Name: Crispy Parmesan Herb Potato Bites
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 20
Ingredients: 2 cups cold mashed potatoes (500 g); ½ cup grated Parmesan cheese (60 g); 2 cloves garlic, minced; 1 large egg; 2 tbsp chopped chives (optional) (8 g); ½ tsp sea salt (3 g); ¼ tsp black pepper (1 g); ½ cup all-purpose flour (60 g); 2 large eggs, beaten; 1½ cups panko breadcrumbs (150 g); 1 tsp Italian seasoning (1 g); ½ tsp garlic powder (1 g); ¼ tsp smoked paprika (optional) (0.5 g); ¼ tsp salt (1.5 g); ¼ tsp black pepper (1 g); Vegetable or canola oil for frying

Jump to Recipe

Whenever I’m planning a party or even just a cozy night in, I love having a snack that’s crispy, cheesy, and totally addictive. These crispy Parmesan herb potato bites check all the boxes. They’re golden on the outside, soft and fluffy inside, and loaded with flavor from garlic, Parmesan, and fresh chives. They’re the kind of little bites that disappear off the plate before you even realize how many you’ve had.

What I really love about these potato bites is that they start with something as simple as leftover mashed potatoes. It’s such a fun way to turn an everyday side dish into something exciting and party-ready. Once you roll them in seasoned breadcrumbs and fry them until golden, you end up with the most satisfying crunch. Paired with your favorite dip, whether it’s marinara, ranch, or garlic aioli, they’re pretty much impossible to resist.

I like to make a big batch when friends or family are coming over because everyone loves them. They’re the perfect little finger food for game day, holidays, or any get-together where you want to impress without a lot of fuss. Plus, they’re just plain fun to eat. If you’re anything like me, you’ll find yourself sneaking a few before they even hit the table.

Table of Contents

Ingredients

Potato Mixture:

2 cups cold mashed potatoes (500 g): I love using cold mashed potatoes because they hold together so well when rolled into little bites.
½ cup grated Parmesan cheese (60 g): Parmesan adds the perfect salty, cheesy flavor that makes these bites irresistible.
2 cloves garlic, minced: Fresh garlic brings that punch of flavor I can never skip.
1 large egg: The egg helps bind everything together so the bites keep their shape.
2 tbsp chopped chives (optional) (8 g): Chives give a pop of freshness and a pretty bit of color.
½ tsp sea salt (3 g): A little salt makes all the flavors shine.
¼ tsp black pepper (1 g): Pepper adds just the right touch of warmth.

For Coating:

½ cup all-purpose flour (60 g): A quick roll in flour helps the coating stick perfectly.
2 large eggs, beaten: Dipping in egg makes sure the crumbs stay put.
1½ cups panko breadcrumbs (150 g): Panko gives the crunchiest coating, which is my favorite part.
1 tsp Italian seasoning (1 g): This adds a lovely herby flavor that makes each bite taste special.
½ tsp garlic powder (1 g): Garlic powder gives an extra boost of savory goodness.
¼ tsp smoked paprika (optional) (0.5 g): I like adding smoked paprika for a little warmth and color.
¼ tsp salt (1.5 g): Just enough salt to balance the coating.
¼ tsp black pepper (1 g): A sprinkle of pepper rounds out the flavor.

For Frying:

Vegetable or canola oil for frying: You’ll need enough oil to get that golden, crispy finish on every potato bite.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. In a large bowl, combine mashed potatoes, Parmesan, minced garlic, egg, chives, salt, and pepper until smooth.

2. Scoop out about 1 tablespoon of the mixture, roll into balls, and place on a lined tray or plate.

3. Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Italian seasoning, garlic powder, paprika, salt, and pepper.

4. Roll each potato ball in flour, dip in egg, and coat thoroughly with the breadcrumb mixture.

5. Heat 2 inches (5 cm) of oil in a heavy pan to 350°F (175°C). Fry the potato bites in small batches for 3–4 minutes, or until golden and crispy. Remove and drain on paper towels.

6. Serve hot with your favorite dip such as marinara, garlic aioli, or ranch.

Tips & Tricks for Perfect Potato Bites

Make sure your mashed potatoes are cold because they’re much easier to shape and hold together.
Grate the Parmesan fresh if you can, it melts into the potatoes beautifully and gives a stronger flavor.
Don’t skip the flour, egg, and breadcrumb steps. That triple coating is what makes them so extra crispy.
Fry in small batches so the oil temperature stays hot and the bites cook evenly.
If you want even more crunch, try double-coating them in the breadcrumbs.
Keep a paper towel-lined plate ready so you can drain the bites right after frying to avoid extra grease.
Feel free to play around with the seasonings in the breadcrumb mix to match your favorite flavors.

Serving

These potato bites taste best when they’re hot and crispy straight from the fryer.
I like to serve them with a mix of dips like marinara, ranch, or garlic aioli so everyone can pick their favorite.
They make a great party snack, but they’re just as fun for family movie night or game day.
A sprinkle of extra Parmesan and some fresh herbs on top before serving makes them look extra fancy.
Serve them on a big platter because they’ll disappear fast once you set them out.

Storing

If you’ve got leftovers, let the potato bites cool completely before storing them so they don’t get soggy.
Keep them in an airtight container in the fridge and they’ll stay good for about 3 days.
To bring back that crispy crunch, pop them in the air fryer or oven instead of the microwave.
You can also freeze them after frying, just spread them out on a tray first so they don’t stick together, then transfer to a freezer bag.
When you’re ready to enjoy them again, reheat straight from frozen until they’re hot and crispy.

FAQs

Can I bake these instead of frying?
Yes, you can bake them at 400°F (200°C) for about 20–25 minutes, flipping halfway through. They won’t be quite as crispy as frying, but they’re still delicious.

Can I make these ahead of time?
Definitely. You can roll and coat the potato bites, then keep them in the fridge for a few hours before frying. This makes party prep so much easier.

Can I freeze potato bites?
Yes, once they’re fried and cooled, freeze them on a baking sheet before transferring to a freezer bag. Just reheat in the oven or air fryer until hot and crispy.

Do I have to use Parmesan cheese?
Not at all. Parmesan gives a great flavor, but you can swap in cheddar, mozzarella, or whatever cheese you like.

What dips go best with these potato bites?
I love them with marinara, ranch, or garlic aioli, but they’re also amazing with sour cream or a spicy sriracha mayo.

Yield: 20