For the Potato Balls:
- 3 cups mashed potatoes (leftover or freshly made—cooled!)
- 1 large egg, lightly beaten
- ½ cup grated Parmesan cheese, plus extra for topping
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives or green onions, minced
- 1 tsp garlic powder (or 1 clove minced garlic)
- ½ tsp dried thyme or rosemary
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup all-purpose flour (or almond flour for GF)
For Baking:
- 2 tbsp olive oil
- Extra Parmesan and flaky sea salt for finishing
🌿 Gluten-free? Use almond flour or certified GF all-purpose blend.
🥛 Dairy-free? Swap Parmesan for nutritional yeast + vegan cheese shreds.
🕒 Step-by-Step Instructions (Crispy & Foolproof!)
1. Prep & Preheat
- Preheat oven to 425°F (220°C)
- Line a baking sheet with parchment paper or silicone mat
- Lightly grease with olive oil
2. Make the Mixture
- In a large bowl, combine mashed potatoes, egg, Parmesan, herbs, garlic, thyme, salt, and pepper.
- Stir in flour until mixture holds together when pressed.
- If too wet, add 1–2 tbsp more flour. If too dry, add a splash of milk.
3. Shape the Balls
- Scoop 2-tbsp portions and roll into smooth balls (about 1.5 inches wide).
- Place on prepared baking sheet, 1 inch apart.
4. Coat & Bake
- Brush each ball lightly with olive oil (or spray).
- Sprinkle with extra Parmesan.
- Bake for 20–25 minutes, flipping halfway, until deeply golden and crisp.
5. Finish & Serve
- Sprinkle with flaky sea salt and extra herbs.
- Serve hot with:
→ Garlic aioli
→ Marinara sauce
→ Sour cream & chives
🍽️ Serving Suggestions
💡 Pro Tips for Perfect Potato Balls Every Time
- Use cooled mashed potatoes—warm = greasy, sticky balls
- Don’t skip the egg—it binds everything together
- For extra crispiness: Broil 1–2 minutes at the end
- Make ahead: Shape and refrigerate up to 24 hours before baking
- Freeze unbaked: Place on tray, freeze solid, then store in bag. Bake from frozen (+5 min)
❓ Common Questions Answered
Can I use sweet potatoes?
Yes! Mix half sweet, half white for color and flavor—but reduce added salt.
Why are my balls falling apart?
→ Too much moisture in potatoes
→ Not enough binder (egg/flour)
→ Fix: Squeeze excess water from mashed potatoes before mixing.
Can I air fry these?
Absolutely! Air fry at 400°F for 10–12 minutes, shaking halfway.
❤️ Final Thought: Elegance in Simplicity
In a world of complicated recipes, these Herb-Infused Baked Potato Balls with Parmesan prove that humble ingredients can shine—when treated with care and a little creativity.
They’re the kind of dish that wows without stress, comforts without heaviness, and disappears faster than you can refill the plate.
So grab those leftover potatoes, chop some herbs, and turn tonight’s side dish into something unforgettable.
🥔 Because the best meals aren’t about extravagance—they’re about heart.
Loved this easy gourmet side?
👉 Pin it for your holiday menu
👉 Share it with a fellow home cook or entertainer
👉 Comment below: What’s your favorite potato transformation?
Prep: 15 min | Bake: 25 min | Makes: 20–24 balls
