Add the russet potatoes to a deep saucepan filled with hot water and the tablespoon of salt. Bring to a boil, then simmer until potatoes are fork tender, about 20-30 minutes. Remove the potatoes from the water, cool to touch. The potato skin should easily peel off.

Mash the peeled potatoes in a bowl with a fork.

Add 1/2 cup flour, grated parmesan, and chopped sage. Season with salt and black pepper to taste. Mix until all ingredients are well combined.

Using 1-2 tablespoon mashed potato per serving, roll into tight balls. Place on a large baking pan or plate. Repeat with remaining potato mixture. Roll the potato balls in the remaining 1/4 cup flour, dusting off any excess.

Bring a deep pot filled with 2-3" frying oil to 375F, or until oil is glistening.

Working in small batches, fry the potato balls for 1-2 minutes, until deeply golden on all sides. Remove with a slotted spoon to place on a paper towel lined wire rack or plate.

Garnish with extra freshly grated parmesan to enjoy warm with the chipotle pumpkin aioli!

Combine all ingredients in a bowl and mix until well-incorporated. If desire, blend in a food processor so that the chipotles are smooth. Season with salt and black pepper to taste.