These Herb-Infused Baked Potato Balls are a delightful twist on the classic mashed potatoes, perfect for those of us who love a crispy, cheesy bite with a hint of fresh herbs.
Growing up in the Midwest, potatoes were a staple at every family gathering, and this recipe brings a modern, fun twist to those comforting memories. Now that I’m juggling work, weeknight dinners, and trying to make the most of leftovers, recipes like this feel especially practical. It’s a great way to use leftover mashed potatoes and still put something on the table that feels a little special.
Whether you're hosting a party or just looking for a cozy side dish, these potato balls are sure to be a hit.
These potato balls are incredibly versatile and pair well with a variety of dishes. Serve them alongside a fresh green salad for a light meal, or as a side to grilled chicken or steak for something heartier.
They also make a fantastic appetizer for parties, especially when paired with a selection of dipping sauces like garlic aioli, spicy sriracha mayo, or a classic marinara.
Herb-Infused Baked Potato Balls with Parmesan
Servings: 4-6 servings
Ingredients
2 cups mashed potatoes
Directions
Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
In a large bowl, combine the mashed potatoes, grated Parmesan cheese, chopped dill, crumbled bacon, beaten egg, salt, and pepper.
Form the mixture into golf ball-sized portions.
Coat each potato ball in breadcrumbs.
Arrange the potato balls on the prepared baking sheet and spray lightly with olive oil.
Bake for 20-25 minutes until they are golden brown and crispy.
Let them cool slightly before serving.
Variations & Tips
For a vegetarian version, simply omit the bacon and add more herbs like chives or parsley for extra flavor. You can also experiment with different cheeses such as cheddar or mozzarella for a different taste profile.
If you're looking for a gluten-free option, try using gluten-free breadcrumbs or crushed cornflakes as a coating. To add a bit of spice, mix some cayenne pepper or smoked paprika into the breadcrumb coating.
