Crispy Garlic Chili Potato Balls with Creamy Chili Dip

Potato Balls

• 900 g boiled potatoes, peeled and well drained
• 30 g unsalted butter
• 1 tsp Italian herbs
• ½ tsp white pepper powder
• ½ tsp freshly ground black pepper
• 1½ tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp chili flakes
• 1⅛ tsp salt

• ¼ cup fresh parsley, finely chopped
• 60 g Parmesan, finely grated
• 75 g yellow Cheddar, finely grated
• 38 g cornstarch
• 30 g unsalted butter
• 2 small garlic cloves, finely minced

Crispy Coating

• 100 g (¾ cup + 1 tbsp) flour
• 3 large eggs, beaten
• 150 g (3 cups) Panko breadcrumbs
• 60 g (¾ cup) Parmesan, finely grated
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ¼ tsp salt
• ½ tsp Italian herbs

Creamy Chili Dip

• 180 g (¾ cup) Greek yogurt
• 45 g (3 tbsp) mayonnaise
• 40 g Sriracha hot sauce
• 2 small garlic cloves, finely grated
• ⅓ tsp parsley
• ⅓ tsp chili flakes
• Salt to taste
• Freshly ground black pepper to taste
• 2 tsp fresh lemon juice

Garnish

• Freshly grated Parmesan
• Chili flakes