Introduction:
If you’re looking for the ultimate comfort food snack, these Crispy Potato & Cheese Bombs with Garlic Butter are a must-try.
Golden on the outside, soft and cheesy on the inside, they’re packed with flavor and topped off with a luscious garlic butter drizzle.
Whether you’re serving them as an appetizer, side dish, or party bite, they’re sure to disappear fast. Simple ingredients, big flavor—what more could you ask for?
Crispy Potato & Cheese Bombs with Garlic Butter
Ingredients:
2 large potatoes, peeled and diced
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
4 tablespoons butter
2 cloves garlic, minced
Salt and pepper to taste
Instructions:
Boil the Potatoes:
Place diced potatoes in a pot, cover with cold salted water, and bring to a boil.
Cook until tender (10–15 minutes). Drain well and mash until smooth.
Make the Filling:
To the mashed potatoes, add cheddar cheese, Parmesan, chopped parsley, salt, and pepper.
Mix thoroughly. Let cool slightly until easy to handle.
Form the Bombs:
Scoop out small portions and roll into balls (about golf ball size).
Place on a tray and chill in the fridge for 20–30 minutes to firm up.
Crisp Them Up:
Heat oil in a pan over medium heat. Fry the potato bombs until golden brown and crispy on all sides.
Alternatively, bake at 425°F (220°C) for 20–25 minutes, turning halfway and brushing with oil.
Make Garlic Butter:
Melt butter in a small pan, add minced garlic, and cook until fragrant (1–2 minutes).
Remove from heat.
Finish:
Brush crispy bombs with garlic butter and sprinkle with extra parsley or Parmesan if desired.
How to Store:
Refrigerator:
Allow the potato bombs to cool completely. Store them in an airtight container in the fridge for up to 3–4 days.
Freezer:
Place cooled bombs on a baking sheet in a single layer and freeze until solid.
Then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months.
For best results, freeze before adding garlic butter and brush it on after reheating.
Reheating:
Oven/Air Fryer: Reheat at 375°F (190°C) for 8–10 minutes or until hot and crispy.
Microwave: Heat in 30-second bursts, though they may lose crispiness.
Stovetop: Re-crisp in a skillet with a bit of oil over medium heat.
Variations:
Stuffed Center:
Press a small cube of mozzarella or cream cheese into the center of each potato ball before rolling. Surprise melty middle!
Spicy Kick:
Add chopped jalapeños, a pinch of chili flakes, or smoked paprika to the potato mixture for extra heat.
Crunchy Coating:
Roll the bombs in beaten egg and breadcrumbs before frying or baking for a golden, extra-crispy crust.
Herb Swaps:
Try chives, dill, or green onions instead of parsley for a different flavor twist.
Cheese Blend:
Mix in pepper jack, gouda, or mozzarella with the cheddar for a more complex cheesy flavor.
Tips:
Chill Before Cooking:
Chilling helps the bombs hold their shape and prevents them from falling apart during frying or baking.
Don’t Overwork the Potatoes:
Mash just enough to make them smooth—overmixing can make the texture gluey.
Use Leftover Mashed Potatoes:
Great shortcut—just mix in the cheeses and seasoning, then roll and cook.
Garlic Butter Upgrade:
Add a touch of lemon zest or a sprinkle of crushed red pepper to the butter for a flavor boost.
Nutritional Information (per 3 bombs):
Calories: ~220 kcal
Total Fat: 13g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 250mg
Total Carbohydrates: 18g
Dietary Fiber: 2g
Sugars: 1g
Protein: 6g
Calcium: ~120mg
Iron: ~1mg
Note: These values can vary based on exact ingredients and cooking method (baking vs frying).
For lower calories, bake instead of fry and use reduced-fat cheese.