Name: Crispy Parmesan Garlic Potato Balls Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 lbs Yukon Gold or Russet potatoes, quartered; 7 tbsp cornstarch (or 10 tbsp all-purpose flour); 1/3 cup grated Parmesan cheese; 1 tsp garlic granules; 1/2 tsp salt (plus more to taste); 1/2 tsp black pepper; 3 tbsp fresh parsley, finely chopped; 1/4 cup grated Parmesan cheese; Cooking oil, for frying (enough for deep frying)

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Introduction

Crispy Parmesan Garlic Potato Balls are a delightful snack that combines creamy potatoes with a crunchy, cheesy exterior. Perfect for appetizers or party bites, these golden treats are easy to make and full of flavor.

A white round plate sits on a white marbled surface, filled with about a dozen golden-brown, crispy fried balls that have a slightly charred texture on top. They are garnished with finely grated white cheese and small green herb pieces scattered over them. On the left of the plate, there is a small white bowl filled with a creamy off-white sauce. A woman's hand is holding one fried ball near the bowl. Some green herb leaves are also visible in the upper right background, adding a fresh touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs. Yukon Gold or Russet potatoes, quartered
7 tbsp cornstarch (or 10 tbsp all-purpose flour)

1/3 cup grated Parmesan cheese
1 tsp garlic granules

1/2 tsp salt (plus more to taste)
1/2 tsp black pepper

3 tbsp fresh parsley, finely chopped
1/4 cup grated Parmesan cheese
Cooking oil, for frying

Instructions

Step 1: Boil the quartered Yukon Gold or Russet potatoes in salted water until tender, about 15-20 minutes. Drain thoroughly and allow to cool slightly.
Step 2: Mash the potatoes until smooth. Add cornstarch (or flour), 1/3 cup grated Parmesan cheese, garlic granules, salt, black pepper, and chopped parsley. Mix well to form a firm, combined mixture.
Step 3: With clean hands, shape the potato mixture into small, bite-sized balls, about 1 to 1.5 inches in diameter.

Step 4: Roll each ball in the remaining 1/4 cup grated Parmesan cheese to lightly coat the surface and add an extra crunchy layer when fried.
Step 5: Heat cooking oil in a deep pan or deep fryer to 350°F (175°C). The oil should be enough to fully submerge the potato balls for even frying.
Step 6: Carefully place the potato balls into the hot oil in batches, avoiding overcrowding. Fry until golden brown and crispy, about 3-4 minutes per batch.

Step 7: Remove the potato balls with a slotted spoon, allowing excess oil to drain on paper towels. Season with additional salt if desired and serve warm as a savory snack or appetizer.

Tips & Variations

For a gluten-free version, use cornstarch instead of flour to bind the potatoes.
Add finely chopped cooked bacon or a pinch of smoked paprika for extra flavor.

Serve with marinara sauce or a creamy garlic dip for a tasty accompaniment.

Storage

Store leftover potato balls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for about 10 minutes to restore crispiness. Avoid microwaving to prevent sogginess.

How to Serve

A white oval plate holds a pile of golden-brown fried cheese balls with a rough, crispy texture. One cheese ball is broken open near the front, showing its soft, gooey white inside. The balls are topped with finely chopped green herbs and grated white cheese scattered over them. On the upper left edge of the plate, there is a small white bowl filled with a thick creamy white sauce. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these potato balls instead of frying?

Yes, you can bake them at 400°F (200°C) for about 20-25 minutes, turning halfway through, though they won’t be as crispy as fried.

What type of potatoes works best?

Yukon Gold and Russet potatoes are ideal because they mash smoothly and hold their shape well when fried.