Crispy Garlic Parmesan Potato Cheese Balls Tips, FAQ & printable recipe

Tips for success

For an extra-crispy crust, you can double-coat the balls: after shaping, roll them lightly in a little cornstarch before frying. This creates a thin, starchy layer that crisps up beautifully.

Just be sure to shake off any excess so it doesn't burn in the oil. Also, let the potato mixture cool slightly before shaping; it will be easier to handle and less likely to stick.

To keep the cheese from leaking, make sure the potato layer is thick enough around the cheese, about 1/4 inch on all sides. Press the seams firmly to seal.

If you have time, chill the formed balls in the refrigerator for 15 minutes before frying; this helps them hold their shape and prevents the cheese from melting too quickly. This also allows you to fry them in batches without the first batch getting cold.

Variations

• Spicy Jalapeño: Add 1 finely minced jalapeño and a pinch of cayenne to the potato mixture. Use pepper jack cheese instead of mozzarella for a kick of heat.
• Herb and Chive: Replace the parsley with 2 tablespoons of chopped fresh chives and add 1 teaspoon of dried oregano to the potato mixture. Use a mix of mozzarella and cheddar for a different melt.
• Bacon and Cheddar: Fold 1/2 cup of cooked, crumbled bacon and 1/2 cup of shredded sharp cheddar into the mashed potatoes. Use cheddar cubes for the center instead of mozzarella.
• Truffle Parmesan: Add 1 teaspoon of truffle oil to the melted butter before tossing the fried balls. Use a high-quality parmesan and finish with a pinch of flaky sea salt.

Storage and make-ahead

Fridge

Store leftover potato balls in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or oven to restore crispness.

Freezer

Freeze unbreaded potato balls on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding 1-2 minutes to the cooking time.

Reheat

Reheat refrigerated potato balls in an air fryer at 375°F (190°C) for 5-7 minutes, or in a 375°F (190°C) oven for 8-10 minutes, until hot and crisp again.

Leftover potato cheese balls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in an air fryer or oven at 375°F (190°C) for 5-7 minutes to restore crispness. They are best eaten fresh, but they can be made ahead and reheated.

You can assemble the potato balls up to a day ahead and keep them in the refrigerator, covered, until ready to fry. Let them sit at room temperature for 15 minutes before frying to ensure even cooking.

You can also freeze the unbreaded balls on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding 1-2 minutes to the cooking time.

Serving ideas

Serve the potato cheese balls hot, straight from the fryer, with a sprinkle of extra parmesan and a little chopped parsley for color. They are perfect as a party appetizer, alongside a dipping sauce like marinara or a garlic aioli. The contrast of the crispy exterior and the molten cheese makes them irresistible.

For a game-day spread, arrange the balls on a platter with toothpicks and a side of warm marinara sauce. They also work well as a side dish with a crisp green salad or roasted vegetables.

Because they are best enjoyed immediately, plan to fry them just before serving. The cheese will stay stretchy for a few minutes, but they are at their peak right out of the oil.

Frequently asked questions

Recipe card

Crispy Garlic Parmesan Potato Cheese Balls

Prep 25 minCook 15 minTotal 40 minServes 4

Ingredients

• 4 large Yukon Gold potatoes, peeled and quartered
• 4 tbsp cornstarch
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• 8 oz mozzarella cheese, cut into 1/2-inch cubes
• 4 cups vegetable oil, for frying
• 3 tbsp unsalted butter, melted
• 1/2 cup freshly grated parmesan cheese

Instructions

1. Place the quartered potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15 minutes. Drain well and return to the pot. Mash until completely smooth, then let cool for 5 minutes.
2. Add the cornstarch, garlic powder, salt, black pepper, and chopped parsley to the mashed potatoes. Stir until everything is evenly distributed and the mixture forms a soft, cohesive dough. It should be firm enough to shape without sticking to your hands.
3. Scoop about 2 tablespoons of the potato mixture and flatten it in your palm. Place a cube of mozzarella in the center, then wrap the potato around it, pressing to seal completely. Roll gently between your hands to form a smooth ball. Repeat with the remaining mixture and cheese.
4. Pour the vegetable oil into a deep skillet or Dutch oven to a depth of 2 inches. Heat over medium-high until a deep-fry thermometer registers 350°F (175°C). Adjust the heat to maintain that temperature throughout frying.
5. Carefully lower a few potato balls into the hot oil, without crowding the pan. Fry for 4 minutes, turning occasionally, until deep golden brown and crisp all over. Transfer to a paper-towel-lined plate to drain.
6. In a large bowl, combine the melted butter and grated parmesan. Add the hot fried potato balls and toss gently until each one is coated in the garlic butter and covered with parmesan. Serve immediately while the cheese is still stretchy.

Contains: milk, gluten

Estimated nutrition per serving

Calories

380

Protein

12 g

Carbohydrates

35 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.