Cheesy Garlic & Green Onion Potato Rolls

These crispy, golden Cheesy Garlic & Green Onion Potato Rolls are soft and fluffy on the inside with a gooey mozzarella center. Packed with fresh green onions, garlic, and cheese, they’re perfect as a snack, appetizer, or side dish. The crispy golden crust and cheesy pull make them impossible to resist, and they’re surprisingly easy to prepare with simple pantry ingredients. Whether you’re serving them at a party or making an afternoon snack, these cheesy potato rolls are guaranteed to disappear fast.

Ingredients

For the Potato Dough

• 3 large potatoes, peeled and diced
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 3 green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon onion powder
• 1 tablespoon cornstarch
• ¼ cup all-purpose flour (add more if needed)
• 1 tablespoon melted butter

For Frying

• 2 tablespoons vegetable oil
• 1 tablespoon butter

Optional Filling

• Extra mozzarella cheese cut into sticks

Instructions

1. Bring a pot of salted water to a boil. Add the diced potatoes and cook for 15–18 minutes until fork tender. Drain thoroughly and let them sit for a few minutes to remove excess moisture.
2. Mash the potatoes until completely smooth. Allow them to cool slightly so the cheese won’t melt immediately when mixed in.
3. Add the mozzarella, Parmesan, green onions, garlic, parsley, salt, pepper, paprika, onion powder, cornstarch, flour, and melted butter. Mix everything until a soft dough forms. If the mixture feels sticky, sprinkle in a little extra flour.
4. Divide the mixture into equal portions. Flatten each portion in your hand. If using extra mozzarella filling, place a cheese stick in the center and wrap the dough around it. Roll into smooth logs about 4–5 inches long.
5. Heat the vegetable oil and butter in a large nonstick skillet over medium heat. The butter helps create a rich golden crust while the oil prevents burning.
6. Carefully place the rolls into the skillet without overcrowding. Cook for about 3–4 minutes on each side, turning gently until every side is evenly golden brown and crispy.
7. Transfer the cooked rolls to a paper towel-lined plate to absorb excess oil.
8. Let them rest for 2 minutes before serving so the cheese stays creamy but doesn’t spill out too quickly.
9. Garnish with chopped parsley or additional green onions. Serve hot with garlic aioli, ranch dressing, spicy mayo, ketchup, or your favorite dipping sauce.

Tips & Notes

• Dry potatoes well after boiling to prevent soggy dough.
• Russet or Yukon Gold potatoes work best because they mash smoothly.
• Chill the shaped rolls for 20 minutes before frying for easier handling.
• Add chopped jalapeños or chili flakes for a spicy version.
• You can also bake them at 400°F (200°C) for 20–25 minutes, turning halfway through, or air fry at 375°F (190°C) for 12–15 minutes.
• Freeze uncooked rolls on a baking tray, then transfer to a freezer bag for up to 2 months. Cook directly from frozen, adding a few extra minutes.

Q&A

Can I make them ahead of time?
Yes. Shape the rolls and refrigerate them for up to 24 hours before cooking.

Can I use different cheeses?
Absolutely. Cheddar, Monterey Jack, provolone, or a Mexican cheese blend all work well.

How do I reheat leftovers?
Reheat in an air fryer or oven at 350°F (175°C) for 5–8 minutes to restore the crispy exterior.

Servings

Makes 8–10 cheesy potato rolls

Nutrition (Approx. Per Roll)

• Calories: 185
• Protein: 8g
• Carbohydrates: 17g
• Fat: 10g
• Saturated Fat: 5g
• Fiber: 2g
• Sugar: 1g
• Sodium: 290mg
• Calcium: 170mg