Parmesan Herb Potato Balls
If you’ve ever found yourself standing in front of the fridge at midnight, thinking about what’s left from Sunday dinner, only to linger long enough to create something magical from yesterday’s mashed potatoes—well, you’re in good company.
These golden parmesan herb potato balls invite you in with their crispy jackets and soft, cheesy middles. These little bites blur the line between snack and side, appetizer and main event.
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I set out to make a potato bite that tastes like home, but with just enough fancy to make people ask, “Wait, did you really make these yourself?”
Whether you lay them out for a party, hand them over as an afternoon snack, or sneak a couple before dinner—we all do it—they please everyone. Homemade always wins, especially when the recipe is as easy as this one.
You don’t need a culinary degree or a pantry full of rare spices. And if you’re brave enough to experiment, the bites take to your spin like potatoes take to butter.
Ingredients
Let’s get down to the nitty gritty: what you need, why it matters, and a few tips from my kitchen to yours.
- 2 cups cold mashed potatoes (about 500g): The real magic starts here. Chilled, leftover mashed potatoes (firm, not runny) work best; waxy types like Yukon Golds hold together without being gluey. Avoid overly creamy or soupy mash—too much moisture means floppy bites.
- ½ cup grated Parmesan cheese (60g): Buy a wedge and grate it fresh if you can. That stuff in the green can is convenient but won’t melt as nicely.
- 2 cloves garlic, minced: Garlic fuses flavor. Use fresh cloves for punch; jarred garlic works in a pinch, but skip the garlic powder here—real pieces make a difference.
- 1 large egg: This is your glue. Holds everything together so the bites form up instead of falling apart in the oil.
- 2 tbsp chopped chives (optional, 8g): The chive adds oniony freshness. Scallions work too, or you can skip if herbs aren’t your thing.
- ½ tsp sea salt (3g) & ¼ tsp black pepper (1g): Don’t skimp. Even well-seasoned potatoes need a little extra here.
- For Coating:
- ½ cup all-purpose flour (60g): The starter coat. Helps the egg “stick” later—don’t skip!
- 2 large eggs, beaten: The second glue layer.
- 1½ cups panko breadcrumbs (150g): Panko makes these shatteringly crisp. Regular breadcrumbs work in a pinch, but the crunch will take a small hit.
- 1 tsp Italian seasoning (1g): A blend of oregano, basil, marjoram, maybe a little rosemary—grab what’s in your cupboard or use dried parsley if needed.
- ½ tsp garlic powder (1g): Just a dusting for extra depth.
- ¼ tsp smoked paprika (optional, 0.5g): Brings a whisper of campfire, but skip if you don’t have it.
- ¼ tsp salt (1.5g) & ¼ tsp black pepper (1g): Keeps the coating from being bland.
- For Frying:
- Vegetable or canola oil: Go neutral. Olive oil burns too fast for frying, and nobody wants bitter, burnt bites.
Here’s my secret: fresher is usually better, but when you’re dealing with sturdy flavors like cheese and potato, dried herbs or packaged cheese can pinch-hit in a hurry. Just adjust salt to taste, since some pre-shredded cheese brings extra saltiness.
How to Make Parmesan Herb Potato Bites
This recipe might sound like a dance with all these bowls and steps, but trust me—it’s simple once you get rolling (pun intended). Here’s how I make these in my tiny, slightly chaotic kitchen.
Step 1: Mix the Potato Base
Start with your cold mashed potatoes in a big bowl. Don’t use super fresh, hot mash—the bites fall apart or crack when they hit hot oil. Dump in your Parmesan, garlic, egg, chives, salt and pepper.
I use a fork and mash until it’s mostly smooth. If you’ve got a little chunk here and there, no big deal—it actually adds character.
Step 2: Shape the Bites
Take a tablespoon (or a small cookie scoop for the overachievers) and scoop out the dough. Roll each into a ball, about the size of a hefty marble. Line them up on a parchment-lined sheet or your favorite old plate.
It’s a little hands-on, but get the kids involved—messy hands, big laughs.
Step 3: Set Up Your Dipping Stations
Grab three shallow bowls. In the first, dump your flour. In the second, the beaten eggs. In the third, stir together the panko, Italian seasoning, garlic powder, smoked paprika, salt and pepper. Don’t overcomplicate this part—a fast stir with a fork is fine.
Step 4: Coat the Bites
This is where you assemble like a conveyor belt: roll each ball through flour (tap off extra), dip in egg (let it drip), then coat in the seasoned panko.
Press gently to get a nice, even crust. You want every inch covered for max crunch. Don’t rush—this step is the difference between “homemade” and “store-bought in hiding.”
Step 5: Fry until Perfect
Pour about two inches of oil in a sturdy pot or deep pan. Heat to 350°F (175°C)—I use a cheapo thermometer, but you can drop in a breadcrumb; if it sizzles, you’re close. Carefully add a few bites at a time, not crowding the pot. Cook for 3–4 minutes, flipping if needed, until superbly golden.
Scoop them out with a slotted spoon (or those big chopsticks you got for free takeout), drain on a paper towel, and sprinkle a little extra Parmesan if you’re feeling wild.
Step 6: Serve How You Like
Serve these when still hot for maximum crunch. Dips? Oh, yes. Marinara and garlic aioli are classics. Ranch if you’re short on time. No one’s judging.
Quick Customization and Tips
- If you crave more crunch, double dip: after the first egg and panko, dunk again in egg and panko.
- Want more herby flavor? Fresh parsley, basil or dill all play nice.
- For a gluten-free option, swap panko for crushed gluten-free crackers or cornflakes.
- To make ahead: Freeze the bites after coating, fry straight from frozen (just add a minute or two to fry time).
- Crowd coming over? Double the batch. These disappear fast.
Parmesan Herb Potato Balls
Ingredients
For Potato Mixture:
- 2 cups cold mashed potatoes 500 g
- ½ cup grated Parmesan cheese 60 g
- 2 cloves garlic minced
- 1 large egg
- 2 tbsp chopped chives optional (8 g)
- ½ tsp sea salt 3 g
- ¼ tsp black pepper 1 g
For Coating:
- ½ cup all-purpose flour 60 g
- 2 large eggs beaten
- 1½ cups panko breadcrumbs 150 g
- 1 tsp Italian seasoning 1 g
- ½ tsp garlic powder 1 g
- ¼ tsp smoked paprika optional (0.5 g)
- ¼ tsp salt 1.5 g
- ¼ tsp black pepper 1 g
- Vegetable or canola oil for frying
Instructions
- In a large bowl, combine mashed potatoes, Parmesan, minced garlic, egg, chives, salt, and pepper until smooth.
- Scoop out about 1 tablespoon of the mixture and roll into balls. Place on a lined tray or plate.
- Prepare the coating stations. Bowl 1: All-purpose flour. Bowl 2: Beaten eggs. Bowl 3: Panko breadcrumbs mixed with Italian seasoning, garlic powder, paprika, salt, and pepper.
- Roll each potato ball in flour, dip in egg, and coat thoroughly with the breadcrumb mixture.
- Heat 2 inches (5 cm) of oil in a heavy pan to 350°F (175°C). Fry in small batches for 3–4 minutes or until golden and crispy. Remove and drain on paper towels.
- Enjoy hot with your favorite dip like marinara, garlic aioli, or ranch.
