When I want a snack that’s both comforting and indulgent, these Crispy Potato & Cheese Bombs with Garlic Butter are my go-to. They’re perfectly crispy on the outside and deliciously soft and cheesy inside. The garlic butter drizzle adds a rich flavor that makes every bite irresistible — the kind of treat that disappears from the plate in minutes.

Why You’ll Love This Recipe

I love how simple yet satisfying these potato and cheese bombs are. The ingredients are basic, but when combined, they create something truly special. They’re ideal as an appetizer, snack, or side dish. I can easily prepare them ahead of time, and they always impress family and guests with their texture and flavor.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2 large potatoes, peeled and diced
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese (optional)
2 tablespoons unsalted butter (for the potato mixture)
1 tablespoon sour cream (optional)
1/2 teaspoon garlic powder
Salt and pepper to taste
1/2 cup breadcrumbs (for coating, optional)
2 tablespoons melted butter (for garlic butter)
1 clove garlic, finely minced
1 teaspoon chopped fresh parsley (optional, for garnish)

Directions

Peel and dice the potatoes. Boil them in salted water for about 15–20 minutes or until soft. Drain well and mash until smooth.
Add the butter, sour cream (if using), garlic powder, salt, and pepper. Stir in the shredded cheddar and Parmesan cheese until evenly mixed.
Let the mixture cool slightly so it’s easier to handle. Scoop about 1–2 tablespoons of the mixture, shape into small balls, and place on a tray.
Roll each ball in breadcrumbs to coat evenly (optional, but it gives extra crispiness).
Preheat the oven to 400°F (200°C) or preheat the air fryer to 375°F (190°C).
Arrange the potato bombs in a single layer on a baking sheet or in the air fryer basket. Bake or air fry for 15–20 minutes, flipping halfway through, until golden and crispy.
While they cook, prepare the garlic butter by melting 2 tablespoons of butter in a small pan. Add the minced garlic and sauté for 1–2 minutes until fragrant.
When the bombs are done, drizzle them with the warm garlic butter and sprinkle with chopped parsley if desired. Serve hot and enjoy.

Servings and Timing

Serves: 6
Prep time: 15–20 minutes
Cook time: 15–20 minutes
Total time: 35–40 minutes

Variations

Swap cheddar with mozzarella for a gooier center.
Use panko breadcrumbs instead of regular ones for extra crunch.
Add a pinch of cayenne or chili flakes for a mild spicy kick.
Replace Parmesan with a different hard cheese for a twist in flavor.
Serve with dipping sauces like sour cream, ranch, or marinara.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven or air fryer at 350°F (175°C) for about 5–10 minutes until crisp again. I avoid using the microwave because it softens the coating. These also freeze well — I freeze the uncooked bombs on a tray, then transfer them to a freezer bag. When ready to cook, I just add a few extra minutes to the baking or air-frying time.

FAQs

What kind of potatoes work best?

I use starchy potatoes like russet or Yukon gold because they mash smoothly and hold their shape when rolled.

Can I bake instead of frying?

Yes, baking works perfectly. I just make sure to spray or lightly brush them with oil before baking for that golden crisp finish.

How do I keep the cheese from leaking out?

I let the potato mixture cool slightly before shaping and seal the edges well so no cheese escapes while cooking.

Can I make them ahead of time?

Yes, I often prepare the balls a few hours in advance and refrigerate them until I’m ready to cook. This makes them great for parties or gatherings.

What can I serve them with?

I like serving them with garlic aioli, sour cream, or a simple marinara sauce — they pair beautifully with almost anything.

Conclusion

These Crispy Potato & Cheese Bombs with Garlic Butter are the ultimate comfort food — crispy on the outside, cheesy on the inside, and loaded with flavor. Whether I’m making them for a snack, a side, or a party platter, they never fail to impress. I love how easy they are to make and how quickly they disappear once served!