Why You’ll Love Cheesy Garlic Parmesan Potato Balls Recipe
These potato balls deliver the perfect balance of textures and flavors. The roasted garlic adds depth and richness, while the parmesan enhances the savory profile. The crispy breadcrumb coating contrasts beautifully with the soft, cheesy center. They’re easy to prepare ahead of time, freezer-friendly, and versatile enough to customize with your favorite herbs and cheeses. Whether served as an appetizer, side dish, or snack, they’re guaranteed to disappear quickly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the roasted garlic mashed potatoes
1 large head garlic
1 tablespoon olive oil
2 pounds russet potatoes, peeled and chopped
1/4 cup all-purpose flour
1/2 cup grated parmesan cheese
2 tablespoons fresh parsley, finely chopped
1 teaspoon onion powder
Salt to taste
For coating and filling
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt to taste
4 ounces mozzarella cheese, cut into small cubes
For frying and garnish
Vegetable or avocado oil for frying
Extra grated parmesan for garnish
Fresh parsley, chopped
Directions
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Preheat the oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden. Let cool.
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Boil the chopped potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let them cool slightly.
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Mash the potatoes until smooth. Squeeze the roasted garlic cloves into the mash and mix well. Stir in flour, parmesan, parsley, onion powder, and salt. Mix until fully combined.
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Scoop about 2 tablespoons of the mixture and flatten slightly in your hand. Place a cube of mozzarella in the center and shape into a ball, sealing the cheese inside. Repeat with remaining mixture.
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Set up a breading station with three bowls: flour in one, beaten eggs in another, and breadcrumbs mixed with parmesan, garlic powder, onion powder, and salt in the third.
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Coat each ball in flour, dip into egg, then roll in breadcrumbs. For extra crispiness, repeat the egg and breadcrumb coating.
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Place the coated balls on a tray and freeze for 1–2 hours to firm up.
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Heat oil in a deep pan to 350°F (175°C). Fry the potato balls in batches for 3–4 minutes, or until golden brown and crispy.
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Remove with a slotted spoon and drain on paper towels. Garnish with parmesan and fresh parsley before serving.
Servings and timing
Servings: Approximately 10–12 potato balls
Prep time: 30 minutes
Cook time: 20 minutes
Chill time: 1–2 hours
Total time: About 2 hours
Variations
Cheddar Twist: Substitute mozzarella with sharp cheddar for a stronger flavor.
Spicy Kick: Add finely chopped jalapeños or a pinch of cayenne pepper to the potato mixture.
Herb Upgrade: Mix in fresh chives, basil, or oregano for extra aroma.
Baked Version: Brush lightly with oil and bake at 425°F (220°C) for 20–25 minutes, flipping halfway through.
Air Fryer Method: Cook at 375°F (190°C) for 10–12 minutes until crispy and golden.
Storage/Reheating
Store leftover potato balls in an airtight container in the refrigerator for up to 4 days.
To reheat, place them in a preheated oven at 375°F (190°C) for 10–15 minutes until heated through and crispy again. Avoid microwaving, as it may soften the coating.
To freeze, arrange uncooked coated balls on a tray and freeze until solid. Transfer to a freezer-safe bag and store for up to 2 months. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.
FAQs
Can I use leftover mashed potatoes?
Yes, but make sure they are not overly creamy or loose. If needed, mix in a little flour to help firm up the texture.
What type of potatoes work best?
Russet potatoes are ideal because they create a fluffy and sturdy mash that holds its shape well.
How do I prevent the cheese from leaking out?
Make sure the mozzarella is fully sealed inside the potato mixture and freeze the balls before frying.
Can I bake instead of fry?
Yes, baking is a great alternative. Brush them lightly with oil and bake at high heat until golden and crisp.
Can I make them ahead of time?
Absolutely. Shape and coat the balls, then refrigerate or freeze until ready to cook.
What oil is best for frying?
Use a neutral oil with a high smoke point such as vegetable or avocado oil.
Can I use different cheeses?
Yes, you can experiment with cheddar, gouda, pepper jack, or even a blend of cheeses.
Why are my potato balls falling apart?
The mixture may be too wet. Add a little more flour and ensure they are chilled before frying.
Can I air fry these?
Yes, air fry at 375°F (190°C) for about 10–12 minutes, turning halfway through for even crispiness.
What sauces pair well with these?
They pair beautifully with marinara sauce, ranch dressing, garlic aioli, or a spicy sriracha mayo.
Conclusion
Cheesy Garlic Parmesan Potato Balls are the perfect bite-sized indulgence. With their crispy exterior, creamy garlic-infused center, and gooey cheese filling, they’re guaranteed to impress. Easy to customize and make ahead, this recipe is a must-try for anyone who loves comforting, savory snacks.
Cheesy Garlic Parmesan Potato Balls
Crispy on the outside and soft on the inside, these Cheesy Garlic Parmesan Potato Balls are packed with creamy mashed potatoes, garlic, herbs, and gooey cheese, then coated in breadcrumbs and fried to golden perfection. A perfect appetizer or party snack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 20 potato balls (4 servings)
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups mashed potatoes (about 4 medium potatoes)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 2 large eggs (divided)
- 1 cup all-purpose flour
- 1 1/2 cups breadcrumbs
- Vegetable oil for frying
Instructions
- In a large bowl, combine mashed potatoes, mozzarella cheese, Parmesan cheese, garlic, parsley, salt, pepper, Italian seasoning, and one egg. Mix until well combined.
- Scoop about 1 to 2 tablespoons of the mixture and roll into balls. Place on a baking sheet.
- Set up a dredging station with flour in one bowl, the remaining beaten egg in another, and breadcrumbs in a third.
- Roll each potato ball in flour, dip into the beaten egg, then coat evenly with breadcrumbs.
- Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry the potato balls in batches for 2–3 minutes or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels. Serve warm.
Notes
- Make sure mashed potatoes are firm and not overly creamy for best shaping results.
- You can freeze the coated potato balls for 20–30 minutes before frying to help them hold their shape.
- Substitute cheddar cheese for a sharper flavor if desired.
- Serve with marinara sauce, ranch dressing, or garlic aioli for dipping.
Nutrition
- Serving Size: 5 potato balls
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 65mg
