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

Tips for success

For the best cheese pull, use low-moisture mozzarella and cut it into cubes rather than shreds. Cubes melt more slowly and evenly, creating a gooey center without leaking out.

Also, make sure the potato mixture completely seals the cheese; any gap will cause the cheese to escape during frying.

Keep the oil at a steady 350°F (175°C) by using a thermometer and frying in small batches. If the oil gets too hot, the exterior will brown too quickly and the cheese won't melt.

If it's too cool, the balls will absorb oil and become heavy. Let the oil reheat between batches.

Variations

• Spicy Jalapeño: Add 2 tablespoons finely chopped pickled jalapeños to the potato mixture. For extra heat, place a small slice of fresh jalapeño on top of the cheese cube before sealing.
• Bacon Cheddar: Replace the mozzarella with sharp cheddar cubes and add 1/4 cup cooked, crumbled bacon to the potato mixture. Omit the parsley and use chives instead.
• Herb and Chive: Mix 1 tablespoon each of chopped fresh chives, dill, and parsley into the potato mixture. Use a mild cheese like Monterey Jack for a creamy, herbaceous bite.
• Parmesan Crusted: After forming the balls, roll them in an extra layer of grated Parmesan mixed with a little cornstarch before frying. This creates an even crispier, cheesy crust.

Storage and make-ahead

Fridge

Store fried potato cheese balls in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze uncooked potato cheese balls in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.

Reheat

To reheat frozen cooked balls, place them on a baking sheet in a 375°F (190°C) oven for 10 minutes, or until hot and crisp.

Store leftover potato cheese balls in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 5-7 minutes, or until hot and crisp. Avoid microwaving, as it makes them soggy.

You can assemble the potato balls up to 24 hours in advance. Place them on a baking sheet lined with parchment, cover, and refrigerate.

When ready to fry, bring them to room temperature for 15 minutes, then fry as directed. This makes party prep easier.

Serving ideas

Serve these potato cheese balls hot, within 10 minutes of frying, to enjoy the stretchy cheese pull.

Arrange them on a platter with a sprinkle of extra parsley and a side of marinara sauce or ranch dressing for dipping. They're best eaten with your hands, while the cheese is still molten.

For a game day spread, pair them with other finger foods like wings, sliders, or a vegetable platter. They also work well as a side dish alongside a simple green salad. The contrast of crispy, creamy, and cheesy makes them a universal crowd-pleaser.

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 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 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 let steam dry for 2 minutes. Return to the pot and mash until smooth. Add the cornstarch, garlic powder, salt, black pepper, and parsley. Stir until a soft, cohesive dough forms.
2. Take about 2 tablespoons of the potato mixture and flatten it into a disc in your palm. Place a cube of mozzarella in the center and wrap the potato around it, rolling gently to form a smooth ball. Repeat with the remaining mixture and cheese. You should have about 16 balls.
3. Pour the vegetable oil into a deep skillet or Dutch oven, filling it no more than halfway. Heat over medium-high heat until a deep-fry thermometer registers 350°F (175°C).
4. Carefully lower a few potato balls into the hot oil, without crowding. Fry for 4 minutes, turning occasionally, until deep golden brown and crisp all over. Transfer to a paper towel-lined plate to drain. Repeat with the remaining balls.
5. In a large bowl, combine the melted butter and the hot fried potato balls. Toss gently to coat. Add the grated Parmesan and toss again until the balls are evenly coated.

Contains: milk, gluten

Estimated nutrition per serving

Calories

420

Protein

12 g

Carbohydrates

35 g

Fat

26 g

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