If you’ve got leftover mashed potatoes and are wondering what to do with them, these Herb-Infused Baked Potato Balls with Parmesan are the answer. They’re crispy on the outside, soft and flavorful on the inside, and packed with herby goodness, salty bacon, and cheesy charm. Think of them as the elegant cousin to mashed potatoes—bite-sized and perfect for snacks, sides, or even party platters. The best part? You don’t need a deep fryer or anything fancy. Just a hot oven and a little olive oil spray get the job done beautifully.
These potato balls are incredibly beginner-friendly and come together in minutes with simple, wholesome ingredients. Fresh dill adds a pop of brightness, while Parmesan brings that nutty, salty kick. A quick roll in breadcrumbs gives them that perfect golden crunch without the mess of frying. They’re great for making ahead and reheating, and they disappear fast whenever they’re on the table. Trust me, they’re the kind of thing you’ll make once and want to repeat weekly.
Why You’ll Love This Recipe:
• Perfect for using up leftover mashed potatoes
• Crispy outside, creamy inside—no frying required
• Customizable with herbs, cheeses, or meats
• Great appetizer or side dish for any occasion
Ingredients:
- 2 cups mashed potatoes
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped dill (fresh preferred)
- 1/4 cup crumbled bacon, cooked
- 1 egg, beaten
- Salt and pepper to taste
- 1 cup breadcrumbs
- Olive oil spray (for baking)
Instructions:
Preheat the oven
• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Make the potato mixture
• In a large mixing bowl, combine the mashed potatoes, Parmesan cheese, chopped dill, crumbled bacon, beaten egg, salt, and pepper. Mix until well combined.
Shape the balls
• Using clean hands or a cookie scoop, shape the mixture into golf ball-sized portions.
Bread the potato balls
• Roll each ball in the breadcrumbs until fully coated and place them on the prepared baking sheet.
Bake to perfection
• Lightly spray the tops of the potato balls with olive oil spray. Bake for 20–25 minutes or until golden and crispy on the outside.
Cool and serve
• Let the potato balls cool slightly before serving. Enjoy warm for the best flavor and texture!
Tips:
• Customize the herbs: Try using parsley, chives, or thyme instead of dill.
• Add a cheesy twist: Swap in shredded cheddar or gouda for a different flavor profile.
• Make it vegetarian: Skip the bacon or replace it with finely chopped sautéed mushrooms.
• Want more crunch? Try double-coating the potato balls by dipping them in a little beaten egg, then the breadcrumbs again.
Storage and Reheating:
• Refrigerator: Store leftover potato balls in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze uncooked or baked balls on a tray until solid, then transfer to a freezer bag. Bake from frozen at 375°F (190°C) for 25–30 minutes.
• To Reheat: Pop leftovers in a 350°F (175°C) oven or air fryer for 10–15 minutes until heated through and crispy again. Avoid the microwave—it’ll make them soft instead of crisp.
