Cheesy Potato Focaccias

Name: Cheesy Potato Focaccias (Pan-Fried)
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb potatoes, boiled and cubed; 1 tbsp olive oil; 1 tbsp cornstarch; 1 tbsp grated Parmesan cheese; salt, to taste; 1 cup mozzarella cheese, cubed; 2 tbsp olive oil, for frying

Cheesy Potato Focaccias are soft, golden potato patties stuffed with melted mozzarella and pan-fried until crispy. They're a quick, crowd-pleasing Italian-inspired snack that's equally at home as an appetizer or side dish.

🌍Italian 🏷️Potato focaccia 🏷️Cheesy 🏷️Pan-fried 🏷️Potato cakes Mozzarella

🏷️

🏷️Parmesan

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TikTok

Total

18 min

Servings

4

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb potatoes, boiled and cubed
1 tbsp olive oil
1 tbsp cornstarch
1 tbsp grated Parmesan cheese
salt, to taste
1 cup mozzarella cheese, cubed
2 tbsp olive oil, for frying

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Instructions

1
In a large bowl, combine the boiled potatoes, 1 tablespoon of olive oil, cornstarch, Parmesan cheese, and a pinch of salt.
2
Mash the ingredients together with a fork until a smooth dough forms.
3
Take a portion of the potato dough and flatten it into a small disc. Place cubed mozzarella in the center.
4
Top with another flattened disc of potato dough and pinch the edges to seal, forming a patty.
5
Heat 2 tablespoons of olive oil in a non-stick pan over medium heat.
6
Carefully place the potato focaccias in the hot pan and cook for 3-4 minutes per side, until golden brown and the cheese is melted.

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Tips & Notes

Pro tips

Cool boiled potatoes completely before mashing to prevent steam from making the mixture too wet; this ensures a sturdy patty that holds shape during frying.
Cube the mozzarella into small, roughly ¼-inch pieces and chill them before stuffing so they don't leak out during cooking.
Use medium-high heat and don't overcrowd the pan—frying in batches ensures even browning and prevents the oil temperature from dropping.
Test doneness with a fork or knife inserted at the edge; the potato should be tender and warm throughout, and cheese should bulge slightly at the seams.

Substitutions

Cornstarch → potato starch or all-purpose flour (use same amount; helps bind and adds slight crispness)
Parmesan → Pecorino Romano (slightly sharper, use same amount)
Mozzarella → fresh feta or scamorza cheese (choose a cheese that melts well; feta will crumble slightly at edges)

Storage & make-ahead

Refrigerate cooked focaccias in an airtight container up to 3 days; reheat in a skillet over medium heat until warmed through and edges re-crisp, about 3–4 minutes.

Common Questions

Can I make cheesy potato focaccias ahead of time?

Yes. Shape and fill the patties up to 4 hours ahead, refrigerate on a parchment-lined tray, then pan-fry just before serving for best crispness.

Why did my potato patties fall apart while frying?

The cornstarch helps bind them; ensure your potatoes are fully cooled and well-mashed, and don't flip too early. Let them set for 2–3 minutes on the first side before turning.