Directions

• Preheat oven to 400 degrees.
• Roast potatoes until they reach internal temperature of 155 degrees.
• Allow them to cool to room temperatures and then refrigerate overnight.
• The next day, peel them and then grate with a box grater. Season lightly with salt.
• Use an ice cream scoop to form little balls.
• Put the balls on a baking sheet and freeze overnight.
• Heat a few inches of the canola oil in a deep, big pot to 350 degrees.
• Using a big slotted spoon, gently lower the balls straight from the freezer into the hot oil.
• Let them fry for a few minutes until they are golden brown.
• Carefully remove and place on paper towels to drain excess oil.
• Season with salt.