Crispy on the outside, creamy on the inside — these garlic parmesan potato cheese croquettes are pure comfort in every bite. Perfect for snacking or as a side dish, they’re loaded with flavor and impossible to resist! Let’s get into it!
If you love potato recipes, you are also going to LOVE my Moussaka, Potato au Gratin & my Mediterranean Chicken & Baby Potatoes dinner recipe!
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Ingredients
- Golden Potatoes
- Cornstarch
- Parmesan Cheese
- Parsley
- Unsalted Butter
- Garlic
- Milk
- All-Purpose Flour
See recipe card for quantities! (scroll all the way down:)
Instructions
First make the garlic butter dough!
Add it to the mashed potatoes along with the seasonings & cheese!
Roll the mixture into little balls & deep fry until crispy!
Place into oven at 350 fahrenheit
- Boil the Potatoes:
Quarter the potatoes and add them to a pot of heavily salted water. Boil until fork-tender, about 15 minutes. Drain and transfer to a large bowl. - Mash & Season:
Mash the potatoes until smooth. Mix in salt, garlic powder, paprika, cornstarch, parmesan, and pepper until fully combined. - Make the Garlic Butter Paste:
In a pan over low heat, melt the butter. Add the minced garlic and sauté until fragrant (about 1 minute). Stir in the milk, then remove from heat. Add in the flour & mix with a wooden spoon until it forms a thick paste. - Combine:
Transfer the garlic butter dough into the mashed potatoes and mix until smooth. - Shape:
Scoop out a tablespoon of the mixture and roll it into a ball. Repeat with the rest of the mixture. - Fry to Perfection:
Heat oil to 350°F (175°C). Fry the potato balls in batches until golden brown and crispy, about 5 minutes. - Serve & Enjoy:
Serve immediately, sprinkled with chopped parsley & top with extra parmesan cheese while they’re still hot!These are next-level with sour cream and chive dip — you’re gonna love them! 😍
Full recipe card is all the way at the end! (scroll all the way down:)
Substitutions
- Golden Potatoes → Russet or Yukon Gold potatoes
- Cornstarch → Potato starch or all-purpose flour
- Shredded Parmesan Cheese → Grated Pecorino Romano or cheddar
- Parsley → Chives or green onions
- Unsalted Butter → Salted butter or olive oil
- Garlic → Garlic paste or garlic powder
- Milk → Almond milk or oat milk
- All-Purpose Flour → Gluten-free flour or cornstarch
Equipment
- Large Pot
- Mixing Bowl
- Potato Masher & Whisk
- Deep Fryer or Heavy-Bottomed Pot
- Measuring Cups and Spoons
Storage
Store leftover potato balls in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F until crispy. For freezing, place cooled potato balls on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 2 months. Reheat from frozen at 375°F until heated through and crispy!
Top tips
- Dry Potatoes Well: After boiling, let the potatoes sit for a minute to release excess moisture — this helps them crisp up better.
- Chill Before Frying: Let the shaped potato balls chill in the fridge for 15–20 minutes to hold their shape while frying.
- Avoid Overcrowding: Fry in small batches to keep the oil temperature stable and ensure even crispiness.
FAQs
This usually happens if the mixture is too wet. Make sure to dry the potatoes well after boiling and chill the shaped croquettes for 15–20 minutes before frying to help them hold their shape.
Yes! To bake, place them on a lined baking sheet and bake at 400°F (200°C) for 20–25 minutes, flipping halfway. For air-frying, cook at 375°F (190°C) for 12–15 minutes, shaking halfway through.
Make sure the oil is hot enough (around 350°F/175°C) before frying. Fry in small batches to maintain the temperature and let them drain on a paper towel to remove excess oil.
Related
Looking for other recipes like this? Try these:
Easy & Cripsy Potato Cheese Croquettes Recipe
Ingredients
Equipment
Method
- Boil the Potatoes: Quarter the potatoes and add them to a pot of heavily salted water. Boil until fork-tender, about 15 minutes. Drain and transfer to a large bowl.
- Mash & Season: Mash the potatoes until smooth. Mix in salt, garlic powder, paprika, cornstarch, parmesan, and pepper until fully combined.
- Make the Garlic Butter Paste: In a pan over low heat, melt the butter. Add the minced garlic and sauté until fragrant (about 1 minute). Stir in the milk, then remove from heat. Add in the flour & mix with a wooden spoon until it forms a thick paste.
- Combine: Transfer the garlic butter dough into the mashed potatoes and mix until smooth.
- Shape: Scoop out a tablespoon of the mixture and roll it into a ball. Repeat with the rest of the mixture.
- Fry to Perfection: Heat oil to 350°F (175°C). Fry the potato balls in batches until golden brown and crispy, about 5 minutes.
- Serve & Enjoy: Serve immediately, sprinkled with chopped parsley & top with extra parmesan cheese while they’re still hot!These are next-level with sour cream and chive dip — you’re gonna love them! 😍
Notes
Food Safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Lee Swan says
they taste GREAT!!!!
Maja Ilic says
Aw thank you Lee! I'm so glad you enjoyed them!!