Crispy Potato & Cheese Bombs with Garlic Butter
Crispy potato and cheese bombs filled with gooey cheese and finished with garlic butter. Perfect as an appetizer or snack.
Ingredients
- 2 pounds potatoes peeled and cubed
- 1 ½ cups shredded mozzarella or cheddar cheese
- ½ cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- Oil for frying or brushing
- Garlic Butter:
- ¼ cup unsalted butter melted
- 2 cloves garlic minced
- 1 tablespoon fresh parsley chopped (optional)
Instructions
- Boil potatoes in salted water until fork-tender. Drain well and mash until smooth.
- Let potatoes cool slightly, then mix in flour, cornstarch, salt, black pepper, and paprika.
- Scoop small portions of dough and flatten in your hand.
- Place cheese in the center and wrap dough completely around it, sealing well.
- Roll into smooth balls.
- For frying: Heat oil to 350°F and fry bombs for 2–3 minutes until golden.
- For baking: Brush with oil and bake at 400°F for 18–22 minutes, turning once.
- For air fryer: Cook at 375°F for 10–12 minutes, shaking halfway.
- Mix melted butter and garlic together.
- Brush hot potato bombs with garlic butter and sprinkle with parsley if using.
- Serve warm.
Notes
Drain potatoes thoroughly to prevent soggy dough. Freeze bombs briefly if cheese leaks during cooking.