Crispy Parmesan Garlic Potato Balls Recipe

Ash Tyrrell

Crispy Parmesan Garlic Potato Balls Recipe

I just finished making these Crispy Parmesan Garlic Potato Balls 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.

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Prep Time 15

Cook Time 20

Servings: 8

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.

Notes

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.