Go Back

Crispy Garlic Parmesan Potato Bites

Golden, deep-fried mashed potato balls coated in panko, drizzled with creamy garlic aioli and topped with fresh parmesan and parsley. The ultimate party appetizer.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 4 Servings
Course: Appetizer, Side Dish, Snack
Cuisine: American, Modern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 2 lbs russet potatoes peeled and cubed
  • 4 tbsp unsalted butter softened
  • 0.25 cup heavy cream warmed
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp black pepper
Breading & Frying
  • 1 cup all-purpose flour
  • 3 eggs beaten
  • 2 cups panko breadcrumbs
  • 4 cups vegetable oil for frying
Toppings & Sauce
  • 0.5 cup mayonnaise
  • 2 cloves garlic minced
  • 1 tsp lemon juice
  • 0.5 cup parmesan cheese grated
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Pot
  • Potato masher
  • Deep Fryer or Dutch Oven
  • Wire rack
  • Mixing bowls

Method
 

  1. Boil peeled and cubed potatoes in salted water until tender (approx 15-20 mins). Drain well.
  2. Mash potatoes with butter, cream, garlic powder, salt, and pepper until smooth. Refrigerate for 30 minutes to firm up.
  3. Scoop cooled potato mixture and roll into 1-inch balls.
  4. Set up a breading station: flour, beaten eggs, and panko breadcrumbs in separate bowls.
  5. Coat each ball in flour, dip in egg, then roll in panko crumbs to coat evenly.
  6. Heat oil in a deep pot to 350°F (175°C).
  7. Fry potato bites in batches for 3-4 minutes until golden brown. Drain on a wire rack.
  8. Mix mayonnaise, minced garlic, and lemon juice to make the aioli.
  9. Pile bites in a bowl, drizzle with aioli, and top generously with parmesan and parsley.

Notes

Ensure the oil returns to temperature between batches to prevent greasy potatoes.