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Easy Crispy Garlic Parmesan Potato Balls

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These crispy garlic parmesan potato balls are baked to golden perfection with a shatteringly crisp exterior and a soft, fluffy interior. Made with simple pantry ingredients, they are the perfect crowd-pleasing appetizer or snack for any occasion.

Ingredients

Scale
  • 2 pounds Russet potatoes (about 4 medium), peeled and cut into chunks
  • 4 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 1 cup freshly grated Parmesan cheese, packed
  • 1 cup panko breadcrumbs
  • 2 large eggs, beaten
  • ¼ cup all-purpose flour
  • 1 teaspoon salt, plus more for boiling water
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried parsley
  • Optional: pinch of cayenne pepper or red pepper flakes

Instructions

  1. Peel the potatoes and cut them into evenly sized chunks, about 1 to 1½ inches. Place them in a large pot and cover with cold water by about an inch. Add a generous tablespoon of salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook for 15 to 20 minutes, until the potatoes are fork-tender.
  2. Drain the potatoes in a colander and let them sit for 2 to 3 minutes to steam dry.
  3. Return the potatoes to the pot or transfer them to a large mixing bowl. Mash them until smooth, with no large lumps. Let the mashed potatoes cool for about 5 minutes.
  4. While the potatoes are cooling, melt the butter in a small skillet over medium heat. Add the minced garlic and cook for 30 to 60 seconds, just until fragrant. Do not let the garlic brown. Remove from heat immediately.
  5. Pour the garlic butter over the mashed potatoes. Add the grated Parmesan, ½ teaspoon of salt, black pepper, and dried parsley. Stir until everything is well combined. Taste and adjust seasoning if needed.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  7. Set up your breading station: Place the flour in a shallow bowl. Beat the eggs in a second shallow bowl. Mix the panko breadcrumbs with the remaining ½ teaspoon of salt in a third shallow bowl. Line them up in that order: flour, egg, panko.
  8. Using a cookie scoop or your hands, portion the chilled potato mixture into 1½-inch balls. Roll each ball gently between your palms to smooth them out. You should get about 20 to 24 balls.
  9. Roll each potato ball in the flour first, shaking off any excess. Then dip it into the beaten egg, letting any excess drip off. Finally, roll it in the panko breadcrumbs, pressing gently so the crumbs adhere. Place the breaded balls on a parchment-lined baking sheet.
  10. Preheat your oven to 400°F (200°C). Lightly spray or drizzle the potato balls with cooking oil or melted butter. Bake for 18 to 22 minutes, turning them halfway through, until they are deep golden brown and crispy on all sides.
  11. Let the potato balls rest on the baking sheet for 2 to 3 minutes before transferring them to a serving platter. Serve warm with your favorite dipping sauce.

Notes

Do not skip the chilling step; it makes the mixture easier to handle. For extra crunch, toast the panko breadcrumbs in a dry skillet for 2-3 minutes before breading. To make ahead, assemble and bread the balls completely, then refrigerate for up to 8 hours before baking. For gluten-free, use gluten-free panko and all-purpose flour blend.

Nutrition

Keywords: crispy garlic parmesan potato balls, baked potato balls, easy appetizer, game day snack, vegetarian potato recipe

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