Crispy Potato Bites Recipes

CRISPY ROASTED POTATO BITES

Steps:

• Preheat the oven to 425°F.
• Boil Potatoes: Bring about 5 cups water to a boil, or enough to cover the potatoes by 2-inches. Add 1 tablespoon salt, and the potatoes. Cook for about 7 minutes, or until the potatoes are just fork tender but still meet some resistance in the middle.
• Shake Potatoes: Drain the potatoes and transfer them back to the empty hot saucepan for 30 seconds so they dry out. Give them a good shake in the saucepan to rough them up and break up the outer layers. The outsides should look a bit messy. Transfer the potatoes back to the colander.
• Heat Oil: Use a large, rimmed baking sheet that can fit the potatoes in a single layer without them touching. Add enough olive oil to the baking sheet to cover the base. There should be a very thin layer of oil. Place the baking sheet with the oil into the oven for about 3 minutes, or until the oil shimmers but is below the smoke point. Remove the baking sheet and place the potatoes onto the hot oil. Sprinkle with salt. Use a spatula to toss the potatoes in the oil until they are coated. You can add some chopped fresh herbs if desired.
• Roast the potatoes for 20 minutes without disturbing. Toss the potatoes and roast for about another 10 minutes, or until crispy. Add salt to taste.

CRISPY BITS BREAKFAST POTATOES

Steps:

• Bring salted water to a boil in a medium pot. Add the potatoes and boil until nearly fork-tender (but not falling apart), about 15 minutes. Drain and allow to dry thoroughly, then cut into wedges.
• Heat the olive oil with the butter over medium-high heat in a skillet. Add the potatoes, sprinkle on some salt and pepper and pan-fry until golden brown and crisp, 10 to 15 minutes.

CRISPY ROASTED POTATOES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan.
• Place potatoes into a large bowl.
• Whisk oil, onion powder, garlic salt, pepper, and paprika together in a small bowl. Pour over potato cubes, hand-tossing to coat. Place potatoes into the prepared pan, spreading them so that they are evenly dispersed.
• Bake in the preheated oven for 45 minutes. Stir. Continue to bake until potatoes are crispy brown and tender, 10 to 20 minutes.

LOADED POTATO BITES

Steps:

• Preheat oven to 425 degrees with racks in upper and lower thirds. Place potatoes in a saucepan; cover with 2 inches of cold water. Season generously with salt and bring to a boil, then reduce heat to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; let cool 10 minutes.
• Drizzle each of 2 rimmed baking sheets with 2 tablespoons oil. Arrange potatoes on sheets, tossing to coat; lightly crush each with the heel of your hand or back of a spatula to about 1/2 inch thick. Season with salt and pepper; roast, flipping halfway through, until golden and crisp, 30 to 35 minutes. Use immediately.
• Meanwhile, in a medium bowl, combine sour cream, cheese, scallions, and bacon; season with salt and pepper. Top each potato with 1 to 2 teaspoons sour-cream mixture. Garnish with more scallions.

CRISPY POTATO BITES

Steps:

• Heat oil in large saucepan on medium-high heat to 375ºF.
• Meanwhile, microwave potatoes as directed on package. Empty into large bowl. Add butter and milk; mash until potatoes are desired consistency. Add egg; mix well. Stir in remaining ingredients.
• Drop batter into hot oil, using about 2 Tbsp. batter for each appetizer and cooking about 6 appetizers at a time. Cook 1-1/2 to 3 min. or until golden brown. Remove from oil with slotted spoon; drain on paper towels. Sprinkle with cheese.

CRISPY POTATO BITES

Steps:

• Preheat oven to 220c.
• Dice potatoes into bite size pieces (approx 1 inch).
• Pour olive oil& melted butter into ovenproof dish.
• Toss diced potatoes in oil& butter.
• Season to taste.
• Sprinkle cheese& breadcrumbs over potatoes.
• Toss mixture til potatoes are covered in cheese& bread crumbs.
• Cook in oven for approx 30 mins (til golden& crispy) turning once half way thru.
• Secrets to success, make sure oven is hot& adding the olive oil stops the butter from burning.

CRISPY POTATO BALLS

Steps:

• Mix together the Mashed Potatoes, flour, egg, parsley, Parmesan, mozzarella and black pepper in a bowl. Place the breadcrumbs on a large plate.
• Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so wet your hands a little as you go. Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well. Put the breadcrumbed balls on a plate.
• Heat 2 inches of oil in a deep skillet or Dutch oven to 375 degrees F, or until the mixture bubbles when a breadcrumb is added.
• Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. Remove to a paper towel-lined plate and sprinkle immediately with salt.
• Garnish with more Parmesan and parsley.
• Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
• Preheat the oven to 350 degrees F.
• Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape.
• Turn off the stove and add the butter, cream cheese and half-and-half. Mash, mash, mash! Add the seasoned salt and black pepper.
• Stir well and place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place bake until the butter has melted and the potatoes are warmed through, a few minutes.

CRISPY CRUNCHY POTATO BITES

Steps:

• Preheat oven to 200C/180C fan forced and line a large baking tray with baking paper.
• Place potatoes in a bowl and add oil, rosemary, thyme and garic and season with salt and pepper and then toss to coat.
• Spread the potatoes mixture on prepared tray in a single layer.
• Roast for 50 to 60 minutes until golden and crisp and serve sprinkled with extra thyme sprigs.