Let’s be real mashed potatoes are amazing, but the leftovers? Sometimes they just sit in the fridge, staring back at you with a “you gonna do something with me?” vibe. Well, today we are doing something. Something golden, crispy, cheesy, and absolutely party-worthy.

Parmesan Herb Potato Bites. These little beauties are everything you want in a snack crunchy on the outside, warm and fluffy inside, and packed with all those savory, herby flavors that make you go, “Okay, I need five more of these.”

Whether you’re throwing a get-together, bringing a dish to a potluck, or just trying to make something fun for your family, this recipe has got you covered.

Why You’ll Love These Potato Bites

As someone who’s been around the block with party food, let me just say: this recipe gets it. It’s simple, it uses ingredients you probably already have, and it turns plain old mashed potatoes into a seriously crowd-pleasing snack.

Crispy on the outside, fluffy on the inside
Great way to use up leftover mashed potatoes
Freezer-friendly and easy to make ahead
Pairs with any dipping sauce under the sun

Plus, they’re kid-approved and fancy enough to serve to the grown-up crowd. What more can we ask from a potato?

Ingredients You’ll Need

Here’s what you’ll need to make about 20 of these golden bites of joy:

Ingredients:

Potato Mixture:

2 cups cold mashed potatoes (about 500 g)
½ cup grated Parmesan cheese (60 g)
2 cloves garlic, minced
1 large egg
2 tbsp chopped chives (optional but adds a pop of flavor)
½ tsp sea salt (3 g)
¼ tsp black pepper (1 g)

For Coating:

½ cup all-purpose flour (60 g)
2 large eggs, beaten
1½ cups panko breadcrumbs (150 g)
1 tsp Italian seasoning
½ tsp garlic powder
¼ tsp smoked paprika (optional for a little smoky flair)
¼ tsp salt
¼ tsp black pepper

For Frying:

Vegetable or canola oil (enough for 2 inches in your pan)

Dipping Sauces:

Marinara
Garlic aioli
Ranch dressing

Let’s Make Them! Step-by-Step Instructions

Step 1: Make the Potato Mixture

Grab a big bowl and toss in the mashed potatoes, Parmesan cheese, minced garlic, egg, chives (if using), salt, and pepper. Mix it all up until everything’s smooth and well combined.

Tip: If your mashed potatoes are on the softer side, chill the mixture for 10–15 minutes to make rolling easier.

Potato mixture ingredients mixed together

Step 2: Form the Bites

Scoop out about a tablespoon of the mixture and roll it into a ball. Place each ball on a lined baking tray or plate. Repeat until all your mixture is used up.

You should get around 20 potato bites, give or take depending on how generous you’re feeling with your scoops.

Step 3: Set Up Your Coating Station

You’ll need three bowls:

Bowl 1: All-purpose flour
Bowl 2: Beaten eggs
Bowl 3: Panko breadcrumbs mixed with Italian seasoning, garlic powder, paprika, salt, and pepper

This part can feel a little assembly-line-ish, which honestly is kind of fun. I like to get the kids involved here it’s messy in the best way.

Potato mixture balls in baking sheet, with coating station setup

Step 4: Coat Those Beauties

Take each potato ball and roll it in flour first, then dip it in the beaten egg, then coat it thoroughly with the breadcrumb mixture.

Make sure each bite is fully covered in breadcrumbs that’s where that crispiness magic happens!

Step 5: Fry ‘Em Up!

In a heavy-bottomed pan, heat about 2 inches of oil to 350°F (175°C). If you don’t have a thermometer, just drop in a little piece of bread if it sizzles and turns golden in about 30 seconds, you’re good to go.

Fry the bites in small batches for about 3–4 minutes, or until they’re golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate.

Pro tip: Don’t overcrowd the pan. It lowers the oil temperature and messes with the texture.

Step 6: Serve and Dip!

Serve these hot with your favorite dipping sauce. Marinara is classic, ranch is creamy and comforting, and garlic aioli feels a little fancy (but still totally easy).

Can I Make These Ahead of Time?

Absolutely! You can make the bites and chill them in the fridge for up to a day before frying. Or freeze them (unfried) on a baking sheet, then transfer to a bag once solid. When you’re ready, fry them straight from frozen just add an extra minute or so of cooking time.

If you’re frying them ahead of time, just reheat in the oven at 375°F (190°C) for 10–12 minutes to get that crisp back.

Troubleshooting Tips

My potato mixture is too soft to roll:

Try chilling the mixture for 15–20 minutes. If it’s still too soft, add a tablespoon of flour or breadcrumbs to firm it up.

They’re falling apart while frying:

Make sure they’re well coated and the oil is hot enough. Too-cold oil leads to soggy bites that can break apart.

They’re not crispy:

Use panko breadcrumbs instead of regular ones they give you that signature crunch. Also, make sure your oil is at the right temp!

Serving Ideas

Besides being just straight-up snackable, these potato bites also work great as:

A side dish to grilled meats
Topped with a tiny dollop of sour cream and chives for a mini loaded potato vibe
A fun addition to brunch with eggs and fruit
A unique appetizer at your next holiday gathering

They also disappear fast, so maybe double the batch. Just saying.

This recipe is simple enough for weeknights but impressive enough for guests. It uses what you already have and turns it into something delicious.

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