Crispy Potato Balls
These golden potato balls are crisp on the outside, soft and cheesy in the middle, and built for dipping. Serve them as a party appetizer, game-day snack, or cozy side dish with marinara, ranch, or garlic yogurt sauce.
- Total time
- 80 min
- Yield
- 6 servings, about 24 potato balls
- Difficulty
- Medium
Prep 45mCook 35mAmericanAppetizers
Potato balls are one of those simple snacks that feel special without needing fancy ingredients. You start with fluffy mashed potatoes, stir in Parmesan and seasonings, tuck a small cube of mozzarella inside, then coat each ball in breadcrumbs.
This version is shallow enough to make at home in a regular pot, but still fries up crisp and golden. A short chill helps the balls hold their shape, so do not skip it if your kitchen is warm or your potatoes feel soft.
They are at their crispiest right after frying, but they also reheat well in an oven or air fryer. That makes them handy for parties, lunch boxes, or using up leftover mashed potatoes.
01What you'll need
Ingredients
12 items · 6 servings, about 24 potato balls
- 2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 1 teaspoon fine salt, plus more for the potato cooking water
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons finely chopped fresh parsley
- 1/2 cup grated Parmesan cheese
- 3 large eggs, divided
- 3/4 cup all-purpose flour, divided
- 4 ounces low-moisture mozzarella, cut into 24 small cubes
- 1 cup plain dry breadcrumbs
- 1 tablespoon water
- 3 cups vegetable oil, for frying; nutrition estimate includes about 1/3 cup absorbed oil
02How to make it
Step-by-step
1. Boil the potatoes
Put the potatoes in a large pot and cover them with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil, then cook for 15 to 18 minutes, until the potatoes are very tender when pierced with a fork.
2. Dry and mash
Drain the potatoes well, then return them to the warm pot for 1 to 2 minutes. This lets extra steam escape, which helps the potato balls stay firm. Mash until mostly smooth, with no large lumps.
3. Season the filling
Stir in the 1 teaspoon fine salt, black pepper, garlic powder, parsley, Parmesan, 1 beaten egg, and 1/4 cup of the flour. Mix until the potatoes look thick and evenly seasoned. Let the mixture cool until it is comfortable to handle.
4. Chill the mixture
Cover the bowl and chill the potato mixture for 20 minutes. Chilling firms up the starches in the potatoes, making the balls easier to roll and less likely to split in the oil.
5. Shape and fill
Scoop about 2 tablespoons of potato mixture into your hand. Flatten it slightly, place 1 mozzarella cube in the center, and fold the potato around it. Roll gently into a ball. Repeat to make about 24 balls.
6. Set up the coating
Place the remaining 1/2 cup flour in one shallow bowl. Beat the remaining 2 eggs with 1 tablespoon water in a second bowl. Put the breadcrumbs in a third bowl. This setup is called a breading station.
7. Bread the potato balls
Roll each potato ball in flour, dip it in the beaten egg, then coat it with breadcrumbs. Press lightly so the crumbs stick. Set the coated balls on a tray while you heat the oil.
8. Fry until golden
Pour the oil into a heavy pot so it is about 2 inches deep. Heat to 350°F. Fry the potato balls in batches for 2 to 3 minutes, turning as needed, until deep golden brown. Do not crowd the pot, or the oil temperature will drop and the coating may turn greasy.
9. Drain and serve
Transfer the fried potato balls to a paper towel-lined plate or a wire rack. Sprinkle lightly with salt while hot, if you like. Let them cool for a few minutes before serving because the cheese inside will be very hot.
03From our kitchen
Cook's tips
- Make-ahead: Shape and bread the potato balls up to 1 day ahead. Keep them covered in the refrigerator, then fry straight from chilled. Add an extra 30 to 60 seconds per batch if needed.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. The coating will soften in the fridge, but it crisps again when reheated.
- Reheating: Use a 375°F oven or air fryer for 8 to 12 minutes, turning once, until hot and crisp. Microwaving works, but the outside will be soft.
- Potato swap: Yukon Gold potatoes also work and give a creamier center. Avoid very wet mashed potatoes, as they can make the balls fall apart.
- Cheese swap: Use cheddar, pepper jack, provolone, or skip the cheese cube for a simpler potato croquette-style snack.
- If the mixture is sticky: Chill it longer and dust your hands lightly with flour. If it still feels loose, stir in 1 to 2 more tablespoons flour or breadcrumbs before shaping.
Cook's note
For safer frying, use a thermometer and keep the oil near 350°F. If you do not have one, test with a breadcrumb: it should sizzle right away and turn golden in about 30 seconds, not burn instantly.
04Frequently asked
Questions & answers
Can I make potato balls with leftover mashed potatoes?
Yes. Use about 4 cups cold mashed potatoes in place of the boiled potatoes. If your mashed potatoes already contain butter, milk, or cream, the mixture may be softer, so add flour or breadcrumbs 1 tablespoon at a time until it can be rolled.
Can I bake these instead of frying?
Yes, though they will be less evenly crisp. Place breaded potato balls on a parchment-lined baking sheet, spray or brush with oil, and bake at 425°F for 18 to 22 minutes, turning once, until browned.
Can I cook potato balls in an air fryer?
Yes. Spray the breaded balls well with oil and air-fry at 390°F for 10 to 14 minutes, shaking the basket halfway through. Work in batches so air can move around each ball.
Why did my potato balls split while frying?
They may have been too warm, too wet, or fried in oil that was not hot enough. Chill the mixture, make sure the cheese is fully covered, and keep the oil around 350°F.
What sauce goes well with potato balls?
Marinara, ranch, garlic aioli, spicy mayo, ketchup, or a simple yogurt sauce with lemon and herbs all work well.
05Per serving
Nutrition facts
Nutrition Facts
6 servings, about 24 potato balls
Amount per serving
% Daily Value*
- Total Fat22 g
- 28%
- Saturated Fat7 g
- 35%
- Cholesterol115 mg
- 38%
- Sodium810 mg
- 35%
- Total Carbohydrate54 g
- 20%
- Dietary Fiber3 g
- 11%
- Total Sugars2 g
- Protein18 g
- 36%
- Vitamin D0.6 mcg
- 3%
- Calcium265 mg
- 20%
- Iron3.5 mg
- 19%
- Potassium745 mg
- 16%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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