INTRODUCTION

These cheesy potato medallions are a golden, crispy, melty dream! They’re made from soft boiled potatoes stuffed or topped with cheese, then pan-fried until the edges caramelize and the center becomes gooey. Perfect as a snack, appetizer, or side dish, they only require simple ingredients but taste like something from a restaurant.

INGREDIENTS

For the Potatoes

• 4 large potatoes (Yukon gold or russet)
• Salt for boiling (1 tbsp)
• 3 tbsp butter
• 1 tsp garlic powder
• ½ tsp black pepper
• 2 tbsp chopped parsley (optional)

For the Filling / Topping

• 1–1½ cups shredded mozzarella (or cheese of choice: cheddar, gouda, provolone, etc.)
• Optional: ½ cup grated parmesan

For Frying

• 2–3 tbsp oil (olive or vegetable)
• Optional: 1 tbsp butter for extra browning

INSTRUCTIONS

1. Prepare the potatoes

1. Peel the potatoes.
2. Boil in salted water until soft (about 20–25 minutes).
3. Drain completely and place in a bowl.
4. Add butter, garlic powder, pepper, and optionally parsley.
5. Mash until smooth — no lumps!

2. Shape the medallions

1. Take a spoonful of mashed potato and flatten into a disc with your hands.
2. Add a spoonful of mozzarella in the center.
3. Cover with another thin layer of mash and shape into a thick round medallion.
4. Repeat until all the mixture is used.

OR, like in the photo:
You can simply shape the medallions and press a well in the center, then fill it with cheese.

3. Pan-fry

1. Heat oil in a nonstick pan on medium.
2. Add the medallions and cook 3–4 minutes per side until golden and crispy.
3. When you flip them, sprinkle a little more cheese on top so it melts beautifully.
4. Remove once crispy on both sides.

4. Garnish

• Sprinkle freshly chopped parsley on top.
• Serve hot while cheese is still gooey!

METHODS

Boiled potatoes ensure softness

Cheese melts inside creating a creamy center

Pan-frying gives a crispy crust

Butter enhances flavor and browning

Parsley adds freshness

BENEFITS

• Gluten-free
• Kid-friendly
• Uses very cheap ingredients
• High in potassium (from potatoes)
• Protein from cheese
• Easy and quick to prepare
• Perfect for meal prep or snacks

HISTORY

Cheesy potato patties come from traditional European potato cooking methods, especially German and Eastern European cuisines where potatoes and cheese were commonly combined. Over time, this evolved into many variations—pan-fried, baked, stuffed, or crispy. Today, they are a viral snack worldwide because of their simplicity and irresistible flavor.

NUTRITION (Approx per patty)

• Calories: 160–190
• Carbs: 20–22g
• Protein: 5–8g
• Fat: 6–9g
• Fiber: 2g
• Potassium: high

CONCLUSION

These cheesy potato medallions are a crispy, melty, comforting snack that works for breakfast, brunch, lunch, or dinner. Easy to customize, cheap, and unbelievably delicious — they’re guaranteed to be a favorite for your family.

LOVERS

People love this recipe because it is:

• Cheesy
• Crispy
• Budget-friendly
• Easy
• Satisfying
• Perfect for parties

If you want, I can also make:

BAKED version
AIR FRYER version
SPICY version
NO-CHEESE