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Peel and roughly dice the potatoes.
Add them to boiling water and cook for 12–15 minutes, or until completely soft.
Drain and let them steam-dry for about 5 minutes.
Mash the potatoes and add cornflour, parsley, salt and pepper. Mix well.
Shape the mixture into small balls. Keep them small so they cook properly in the centre.
Freeze the potato balls for 30–45 minutes.
Deep fry until golden, crispy and cooked through.
Drain and serve hot.