QUICK and Soft POTATO BOMBS, a tasty second course with potatoes, economical and flavorful, perfect for lunch or dinner, great for adults and kids.
If you’re looking for a simple yet super delicious second course, the quick and soft potato bombs are just what you need. Soft inside and slightly crispy outside, they are made with few ingredients: potatoes, eggs, and a gooey center of cheese or ham. Perfect for dinner, lunch, or even to take on a picnic, they are loved by adults and kids alike.
I often make them when I want something tasty without going crazy in the kitchen. A tip? Mash the hot potatoes well and add a drizzle of oil to the dough: it makes them even softer. If you want, you can also freeze them already formed and fry them when needed: ready in 10 minutes!
The quick potato bombs are so versatile that you can stuff them as you like: mozzarella and ham, cheese and herbs, or simply classic, simple, and delicious. A dish that’s economical, tasty, and irresistible.
Join me in the kitchen today for some potato bombs.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 25 Minutes
- Portions: 10Pieces
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs potatoes
- 3.5 oz cooked ham
- 3.5 oz provola cheese
- 1 egg
- 1.8 oz grated Parmesan cheese
Steps
Wash and peel the potatoes, cut them into cubes and boil them in salted water for 15-20 minutes until tender, drain and mash them with a potato masher.
In a large bowl, combine the mashed potatoes, egg, Parmesan, salt, and pepper; mix well until you get a homogeneous dough.
Take a nice portion of dough and form a ball like an arancina, flatten it slightly, place a piece of provola in the center, close it up and roll it in breadcrumbs.
Heat plenty of oil in a pan over medium-high heat, fry the bombs a few at a time, turning them gently, until evenly golden (about 3-4 minutes per side).
Drain them on absorbent paper to remove excess oil and serve hot.
QUICK and Soft POTATO BOMBS
Useful tips:
Mash the hot potatoes well and add a drizzle of oil: the bombs will remain soft and won’t fall apart.
Make them all the same size: this way they cook evenly.
For an extra tasty touch, add diced mozzarella or ham inside.
If you want to save time, you can freeze them raw already formed and fry or bake them when needed.
In the oven? 392°F for 20-25 minutes with a drizzle of oil on top, they will remain gooey and light.
News: subscribe to my WhatsApp channel
FOLLOW ME ON TELEGRAM TURN ON NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
FAQ QUICK and Soft POTATO BOMBS
Can I bake them instead of frying?
Yes! Place them on a baking sheet with parchment paper, brush with oil, and bake at 392°F for 20-25 minutes.
Can the potato bombs be prepared in advance?
Absolutely. You can form them, freeze them raw, and fry or bake them when needed.
What cheese is best to use?
Mozzarella or smoked scamorza, cut into small cubes: it melts during cooking without releasing too much water.
Can they be made lighter?
Replace frying with baking or air frying: everything stays soft and gooey.
