CHICKEN BALLS WITH PARMESAN POTATO WEDGES

• The chicken balls:
• 1.5 lbs. ground chicken
• 1/2 teaspoon salt
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1 egg
• 1/2 tablespoon rosemary, chopped
• 3/4 cup dried bread crumbs
• The potato wedges:
• 6-8 medium Potatoes
• 2 tablespoons oil
• 1 teaspoon garlic salt
• 1 teaspoon garlic powder
• 2 teaspoons onion powder
• 2 teaspoons chili powder
• Parmesan cheese enough to cover the potatoes

Preparing the Chicken Balls:

In a large bowl combine ground chicken, 1/2 teaspoon salt, parsley, 1/2 teaspoon paprika, garlic, bread crumbs, egg and 1/4 cup water. Mix and shape into meatballs (size according to your preference).
Heat the oil in a deep-fryer to 375ºF.

Carefully dip the chicken pieces in hot oil and fry for 3-4 minutes or until golden brown. Remove to a paper towel.

Preparing the potato wedges:

Clean the potatoes under cold water and dry.
Cut the potatoes into wedges. You can cut them in very thin slices in case you want them crispier. In a large mixing bowl, toss potatoes in oil.
In a small bowl, mix the garlic salt, garlic powder, onion powder and chili powder; pour over potatoes and mix to coat.
Cover an oven sheet with aluminum foil and Spread the potato slices over it. Scatter with parmesan cheese.
Preheat the oven to 350º F, put the sheet in the oven and bake for 15 minutes or until golden brown. Remove to a plate.
Add the chicken balls and dress with parsley.