Golden Parmesan Herb Potato Bites
Golden Parmesan Herb Potato Bites are crispy, cheesy, and absolutely irresistible. They’re crunchy on the outside, fluffy inside, and bursting with garlic and herbs in every bite. Whether you serve them at a party or as a side or snack at home, these little bites are guaranteed to disappear fast.
Ingredients
- 2 cups cold mashed potatoes
- ½ cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 large egg
- 2 tablespoons chopped chives optional
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 ½ cups panko breadcrumbs
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika optional
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable or canola oil for frying
Instructions
- In a large bowl, combine the cold mashed potatoes, Parmesan cheese, minced garlic, egg, chives (if using), salt, and pepper. Stir until everything is fully combined and smooth.
- Scoop out about 1 tablespoon of the mixture and gently roll it between your hands to form small balls. If the mixture is sticky, dust your palms with a little flour or lightly wet your hands. Set the shaped bites on a parchment-lined tray or plate.
- Prepare three shallow bowls for coating: One with the flour. One with the beaten eggs. One with the panko breadcrumbs, Italian seasoning, garlic powder, smoked paprika (if using), salt, and pepper mixed together.
- Take each potato ball and roll it in the flour, shaking off the excess. Dip it into the egg to coat completely. Roll it in the seasoned breadcrumbs, pressing gently so the coating sticks well.
- Pour about 2 inches of vegetable or canola oil into a deep pan or skillet. Heat over medium until the oil reaches 350°F.
- Working in small batches, carefully lower a few coated bites into the hot oil. Fry for 3 to 4 minutes, turning occasionally, until they’re crisp and golden brown.
- Use a slotted spoon to transfer the bites to a paper towel-lined plate. Let them cool for a couple of minutes before serving.
- Serve warm with marinara, garlic aioli, ranch, or your favorite dipping sauce. Enjoy!
Notes
Chill the Mixture: Cold mashed potatoes work best because they hold shape and fry evenly.
Test the Oil Temperature: Use a thermometer if possible. If it's too hot, they’ll burn; if it's too cool, they’ll soak up oil.
Batch Frying: Avoid overcrowding the pan so the oil stays hot and the bites fry evenly.
Flavor Boost: Add extra Parmesan to the breadcrumb coating for even more cheesy flavor.