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These cheesy garlic parmesan potato balls have been a favorite at family gatherings for years. Crispy on the outside and bursting with gooey mozzarella and rich roasted garlic on the inside, they make an irresistible appetizer or snack. Every time I make them, the house fills with the comforting scent of roasted garlic and melted cheese, and they disappear almost before I can plate them.
I discovered this recipe while looking for a fun twist on mashed potatoes, and now they are my go-to when I want to impress friends with minimal effort.
Ingredients
- One large head of garlic for roasting: roasting softens the garlic and brings out its natural sweetness
- Olive oil to drizzle over garlic: use extra virgin for best flavor
- Almost 500 grams russet potatoes peeled and chopped: russets give a fluffy texture when mashed
- Two tablespoons all-purpose flour helps bind the potato mixture
- Parmesan cheese, grated, for both inside and topping: opt for fresh parmesan for sharp, nutty flavor
- Fresh parsley finely chopped: adds a bright, fresh note
- Onion powder and garlic powder provide subtle depth without overpowering the roasted garlic
- Salt to taste balances and enhances all the flavors
- Panko breadcrumbs create a crisp, golden coating that stays crunchy after frying
- Flour and eggs for dredging to help the breadcrumbs stick evenly
- Chunks of mozzarella about half an inch for the melty cheesy center
- Avocado or vegetable oil for frying: choose an oil with a high smoke point
Step-by-Step Instructions
- Preheat and Roast Garlic:
- Preheat the oven to 400 degrees Fahrenheit. Slice off the tip of the garlic head to expose the cloves. Place it on a piece of aluminum foil and drizzle olive oil over the exposed garlic. Wrap the garlic tightly in foil and roast in the oven for 25 to 35 minutes until the cloves are soft and golden. Allow garlic to cool completely before using.
- Cook and Cool Potatoes:
- Bring a large pot of salted water to a boil over medium-high heat. Add peeled and chopped potatoes and cook for 10 to 14 minutes or until fork tender. Drain and spread the potatoes out on a baking sheet to cool to room temperature. Cooling prevents gummy mashed potatoes.
- Prepare Potato Mixture:
- Transfer the cooled potatoes to a mixing bowl. Squeeze the roasted garlic cloves out of their skins directly into the bowl. Mash everything together until smooth. Stir in flour, grated parmesan, parsley, onion powder, and salt to taste. The parmesan adds a subtle cheesy flavor and helps bind the mixture.
- Form Potato Balls:
- Divide the potato mixture evenly into 11 portions. I use a 1.5 ounce cookie scoop to get uniform sizes. Take each portion and flatten it into a disk. Place one mozzarella chunk in the center and carefully wrap the potato around it to form a smooth ball.
- Set Up Breading Station:
- Prepare three bowls. In the first, mix flour with a pinch of salt. In the second, whisk the eggs. In the third, combine panko breadcrumbs with garlic powder, onion powder, and salt.
- Double Coat Each Ball:
- Coat each potato ball first in the flour, then dip in the egg, and roll in the breadcrumb mixture. For extra crispiness and durability, dip each ball again in egg and breadcrumbs. Place coated balls on a parchment lined baking sheet.
- Freeze Before Frying:
- Freeze the coated potato balls for 1 and a half to 2 hours. This chilling step helps them hold their shape when frying and prevents cheese from leaking.
- Fry Until Golden:
- Heat oil in a deep pan to 350 degrees Fahrenheit. Fry the potato balls in batches, turning occasionally, for about 3 to 4 minutes or until golden and crispy. Drain on paper towels to remove excess oil.
- Serve and Garnish:
- Sprinkle extra grated parmesan and fresh parsley on top. Serve warm with your favorite dipping sauce or simply on their own for maximum cheesy goodness.
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Of all the ingredients, roasted garlic is my favorite because it adds a rich, mellow flavor that isn’t overpowering. One winter evening, while everyone was gathered around, the smell of roasting garlic pulled everyone into the kitchen. These potato balls became the highlight of the night.
Storage Tips
Store leftover potato balls in an airtight container in the fridge for up to two days. Reheat in a hot oven or air fryer to keep them crispy. You can keep the uncooked, breaded balls frozen for up to one month. Fry directly from frozen for best results.
Ingredient Substitutions
Mozzarella can be swapped for other melty cheeses like Monterey Jack or fontina. For a gluten-free option, use gluten-free flour and breadcrumbs. Fresh herbs like chives or basil can replace parsley for a different flavor profile.
Serving Suggestions
Serve these potato balls with marinara sauce, ranch dressing, or a spicy aioli. They also pair well with a crisp green salad or roasted vegetables for a fuller meal.
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Frequently Asked Questions
- → What type of potatoes work best for these balls?
Russet potatoes are ideal for their fluffy texture when boiled, which helps create a smooth, mashable base for the balls.
- → How should I prepare the garlic for optimal flavor?
Roasting the whole garlic head gently caramelizes its cloves, adding a mellow, sweetly nutty flavor that blends beautifully into the mashed potatoes.
- → Why is freezing the potato balls before frying important?
Freezing firms up the balls, helping them maintain their shape and preventing the cheese from leaking during frying.
- → Can I bake these instead of frying?
Baking is possible but may yield a less crispy exterior. Frying imparts a crunchy texture and golden color that baking may not fully replicate.
- → What oil is best for frying the potato balls?
Avocado or vegetable oil works well due to their high smoke points, allowing for frying at 350°F without burning.
- → How do I avoid the potato balls becoming gummy?
Ensure potatoes are fully cooled before mashing and avoid overworking the mixture, preserving a light, fluffy texture.