I love how these potato balls combine comforting flavors and textures into one irresistible package. The roasted garlic adds a sweet, mellow depth that balances beautifully with the sharp parmesan and the gooey mozzarella hidden in the center. Freezing them before frying helps keep the shape perfect, while the double breading gives a shatteringly crisp crust. It takes a little effort, but the payoff is so worth it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Vegetables:
head of garlic
russet potatoes, peeled and chopped
fresh parsley, finely chopped (plus extra for garnish)
Dairy:
grated parmesan cheese
mozzarella cheese chunks
Pantry:
olive oil (for roasting garlic)
all-purpose flour
onion powder
garlic powder
salt
panko breadcrumbs
avocado or vegetable oil (for frying)
Eggs:
large eggs
Directions
I start by roasting the garlic. I slice the tip off a garlic head, drizzle with olive oil, wrap it in foil, and roast at 400°F (204°C) for 25–35 minutes until soft and golden. I set it aside to cool.
While the garlic roasts, I boil the peeled potatoes in salted water for 10–14 minutes until fork-tender. I drain and spread them on a baking sheet to cool completely—this step keeps the texture light, not gummy.
In a large bowl, I mash the cooled potatoes with the roasted garlic (squeezed from the skins), 2 tablespoons of flour, 2 tablespoons of parmesan, parsley, 1/4 teaspoon onion powder, and salt to taste.
I use a 1.5-ounce scoop (about 3 tablespoons) to divide the mixture into 11 portions and roll them into balls.
I flatten each ball into a small disk, place a cube of mozzarella in the center, and seal it up, rolling it back into a tight ball.
For the breading, I set up three bowls: one with flour and salt, another with whisked eggs, and a third with panko breadcrumbs mixed with garlic powder, onion powder, and salt.
I double-coat each potato ball—first in flour, then egg, then panko. I repeat the egg and panko step for extra crunch, then place the finished balls on a parchment-lined baking sheet.
I freeze the coated balls for 1.5 to 2 hours so they stay firm during frying.
I heat oil in a deep pot to 350°F (177°C) and fry the potato balls in batches, turning them occasionally until golden brown, about 3–4 minutes. After frying, I drain them on paper towels.
I finish by sprinkling extra parmesan and parsley on top and serve them hot with my favorite dipping sauce.
Servings and timing
This recipe makes 11 potato balls (about 11 servings). Prep time: 30 minutes Cook time: 45 minutes Total time: 1 hour 15 minutes
Variations
Cheese options: I’ve used smoked mozzarella or gouda for a different flavor.
Spicy version: A pinch of cayenne or red pepper flakes in the potato mix adds a mild kick.
Herb twist: I swap parsley for chopped chives or basil when I want a different herbal note.
Baked alternative: I’ve baked them at 400°F for 20–25 minutes, flipping halfway through. They’re not quite as crispy, but still delicious.
Mini version: I make smaller balls for party platters or appetizers—just reduce the frying time slightly.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use an air fryer or oven at 350°F for 10–15 minutes to restore the crispiness. The microwave works too, but the crust softens. I also freeze the pre-fried, breaded balls. Once solid, I store them in freezer bags and fry directly from frozen—just add an extra minute or two to the cook time.
FAQs
Can I make these ahead of time?
Yes, I often prep and freeze the balls before frying. They hold their shape and fry up beautifully when needed.
What’s the best potato to use?
I use russet potatoes because they mash smoothly and stay light. Yukon golds work too but result in a creamier texture.
Can I use pre-minced garlic instead of roasted garlic?
Roasted garlic really adds depth and sweetness, but if I’m short on time, I use a bit of garlic powder and skip roasting.
How do I prevent the cheese from leaking out?
I make sure the mozzarella is fully enclosed by the potato and the coating is sealed tightly. Freezing before frying helps lock everything in place.
What dipping sauces go well with these?
I love serving them with marinara, garlic aioli, or spicy ranch. Honey mustard and sriracha mayo are great too.
Conclusion
Cheesy garlic parmesan potato balls are crispy, cheesy, and packed with flavor from the inside out. They’re perfect for parties, appetizers, or anytime I want a bite-sized snack that feels a little special. With their creamy center and crunchy shell, they always get rave reviews—and I never make just one batch.
Crispy on the outside, gooey on the inside—these garlic parmesan potato balls are loaded with roasted garlic, melty mozzarella, and golden flavor in every bite.
Ingredients
→ Vegetables:
1 large head of garlic
498 g russet potatoes, peeled and chopped
1 tablespoon fresh parsley, finely chopped
Fresh parsley, finely chopped (for garnish)
→ Dairy:
2 tablespoons grated Parmesan cheese
1/4 cup grated Parmesan cheese
Additional Parmesan for garnish
11 mozzarella cheese chunks (approx. 1.27 cm / 1/2 inch each)
→ Pantry:
Olive oil (for roasting garlic)
2 tablespoons all-purpose flour
1/4 teaspoon onion powder
Salt, to taste
1 1/2 cups panko breadcrumbs
1/2 cup all-purpose flour
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2–3 cups avocado oil or vegetable oil (for frying)
→ Eggs:
3–4 large eggs
Instructions
Roast the Garlic:
Preheat oven to 400°F (204°C). Slice the tip off the garlic head, drizzle with olive oil, wrap in foil, and roast for 25–35 minutes until soft. Cool before use.
Boil the Potatoes:
Boil potatoes in salted water until fork-tender (10–14 minutes). Drain and cool completely on a baking sheet.
Mash & Mix:
In a bowl, mash cooled potatoes with roasted garlic. Mix in 2 tbsp flour, 2 tbsp parmesan, parsley, onion powder, and salt.
Form the Balls:
Divide mixture into 11 equal portions (about 3 tbsp each). Flatten each into a disk, insert a mozzarella chunk, and seal to form a ball.
Set Up Breading Stations:
Bowl 1: Flour with salt
Bowl 2: Whisked eggs
Bowl 3: Panko breadcrumbs mixed with garlic powder, onion powder, and salt
Bread the Balls:
Roll each potato ball in flour, then egg, then breadcrumbs. Repeat egg and breadcrumb steps for a double coating. Place on parchment-lined baking sheet.
Freeze:
Freeze coated balls for 1.5 to 2 hours until firm.
Fry:
Heat oil to 350°F (177°C). Fry balls in batches for 3–4 minutes, turning until golden and crispy. Drain on paper towels.
Serve:
Sprinkle with extra Parmesan and parsley. Serve immediately with your favorite dipping sauce.
Notes
Cool potatoes fully before mashing to avoid a gummy texture.
Freezing before frying helps retain shape and creates a perfect crunch.
Season breadcrumbs to your taste—spicy or herbed blends work great.
