Crispy Potato Balls That Are Golden, Cheesy, and Irresistible
Few things in life are as satisfying as biting into a golden, crispy potato ball with a cheesy, fluffy center. These Crispy Potato Balls are the ultimate snack, appetizer, or party finger food, and they’re made from one of the most humble ingredients: leftover mashed potatoes.
At Cooking with Zoe, I’ve always believed that comfort food doesn’t need to be complicated. Just like my Cheesy Parmesan Potato Balls, these Crispy Potato Balls take everyday ingredients and turn them into something memorable. They’re crunchy on the outside, creamy inside, and absolutely addictive with a dip of sour cream or marinara.
Why You’ll Love These Crispy Potato Balls
- Perfect for Leftovers – A delicious way to repurpose mashed potatoes.
- Crispy Outside, Creamy Inside – The texture contrast is irresistible.
- Crowd-Pleaser – Perfect for parties, game days, and family gatherings.
- Cheesy & Flavorful – Sharp cheddar and chives add savory depth.
- Versatile – Works as a snack, side, or appetizer.
Crispy Potato Balls That Are Golden, Cheesy, and Irresistible
Ingredients
- 1 ½ cups leftover mashed potatoes cold, 1–3 days old
- ½ cup sharp cheddar cheese packed
- ¼ teaspoon garlic powder
- 1 tablespoon chopped chives or scallions
- ⅛ teaspoon salt and pepper
- ¼ –⅓ cup flour
- 1 large egg
- ¾ cup panko breadcrumbs
- Oil for frying avocado, peanut, or vegetable oil
- Optional: sour cream for dipping
Instructions
- Prepare filling: In a large bowl, combine mashed potatoes, cheddar cheese, garlic powder, chives, salt, and pepper. Mix until well combined.
- Shape balls: Scoop out about 1 tablespoon of mixture at a time, roll into balls, and place on a baking sheet. Chill in the fridge for 15 minutes to firm up.
- Coat balls: Set up a breading station with three bowls: flour, beaten egg, and panko. Roll each potato ball in flour, dip in egg, then coat in panko.
- Heat oil: In a deep skillet or pot, heat 2–3 inches of oil to 350°F (175°C).
- Fry: Fry potato balls in batches until golden brown and crispy, about 2–3 minutes per side. Remove with a slotted spoon and drain on paper towels.
- Serve: Serve hot with sour cream or your favorite dipping sauce.
Notes
- Make sure mashed potatoes are cold; warm potatoes won’t hold their shape.
- You can bake instead of frying: place coated potato balls on a greased baking sheet, spray with cooking spray, and bake at 400°F (200°C) for 20–25 minutes until crispy.
- Try filling with mozzarella cubes for a gooey cheese center.
Ingredients You’ll Need
- 1 ½ cups leftover mashed potatoes (cold) – Best if made 1–3 days ahead.
- ½ cup sharp cheddar cheese – Packed, for gooey centers.
- ¼ tsp garlic powder – Flavor boost.
- 1 tbsp chopped chives or scallions – Freshness and mild onion flavor.
- ⅛ tsp salt and pepper – Season to taste.
- ¼–⅓ cup flour – Helps bind.
- 1 large egg – For coating.
- ¾ cup panko breadcrumbs – Crunchy coating.
- Oil for frying – Avocado, peanut, or vegetable oil.
- Optional sour cream – For dipping.
Step-by-Step Instructions
Step 1: Prepare the Potato Mixture
In a large bowl, combine mashed potatoes, cheddar, garlic powder, chives, salt, and pepper. Mix until well combined.
Step 2: Shape the Balls
Scoop about 1–2 tablespoons of mixture and roll into balls. Place on a baking sheet lined with parchment.
Step 3: Coat the Potato Balls
Set up a breading station: flour in one bowl, beaten egg in another, and panko breadcrumbs in a third. Roll each ball in flour, dip in egg, then coat in breadcrumbs.
Step 4: Chill Before Frying
Place coated potato balls in the fridge for at least 20 minutes. This helps them hold shape during frying.
Step 5: Fry Until Golden
Heat oil in a skillet or deep fryer to 350°F (175°C). Fry potato balls in batches until golden brown, about 3–4 minutes. Transfer to a paper towel-lined plate to drain.
Step 6: Serve and Enjoy
Serve hot with sour cream, marinara, or your favorite dipping sauce.
Pro Tips for Perfect Crispy Potato Balls
- Use cold mashed potatoes – Warm potatoes will fall apart.
- Don’t overcrowd the pan – Fry in batches for even crisping.
- Try double-coating – For extra crunch, dip in egg and breadcrumbs twice.
- Use panko breadcrumbs – They’re lighter and crispier than regular breadcrumbs.
- Add spices – Paprika, cayenne, or onion powder add a flavor twist.
Variations You’ll Love
- Bacon Cheddar Potato Balls – Add crumbled bacon to the mix.
- Jalapeño Popper Style – Add diced jalapeños and cream cheese.
- Italian Style – Use mozzarella and dip in marinara.
- Loaded Potato Balls – Add sour cream, green onions, and bacon bits inside.
- Air Fryer Version – Cook at 375°F for 12–15 minutes until golden.
What to Serve with Crispy Potato Balls
These potato balls are versatile:
- Serve as an appetizer before dinner.
- Add to a party platter with dips like ranch, aioli, or marinara.
- Pair with soup or chili for a cozy meal.
- Enjoy as a game-day snack with beer or soda.
Storage and Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze uncooked potato balls on a tray, then transfer to a bag for up to 2 months. Fry straight from frozen (add 1–2 extra minutes).
- Reheat: Best in the oven or air fryer to restore crispiness.
FAQs About Crispy Potato Balls
Can I bake them instead of frying?
Yes! Bake at 400°F (200°C) for 20 minutes, flipping halfway.
Can I use instant mashed potatoes?
Yes, as long as they are thick and not watery.
Do I have to use cheddar cheese?
No—mozzarella, pepper jack, or gouda all work well.
Can I make them ahead?
Yes! Roll and coat the potato balls, refrigerate, then fry just before serving.
Can I air fry them?
Definitely! Brush lightly with oil and cook at 375°F for 12–15 minutes.
Nutrition Facts (per 1 potato ball, makes 16)
| Nutrient | Amount |
|---|---|
| Calories | 85 |
| Carbohydrates | 9g |
| Protein | 2g |
| Fat | 4g |
| Saturated Fat | 2g |
| Cholesterol | 12mg |
| Sodium | 115mg |
| Fiber | 1g |
| Sugar | 1g |
Final Thoughts
Crispy Potato Balls are proof that leftovers can be transformed into something extraordinary. With a crunchy panko shell and a soft, cheesy interior, these little bites are perfect for entertaining or just satisfying your snack cravings.
Whether you fry, bake, or air fry them, they’ll disappear fast—so make a double batch!
