Cheesy Roasted Garlic Potato Balls

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   1.

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   Preheat oven to 400 degrees.

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   2.

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   Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlicyou want to roast it in the skin.

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   Place clove on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt.

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   Bring up all sides of the aluminum foil and twist together to close.

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   Cook for 60 minutes or until garlic cloves are soft and golden in color.

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   Allow to cool.

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   3.

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    Place mashed potatoes in a bowl.

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    Once garlic has cooled, use a fork to remove cloves.

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    Add roasted garlic cloves to mashed potatoes.

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    Stir in Gruyere cheese.

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    4.

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    Using about a tablespoon of the mixture, roll into balls.

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    5.

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    In one bowl, beat the eggs.

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    In another bowl, combine equal parts plain bread crumbs and panko bread crumbs.

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    6.

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    Dip each ball into egg, then coat in bread crumbs.

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    Then dip in egg and bread crumbs again to double coat.

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    Repeat with remaining potato balls.

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    7.

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    Heat 2 inches of oil in a large pan or pot.

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    Once oil starts to shimmer, sprinkle in a few bread crumbs.

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    If it sizzles, the oil is ready.

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    Fry potato balls in batches until golden brown, about 3-4 minutes.

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    8.

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    Using a slotted spoon, transfer to a paper-towel-lined plate.

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    Sprinkle with kosher salt, allow to cool for a couple of minutes.

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    9.

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    Serve.

* Per serving · 4 servings · Values may vary.