Crispy Parmesan Garlic Potato Balls Recipe | Golden Cheesy Bites

I just finished making these Crispy Parmesan Garlic Potato Balls Recipe and I’m still dreaming about how perfect they came out. I couldn’t believe the contrast: a golden crunchy crust on the outside and a soft, cheesy, garlic‑kissed potato interior.

When I pulled them out of the fryer, that aroma of garlic, fresh parsley, and Parmesan hit me and I knew people would love them. After trying a few recipes before, this one felt just right.

If you love comfort foods like 5 PC Mashed Potato Poppers, you’ll especially enjoy these potato balls—they’re equally crispy, cheesy, and satisfying.

Ingredients Section

Here are all the ingredients you’ll need, with tips and reasoning so yours turn out great:

2 lb Yukon Gold or Russet potatoes, quartered — these varieties mash well; Yukon Gold gives creamier texture, Russet gives fluff and holds shape when fried.
7 tablespoons cornflour (cornstarch) or 10 tablespoons all‑purpose flour — cornflour yields extra crispness, flour is a more accessible substitute.
1/3 cup + 1/4 cup grated Parmesan — freshly grated is best; it melts and browns more naturally than pre‑grated.
1 teaspoon garlic granules — spreads flavor evenly; you could use finely minced fresh garlic but then watch for browning.
1/2 teaspoon salt — ensures flavor throughout.
1/2 teaspoon black pepper — fresh cracked pepper gives better aroma and mild heat.
3 tablespoons fresh parsley, finely chopped — adds color, freshness, and balances richness.
Cooking oil, for frying — choose a neutral, high smoke‑point oil so the exterior crisps without burning.

Note: yields about 8 servings.

Variations

If you’d like to tweak things, here are some ideas:

Dairy‑free option: use a dairy‑free cheese substitute or vegan Parmesan, or nutritional yeast; ensure oil and any coatings are free of dairy.
Gluten‑free version: use cornflour (cornstarch) instead of plain flour; check any optional dipping sauce or breadcrumbs for gluten.
Extra cheesy core: insert a small cube of mozzarella or another meltable cheese into the center of each ball so you get a gooey surprise when you bite in. You can also enjoy similar flavors in Stuffed Meatballs in Guinness Gravy Recipe for a hearty, cheesy bite.
Spice kick: sprinkle smoked paprika, cayenne pepper, or chili flakes into the potato mix or onto the finished balls.
Herbs and aromatics: beyond parsley, try fresh thyme, chives, or rosemary, or even a bit of minced onion or shallot for extra flavor.

Cooking Time

Here’s a breakdown of how long it takes:

Prep Time: 15 minutes — for boiling, draining, mashing, mixing.
Cooking Time: 20 minutes — frying in batches until golden and crispy.
Total Time: about 35 minutes from start to finish.

Equipment you need

Here’s what I used—and what you’ll need:

Large pot or saucepan — to boil the potatoes until tender.
Colander or steamer basket — to drain potatoes and allow them to steam‑dry so moisture evaporates.
Large mixing bowl — to mash potatoes and combine all ingredients easily.
Frying pan (or deep skillet) with enough oil depth — for frying the potato balls without overcrowding.
Slotted spoon — to lift the balls from oil safely and let excess oil drip off.
Wire rack (or tray with paper towels) — to let the potato balls drain and stay crisp, not soggy.

How to Make Crispy Parmesan Garlic Potato Balls

Here is the step‑by-step breakdown I followed to get these just right.

Cook the Potatoes

I boiled the quartered potatoes in salted water until they were tender all the way through and a fork slid in easily.

After draining, I let them rest in the colander or steamer basket for 5‑8 minutes so they can steam dry—this removes excess moisture that would otherwise make them soggy.

Mix and Shape the Balls

Once cooled a little, I mashed the potatoes in a large bowl, then stirred in cornflour (or flour), about 1/3 cup parmesan, garlic granules, salt, and pepper. I also added finely chopped fresh parsley.

Then I formed the mixture into bite‑sized balls, wetting my hands slightly so the mixture doesn’t stick.

If you enjoy trying new lunch ideas, check out some inspiration from our lunch recipes section for side dishes or accompaniments.

Fry and Finish

I heated oil in my frying pan to ~350°F (medium‑high), then fried the potato balls in small batches so they could cook evenly without crowding. It took about 5‑7 minutes for each batch to get golden brown and crisp all over.

After frying, I used a slotted spoon to transfer them to a wire rack to drain. While still warm, I tossed them with the remaining parmesan, more parsley, and a pinch of salt to brighten the flavor. Served hot with a spicy mayo dip.

Additional Tips for Making this Recipe Better

From making this several times, I learned some tricks that help:

I let the potatoes rest after draining and steaming; this helps reduce excess water, so the balls get crisp instead of soft.
I always grate the Parmesan fresh; the freshly grated cheese has more moisture and melts better, giving better browning.
I test the oil with a small piece of potato mixture first — if it browns too fast or burns, oil is too hot; if it’s pale after a while, oil isn’t hot enough.
I fry in small batches; overcrowding drops the oil temperature and gives soggy texture.
I season the final toss (with more parmesan, parsley, salt) while the balls are still hot so the flavors adhere nicely.

How to Serve Crispy Parmesan Garlic Potato Balls

I put the potato balls on a wire rack over a platter so air can circulate underneath, keeping them crisp. Garnishing with extra fresh parsley and a little more grated Parmesan adds visual appeal.

For dipping, spicy mayo works great—serve it in a small dish alongside. A few lemon wedges brighten things up. I serve them right away so the outside is still crackling.

Nutritional Information

Here are rough estimates per serving (one of the eight servings), so you know what you’re eating:

Calories: approx. 190 kcal (this can change depending on oil absorbed and size)
Protein: a modest amount—mostly from the Parmesan, around 5‑6 grams
Carbohydrates: mostly from potatoes and flour/cornflour; expect ~25‑30 grams per serving
Fat: depending on how much oil remains, maybe ~8‑12 grams

Make Ahead and Storage

Storage

Once cooled, I store the potato balls in an airtight container. If I’m keeping them in the fridge, they stay good for 2‑3 days. I line the container or separate layers with paper towels to absorb excess moisture.

Restoring Crispness / Reheating

To bring back the crisp outer shell, I reheat in an oven or air fryer at about 400°F (200°C) for 6‑10 minutes, placing them in a single layer. This revives the texture nicely. Microwaving makes them soft and loses that satisfying crunch.

Why You’ll Love This Recipe?

I think these Crispy Parmesan Garlic Potato Balls are special for so many reasons:

They’re super satisfying—crunchy outside, creamy inside, with that garlicky, cheesy flavor hitting just right.
Easy to make with basic pantry ingredients; nothing exotic is needed.
Very versatile—you can adapt for dietary preferences (gluten‑free, dairy‑free, spicy, etc.).
Great for entertaining or snacks; they travel well, look pretty, and people love dipping.
Flavor is layered: garlic, parmesan, fresh herbs—each bite gives something different but cohesive.

Ash Tyrrell