Crispy on the outside and soft in the center, these Parmesan herb potato bites are the kind of appetizer that disappears fast once they hit the table. They take familiar mashed potatoes and turn them into something a little more special, with savory Parmesan in every bite. Perfect for parties, game days, or casual get-togethers, they’re easy to prep ahead and fry just before serving. Simple, crowd-friendly, and exactly the kind of snack people keep reaching for.

Crispy parmesan herb potato bites arranged on a black plate around a bowl of red dipping sauce, garnished with fresh chives on a rustic surface.

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Potato-based snacks have always been my first choice when I need something reliable for entertaining, especially for party appetizers that everyone recognizes and reaches for. These golden fried potato bites started as a simple way to use leftover mashed potatoes, then quickly became one of those easy potato appetizers I make on repeat. They’re unfussy, familiar, and exactly the kind of bite-sized appetizers that work just as well for casual gatherings as they do for planned celebrations.

Why You Will Love This Recipe

These crispy potato bites hold their shape beautifully, with a golden coating that stays crunchy while the inside remains soft and savory.
The recipe works well as bite-sized appetizers, making them easy to serve for parties, potlucks, or casual hosting.
You can prep them ahead, refrigerate, and fry just before serving, which makes them ideal make ahead appetizers when timing matters.
They fit right in with classic party appetizers and game day snacks, pairing easily with marinara, ranch, or garlic-based dips.

Golden, crispy potato bites stacked on a plate, topped with chopped chives, with one bite lifted on a fork beside a bowl of red dipping sauce.

Ingredients

Mashed Potatoes: Cold, thick mashed potatoes work best here. A drier mash helps these potato bites hold their shape and keeps them from spreading during frying.
Parmesan Cheese: Use finely grated Parmesan so it blends smoothly into the mixture, adding savory depth to these parmesan potato bites.
Eggs: The egg in the potato mixture acts as a binder, which is essential for forming sturdy potato bites appetizer portions that stay intact when coated and fried.
Panko Breadcrumbs: Panko creates a lighter, crunchier coating than regular breadcrumbs, giving these crispy potato bites their signature texture.
Seasonings: Italian seasoning and garlic powder add balanced flavor without overpowering the potatoes, keeping this an easy potato appetizer that pairs well with a variety of dips.

See the recipe card for the complete list of ingredients and quantities.

How To Make Parmesan Herb Potato Bites

Mashed potatoes in a mixing bowl topped with a cracked egg, grated parmesan cheese, chopped fresh herbs, and seasoning before mixing.

Step 1: In a large bowl, combine mashed potatoes, Parmesan, garlic, egg, chives, salt, and pepper. Mix until smooth and fully combined.

Small scoops of seasoned mashed potato mixture shaped into balls and lined up on a parchment-lined baking tray, with the remaining mixture in a bowl nearby.

Step 2: Scoop about 1 tablespoon of the mixture and roll into balls. Place on a lined tray or plate.

Prepared potato balls arranged on a parchment-lined baking tray, with bowls of flour, beaten egg, and breadcrumbs set up below for breading before cooking.

Step 3: Set up three coating stations. Place the flour in one shallow bowl. Add the beaten eggs to a second bowl. In a third bowl, mix the panko breadcrumbs with Italian seasoning, garlic powder, smoked paprika, salt, and black pepper.

Breaded potato bites coated in breadcrumbs and arranged in a single layer on a black plate, ready to be baked or fried.

Step 4: Roll each potato ball in the flour, dip it into the beaten eggs, then coat thoroughly with the seasoned breadcrumb mixture. Press gently so the coating adheres well.

Golden-brown fried potato bites resting on a paper towel–lined black plate, draining excess oil after frying.

Step 5: Heat about 2 inches of oil in a heavy-bottomed pan to 350℉. Fry the potato bites in small batches for 3 to 4 minutes, turning as needed, until golden brown and crisp.

Tips For Success

Start with cold, firm mashed potatoes so the mixture is easy to handle and holds its shape.
If the mixture feels loose or sticky while rolling, chill it for 15 minutes or mix in 1 tablespoon of flour before shaping to help it bind.
After shaping, chill the potato bites briefly before breading and frying. This helps prevent them from breaking apart once they hit the oil.
Press the breadcrumb coating on gently but firmly so it adheres well and sets quickly during frying.
Fry in batches at a steady 350°F, allowing the oil to return to temperature between batches for consistent results.

Variations and Serving Ideas

Oven-Baked: Arrange the breaded bites on a lined baking sheet, spray lightly with oil, and bake at 425°F until golden and crisp, turning once halfway through.
Air Fryer: Cook in a single layer at 375°F, shaking the basket once, until evenly crisp and browned.
Cheese Swap: Try a mix of Parmesan and shredded mozzarella for a softer center with the same crisp exterior.
Herby: Add fresh parsley or thyme to the potatoes for a slightly brighter flavor profile.
Serving Ideas: Serve these potato bites hot as party appetizers alongside marinara, garlic aioli, or ranch. They also work well as a snack platter addition with other finger foods for casual entertaining.

Tried these Golden Parmesan Herb Potato Bites? Please rate the recipe and leave a comment below to let us know how they turned out. Your feedback helps others find and enjoy it too!

Parmesan Herb Potato Bites

These Parmesan herb potato bites are a simple way to turn a familiar comfort food into an easy appetizer. Their small size makes them ideal for entertaining, while the crisp exterior and soft center keep them appealing from the first bite to the last. Serve warm with a dipping sauce for best results.

Prep Time 30

Cook Time 20

Total Time 50

Serving Size 20 bites

Equipment

Large mixing bowl
Measuring cups and spoons
Baking sheet or a large plate
Shallow bowls for breading
Heavy-bottomed skillet
Slotted spoon
Paper towels

Ingredients

Potato Mixture

2 cups mashed potatoes cold
½ cup Parmesan cheese grated
2 cloves garlic minced
1 large egg
2 tablespoons chives chopped
Sea salt and black pepper to taste

Coating

½ cup all-purpose flour
2 large eggs beaten
1½ cups panko breadcrumbs
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon smoked paprika optional
¼ teaspoon salt
¼ teaspoon black pepper

For Frying

Vegetable oil or canola oil for frying

Instructions

In a large mixing bowl, combine the mashed potatoes, Parmesan cheese, minced garlic, egg, chives, salt, and black pepper. Mix until smooth and evenly combined.
Scoop about 1 tablespoon of the potato mixture and roll it into a ball. Place the formed bites on a lined baking sheet or plate. Repeat with the remaining mixture.
Set up three coating stations. Place the flour in one shallow bowl. Add the beaten eggs to a second bowl. In a third bowl, mix the panko breadcrumbs with Italian seasoning, garlic powder, smoked paprika, salt, and black pepper.
Roll each potato ball in the flour, dip it into the beaten eggs, then coat thoroughly with the seasoned breadcrumb mixture. Press gently so the coating adheres well.
Heat about 2 inches of oil in a heavy-bottomed pan to 350℉. Fry the potato bites in small batches for 3 to 4 minutes, turning as needed, until golden brown and crisp.
Remove the bites with a slotted spoon and drain on paper towels. Serve hot with marinara sauce, garlic aioli, or ranch dressing.

Notes

Cold mashed potatoes work best and help the bites hold their shape.
If the mixture feels too soft, refrigerate it for 15 minutes before shaping.
These bites can be breaded ahead of time and refrigerated until ready to fry.

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