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

Tips for success

For the best cheese pull, use fresh mozzarella and cut it into cubes that are slightly smaller than the potato ball. This ensures the cheese melts fully without bursting through the potato layer.

If using low-moisture mozzarella, it will melt more slowly but still produce a good stretch. Keep the balls in the refrigerator for 15 minutes before frying to help them hold their shape and reduce the risk of leakage.

To keep the oil at a consistent temperature, fry in small batches and allow the oil to return to 350°F between batches. Use a slotted spoon to gently turn the balls for even browning.

After frying, drain on a wire rack instead of paper towels to keep the bottoms crisp. Toss in the garlic butter and parmesan while the balls are still hot, so the coating adheres well.

Variations

• Spicy Chipotle: Add 1 teaspoon of chipotle powder or a minced chipotle pepper in adobo sauce to the potato mixture. For extra heat, serve with a spicy sriracha mayo dipping sauce.
• Bacon Cheddar: Stir 1/2 cup of cooked, crumbled bacon and 1/2 cup of shredded cheddar cheese into the potato mixture. Use cheddar cubes instead of mozzarella for a sharper flavor.
• Herb and Chive: Replace the parsley with 2 tablespoons of chopped fresh chives and add 1 teaspoon of dried oregano to the potato mixture. Toss the finished balls in garlic butter and a mix of parmesan and chives.
• Jalapeño Popper: Add 2 tablespoons of finely chopped pickled jalapeños to the potato mixture. Use pepper jack cheese instead of mozzarella for a spicy, creamy center.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Reheat in a 375°F oven for 5-7 minutes to crisp up.

Freezer

Freeze uncooked balls on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry frozen for 5-6 minutes.

Reheat

Reheat cooked balls in a 375°F oven for 5-7 minutes, or air fry at 375°F for 3-4 minutes. Avoid microwaving.

Store leftover potato cheese balls in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 5-7 minutes to restore crispness. They can also be reheated in an air fryer at 375°F for 3-4 minutes. Avoid microwaving, as it makes the exterior soggy.

You can prepare the potato balls up to a day in advance and keep them covered in the refrigerator. Fry them just before serving for the best texture.

If you want to freeze them, place the uncooked balls on a baking sheet and freeze until solid, then transfer to a freezer bag. Fry frozen balls directly in 350°F oil for 5-6 minutes, adjusting the time as needed.

Serving ideas

Serve these potato cheese balls hot, straight from the fryer, with the garlic butter and parmesan coating. They are perfect as an appetizer with a dipping sauce like marinara, ranch, or a simple garlic aioli.

Arrange them on a platter and garnish with extra chopped parsley for a pop of color. The contrast between the crispy exterior and the molten cheese is best enjoyed immediately.

For a game-day spread, pair these with other finger foods like wings, sliders, or vegetable sticks. They also make a fun side dish for burgers or grilled meats. If you have leftovers, reheat them in the oven to bring back some crunch, but they are truly at their peak right after frying. Consider making a double batch because they disappear quickly.

Frequently asked questions

Recipe card

Crispy Garlic Parmesan Potato Cheese Balls

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

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

Instructions

1. Place the 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, with no lumps. Let cool slightly for 5 minutes.
2. Add the cornstarch, garlic powder, salt, black pepper, and chopped parsley to the mashed potatoes. Stir with a spatula until everything is evenly incorporated and the mixture forms a soft, slightly sticky dough. Do not overwork.
3. Scoop about 2 tablespoons of the potato mixture and flatten it into a disk in your palm. Place a cube of mozzarella in the center and wrap the potato around it, sealing 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, leaving at least 2 inches of headspace. Heat over medium-high until the oil reaches 350°F (175°C) on a deep-fry thermometer. Adjust the heat to maintain the temperature.
5. Carefully drop a few potato balls into the hot oil, without crowding. Fry for 4 minutes, turning occasionally with a slotted spoon, until deep golden brown and crisp all over. Transfer to a paper towel-lined plate to drain. Repeat with the remaining balls.
6. In a large bowl, combine the melted butter and freshly grated parmesan. Add the hot fried potato balls and toss gently until each one is coated in the garlicky, cheesy mixture. Serve immediately while the cheese is still molten.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

14 g

Carbohydrates

38 g

Fat

24 g

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