Crispy on the outside, soft inside, packed with Parmigiano and parsley, these potato balls hit all the right notes. Fried in avocado oil and served with a lemon-herb aioli made from avocado oil mayo, they are an easy party snack.
Place the potatoes in a medium pot of salted water. Bring to a boil and cook for 20-25 minutes, until fork-tender.
Drain well, then return the potatoes to the warm pot over very low heat for 1-2 minutes, shaking occasionally, to cook off excess moisture.
Mash the potatoes while still warm until smooth. Let cool completely, then stir in the cornstarch, salt, pepper, Parmigiano, Swiss cheese, and parsley until combined. Cover and chill for 30-60 minutes.
Heat 3-4 cups avocado oil in a saucepan to 350°F. Dust your hands lightly with starch, then shape the mixture into 1½-inch balls. Test-fry one ball, if it falls apart, mix in 1-2 tbsp more starch until the mixture holds.
Fry in batches, 3-4 minutes, until golden brown. Transfer to a wire rack set over a baking sheet to drain. Cool for 5 minutes.
For the aioli: stir together mayo, lemon zest, lemon juice, parsley, salt, and pepper. Adjust to taste.
Sprinkle potato balls with Parmigiano, parsley, and flaky salt. Serve warm with aioli for dipping.
