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Crispy Parmesan Potato Puffs

In life, you will meet three kinds of recipes. Recipes that you don't really like and won't try. Recipes that you like and say you'll try later. And recipes that make you want to run for your life to the kitchen to try them as soon as possible.

This is one of those recipes.

Of course, I'm speaking for myself here, but something tells me you'll be gathering ingredients halfway to the end of this post.

I met this recipe spontaneously on Jessica's site when I was checking out her fluffy snickerdoodles. It showed up as a related post, my eyes caught glance of it, and within seconds of browsing through pictures and ingredients, I was speeding (safely, of course) to the store to pick up green onions and Panko bread crumbs. It turned out that they were both on sale, which I obviously took as a sign of fate--I was meant to make these.

So, I quickly hurried back home and I mixed and I dunked and I rolled. And it wasn't long before I had a tray of these gorgeous Parmesan potato puffs in front of me, and it also wasn't long before they disappeared. I am seriously not exaggerating when I say that I ate the entire batch, with the exception of three or four that I so generously allowed my family to taste. Of course, they were immediately hooked as well so I ended up making another batch the same day.

If there is anything that combines crispiness and fluffiness perfectly, it's these potato puffs. Not to mention, their flavor is incredible. The recipe listed below is for half a batch, but if you want to have enough to go around for everyone, I highly recommend making the full recipe as written on Jessica's site, or even doubling the batch, because these, my friends, are ridiculously irresistible.

Crispy Parmesan Potato Puffs

Yield: approximately 30 puffs
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1 pound russet potatoes, peeled and cut into chunks
1 tablespoon milk
1 and 1/2 tablespoons unsalted butter
1/8 teaspoon salt
pinch of pepper
1/2 cup grated Parmesan cheese
1 tablespoon minced green onions
1 egg, lightly beaten
1-2 cups seasoned Panko bread crumbs (plus more if needed)


In a large pot of boiling water, boil potatoes until fork-tender, about 20 minutes. Drain potatoes, then return them back to the pot and mash together with milk, butter, salt, and pepper. Stir in Parmesan cheese and green onions. Place potato mixture in the fridge to cool for 15-20 minutes.

Preheat oven to 400 degrees F. 

Remove potatoes from fridge and roll into 1-inch balls. Dip the balls in the beaten egg, then coat thoroughly with the bread crumbs. Place on parchment paper lined baking sheet about 2 inches apart. Spritz balls with a light coating of olive oil or cooking spray.

Bake for 12-15 minutes, or until crispy on the outside.

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