Golden and crispy on the outside, soft and cheesy in the center, these potato patties are an easy comfort-food snack or side dish made with simple ingredients.
Ingredients
For the Potato Patties:
3 large russet potatoes, about 1½ lb (680 g)
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 tbsp finely chopped green onions
2 tbsp chopped fresh parsley
1 large egg
3 tbsp all-purpose flour
1 tsp garlic powder
½ tsp onion powder
½ tsp paprika
½ tsp Italian seasoning
½ tsp salt, or to taste
¼ tsp black pepper
For the Crispy Coating:
¾ cup breadcrumbs
¼ cup grated Parmesan cheese
½ tsp garlic powder
¼ tsp paprika
For Cooking:
3–4 tbsp olive oil or vegetable oil
Optional: 1 tbsp butter for extra flavor
Directions
Cook the potatoes
Peel the potatoes and cut them into evenly sized chunks.
Place them in a large pot and cover with cold water. Add a generous pinch of salt.
Bring to a boil and cook for 12–15 minutes, or until the potatoes are fork-tender.
Drain thoroughly and allow them to steam-dry for 5 minutes.
Mash the potatoes
Transfer the potatoes to a large bowl and mash until mostly smooth.
Avoid adding milk or cream because the mixture needs to remain firm enough to shape into patties.
Prepare the potato mixture
Add cheddar cheese, mozzarella, Parmesan, green onions, parsley, egg, flour, garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper.
Mix thoroughly until everything is evenly incorporated.
The mixture should be soft but firm enough to hold its shape. If it feels too wet, add another 1 tablespoon of flour.
Chill the mixture
Cover the bowl and refrigerate for 20–30 minutes.
Chilling makes the patties easier to shape and helps prevent them from breaking during cooking.
Shape the patties
Scoop about ¼ cup of the potato mixture and roll it gently into a ball.
Flatten it into a patty about ½ inch thick.
Repeat with the remaining mixture. You should get approximately 10–12 patties.
Prepare the coating
In a shallow bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, and paprika.
Coat each potato patty on both sides, gently pressing the breadcrumbs onto the surface.
Pan-fry the patties
Heat the oil in a large nonstick skillet over medium heat. Add the butter if using.
Place the patties in the skillet without overcrowding.
Cook for about 3–4 minutes per side, or until deeply golden brown and crispy.
Work in batches if necessary, adding a little more oil between batches.
Drain
Transfer the cooked patties to a plate lined with paper towels or a wire rack.
Allow them to rest for 2–3 minutes before serving.
Serve
Serve hot while the outside is crispy and the cheese is melted.
They’re delicious with sour cream, ranch dressing, garlic aioli, marinara sauce, or a spicy yogurt dip.
Oven-Baked Method
Preheat the oven to 425°F (220°C).
Place the coated patties on a parchment-lined baking sheet. Lightly brush or spray both sides with oil.
Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
For extra browning, broil for 1–2 minutes at the end, watching carefully.
Air Fryer Method
Preheat the air fryer to 400°F (200°C).
Lightly spray the patties with oil and arrange them in a single layer.
Air fry for 12–16 minutes, flipping halfway through, until crisp and golden.
Nutrition Information
Approximate per serving, based on 12 patties:
Calories: 185 kcal
Protein: 7 g
Total Carbohydrates: 22 g
Fiber: 2 g
Net Carbohydrates: 20 g
Fat: 8 g
Saturated Fat: 3 g
Cholesterol: 30 mg
Sodium: 330 mg
Sugar: 1 g
Nutrition values are estimates and can vary depending on the potato size, cheese, breadcrumbs, and cooking oil used.
Q&A
Can I use leftover mashed potatoes?
Yes. This recipe is perfect for leftover mashed potatoes. Use about 3 cups of cold mashed potatoes. If they already contain milk or butter, you may need a little extra flour or breadcrumbs to make the mixture firm.
Why are my patties falling apart?
The potato mixture may be too wet or the patties may be too thin. Chill the mixture before shaping and add another tablespoon of flour or breadcrumbs if necessary.
Can I use different cheese?
Yes. Cheddar, mozzarella, Monterey Jack, Colby, Gouda, and Pepper Jack all work well. A combination of cheeses gives the best flavor and texture.
Can I add bacon?
Absolutely. Add ½ cup cooked, finely crumbled bacon to the potato mixture for crispy bacon-cheese potato patties.
Can I make them ahead of time?
Yes. Shape and coat the patties, place them on a parchment-lined tray, cover, and refrigerate for up to 24 hours before cooking.
Can I freeze potato patties?
Yes. Freeze the uncooked patties in a single layer until firm, then transfer them to a freezer-safe bag or container. Cook from frozen, adding a few extra minutes to the cooking time.
How do I make them extra crispy?
Make sure the potatoes are well drained, don’t add too much liquid, chill the mixture before shaping, and coat the patties evenly with breadcrumbs. Cooking them in a properly heated skillet also helps create a crisp crust.
What can I serve with them?
Serve with a fresh green salad, grilled chicken, roasted vegetables, eggs, soup, or a creamy dipping sauce.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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