Begin by peeling and dicing the potatoes into chunks. Place them in a large pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat.

Cook the potatoes for about 15-20 minutes or until tender when pierced with a fork. Drain and let cool for a few minutes.

In a large mixing bowl, mash the potatoes using a potato masher or fork until smooth. Let them cool slightly before adding the other ingredients.

Stir in the grated parmesan cheese, minced garlic, chopped parsley, salt, pepper, and the egg. Mix until everything is well combined.

Use your hands to form small balls, about one inch in diameter. If the mixture is too sticky, lightly dust your hands with flour.

Place the breadcrumbs in a shallow dish. Roll each potato ball in the breadcrumbs until well-coated.

For frying, heat oil in a deep skillet or fryer over medium-high heat. Fry the potato balls in batches for about 3-4 minutes, turning occasionally until they are golden brown. Remove with a slotted spoon and place them on paper towels to drain excess oil.

For baking, preheat the oven to 400°F (200°C). Arrange the coated potato balls on a baking sheet lined with parchment paper. Spray lightly with cooking spray and bake for about 25-30 minutes, until golden brown and crispy.