Crispy Potato Cheese Bombs (Print Version)
Bite-sized potato balls packed with gooey cheese, fresh herbs, and a crunchy coating for extra delight.
# Ingredients:
→ Potato Base
01 -
2 large russet potatoes, peeled and diced into small cubes
→ Cheese & Herbs
02 -
1 cup shredded sharp or medium cheddar cheese
03 -
1/4 cup grated Parmesan cheese
04 -
1/4 cup finely chopped fresh parsley
→ Butter & Seasoning
05 -
4 tablespoons unsalted butter
06 -
2 garlic cloves, minced or grated
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
Optional: Pinch of paprika or chili flakes
→ Coating
10 -
Optional: Breadcrumbs or crushed cornflakes for coating
# Steps:
01 -
Place the peeled and diced potatoes in a large pot of salted water. Boil for 10–12 minutes, or until the potatoes are fork-tender. Drain thoroughly, then return to the pot or a large bowl and mash until smooth and creamy without any liquid additions.
02 -
While the potatoes are still warm, fold in the shredded cheddar, Parmesan cheese, and chopped parsley. Season with salt and pepper. For enhanced flavor, incorporate paprika or chili flakes as desired. Allow the mixture to cool enough to be easily handled.
03 -
Using your hands or a small scoop, form the potato mixture into bite-sized balls, approximately the size of a golf ball. For a molten center, press a small cube of cheddar into each ball and seal it. Arrange the shaped balls on a greased or parchment-lined baking sheet, leaving space between each.
04 -
Melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1–2 minutes until just fragrant, taking care not to brown the garlic. Remove from heat and brush the garlic butter generously over the potato balls.
05 -
For extra crunch, roll each potato ball in breadcrumbs or crushed cornflakes. Bake in a preheated oven at 400°F (200°C) for 20–25 minutes until golden and crisp. Optionally, brush with additional garlic butter midway through baking.
06 -
Transfer hot potato cheese bombs to a serving platter and offer with preferred dipping sauces such as ranch, sour cream, spicy ketchup, or garlic aioli. Serve immediately for optimal texture and flavor.
# Notes:
01 -
For firmer potato balls, be sure not to add additional liquid when mashing the potatoes.
02 -
Chilling the shaped balls briefly in the fridge before baking can help them hold their shape.