Potato Balls

Chef Joey Allette from Team Building with Taste shares one of his favorite dishes with us to celebrate being Irish. He'll demo it and other dishes at the 36th Annual North Texas Irish Festival at Fair Park on March 3rd and 4th.

Here's the recipe if you'd like to try it. 


Joey McGhee’s Cheesy, Bacony, Roasted Garlic Potato Balls


1 bulb garlic
1 tablespoon butter
1 teaspoon lemon juice
kosher salt
½ pound crumbled cooked bacon
2 cups leftover stiff mashed potatoes, at room temperature
2 cups freshly shredded Irish cheese (I use Guinness Cheddar)
3 eggs
1 cup plain bread crumbs
1 cup panko bread crumbs
1 teaspoon granulated garlic
oil for frying


Preheat oven to 400 degrees.

Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place clove on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 60 minutes or until garlic cloves are soft and golden in color. Allow to cool.  Place mashed potatoes in a bowl. Once garlic has cooled use a fork to remove cloves. Add roasted garlic cloves to mashed potatoes. Stir in cheese and cooked bacon.  Using about a tablespoon of the mixture. Roll into balls.  In one bowl beat the eggs. In another bowl combine equal parts plain bread crumbs and panko bread crumbs.  Dip each ball into egg, then coat in bread crumbs. Then dip in egg and bread crumbs again to double coat. Repeat with remaining potato balls.  Heat 2 inches of oil in a large pan or pot. Once oil starts to shimmer sprinkle in a few bread crumbs, if it sizzles the oil is ready. Fry potato balls in batches until golden brown, about 3-4 minutes.  Using a slotted spoon transfer to a paper towel lined plate. Sprinkle with salt, allow to cool for a couple of minutes.

Serve with aioli or cheese sauce.