CRISPY POTATO BITES

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INGREDIENTS

For the Potato Bites

  • 4 medium or large potatoes (starchy varieties like Russet or Yukon Gold are ideal)
  • 1 tablespoon butter
  • ½ cup shredded mozzarella or cheddar (optional but highly recommended)
  • 1 small egg
  • 3 tablespoons cornstarch or flour
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Optional: pinch of paprika or chili flakes

For Frying

  • Vegetable oil or sunflower oil

For Topping

  • Fresh chives, parsley, or green onions (like in the photo)

STEP-BY-STEP INSTRUCTIONS

STEP 1: PREPARE THE POTATOES

Begin by peeling and chopping the potatoes into chunks. Place them in a pot of salted water and bring them to a boil. Cook them until they are very soft—soft enough to mash easily with a fork. This usually takes around 15–20 minutes depending on the potato size.

Once cooked, drain completely and allow them to sit for a few minutes so excess steam escapes. This helps reduce moisture, which is important for keeping the potato dough firm.

Transfer the potatoes to a bowl and mash them until smooth. Add the butter while the potatoes are still warm so it melts evenly. The mixture should be soft but not wet.

STEP 2: ADD SEASONING AND BINDERS

To the mashed potatoes, add salt, pepper, garlic powder, and onion powder. These seasonings create that addictive savory flavor and add depth to the creamy potatoes.

Crack the egg into the bowl and mix well. The egg helps the bites hold their shape during frying.

Add the cornstarch or flour. Cornstarch gives a crispier exterior, while flour makes the bites softer—either works, depending on your preference. Start with 2 tablespoons and add more as needed until the mixture becomes soft but formable.

If using cheese, fold in the shredded mozzarella or cheddar. The cheese melts beautifully inside each bite and adds extra richness.

STEP 3: SHAPE THE POTATO BITES

Take a small portion of the potato mixture—about one tablespoon—and roll it gently between your palms to form small balls or nugget shapes. The bites in your image look slightly rustic and uneven, which gives them charming texture and extra crispy edges.

Place the shaped bites onto a tray lined with parchment paper. If the mixture sticks to your hands, lightly oil your palms.

Once all the bites are shaped, place the tray in the refrigerator for 20–30 minutes. Chilling helps firm the bites so they don’t break apart while frying.

STEP 4: FRY UNTIL GOLDEN AND CRISPY

In a deep pan or pot, heat enough oil to submerge at least half the height of the potato bites. The best frying temperature is around 170–180°C (340–360°F). If the oil is too cool, the bites will absorb oil and become greasy; if too hot, they will brown too quickly without cooking inside.

Add the potato bites carefully in small batches. Don’t overcrowd the pan. Fry them until they are a deep golden brown on all sides—this usually takes 3–4 minutes.

Remove with a slotted spoon and place on a rack or paper towels.

Immediately sprinkle with fresh chopped chives or parsley. The little green flecks add a fresh look just like in your photo.

SERVING SUGGESTIONS

Crispy potato bites are incredibly versatile. They pair perfectly with a wide variety of dips and sauces:

Best Dipping Sauces

  • Garlic mayo
  • Spicy sriracha mayo
  • Honey mustard
  • Barbecue sauce
  • Ranch dressing
  • Cheese sauce
  • Sweet chili sauce
  • Ketchup (classic!)

You can also serve these as a side to burgers, grilled meat, roasted chicken, or even as part of a party appetizer platter.

VARIATIONS

Cheesy Center Potato Bites

Insert a small cube of mozzarella inside each ball before shaping for a melty cheese pull.

Herb & Garlic Potato Bites

Add chopped parsley, dill, or rosemary directly into the potato dough.

Spicy Potato Bites

Add chili flakes, cayenne pepper, or smoked paprika for heat.

Loaded Potato Bites

Mix in bacon bits, cheddar cheese, and green onions.

Baked or Air-Fried Version

If you want a healthier version:

  • Brush the bites with oil or spray them lightly.
  • Bake at 425°F (220°C) for 20–25 minutes, flipping halfway.
  • Air fry at 200°C (390°F) for 12–15 minutes until golden.

They won’t be as perfectly crunchy as deep-fried, but still delicious.

STORAGE & REHEATING

Refrigeration

Store in an airtight container for up to 3 days.

Freezing

Freeze the shaped uncooked potato bites on a tray, then transfer to a freezer bag. Fry directly from frozen—just add 1 extra minute.

Reheating

Use an air fryer, oven, or skillet to maintain crispiness. Avoid microwaving.

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