato balls in egg, then coat in bread crumb mixture, and set aside.

Step 5 out of 6

Heat one-inch of canola oil in a deep, medium-sized pan over medium heat until the end of a wooden spoon causes the oil to bubble.

Step 6 out of 6

Cook mashed potato balls in oil for 1 to 2 minutes per side, until golden brown. Remove with a slotted spoon, drain on paper towel and serve.