LOADED MASHED POTATO BITES
Put those leftovers to good use! Turn them into mashed potato bites loaded with bacon, cheese and onions. -Becky Hardin, St. Peters, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine potatoes, shredded cheese, bacon and green onions. Divide into eighteen 1/4-cup portions. Shape each portion around a cheese cube to cover completely, forming a ball. Refrigerate, covered, at least 30 minutes., In a shallow bowl, mix bread crumbs, Parmesan cheese, salt and pepper. Place egg in a separate shallow bowl. Dip potato balls in egg, then in crumb mixture, patting to help coating adhere., In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry potato balls, a few at a time, until golden brown, about 2 minutes. Drain on paper towels.
Nutrition Facts : Calories 227 calories, Fat 19g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 420mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
MOLTEN MASHED POTATO BITES
These crispy croquettes have a surprise gravy center.
Provided by Food Network Kitchen
Categories appetizer
Time 4h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Divide the gravy among 8 compartments of an ice cube tray (a silicone one is easiest for removal). Freeze until solid, at least 3 hours or overnight. Line a baking sheet with parchment.
- For the mashed potatoes: Put the potatoes into a medium saucepan, cover with cold water and season with salt. Bring the water to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and mash them or put them through a ricer while still hot. Add the butter and cream; stir until smooth. Season with salt and pepper. Shape the potatoes into 8 balls and put on the prepared baking sheet. Freeze until firm, about 30 minutes.
- Pop the frozen gravy cubes out of the tay. Flatten a mashed potato ball in the palm of your hand and press a gravy cube in the center. Press the potatoes around the gravy to encase it completely and reshape into a ball. Repeat with the remaining gravy and potatoes.
- Spread the flour in a shallow bowl. Add the eggs to a second shallow bowl and beat with a pinch of salt. Spread the stuffing crumbs in a third bowl. Roll each ball in the flour, then the egg, then the stuffing crumbs. Return to the baking sheet and refrigerate to firm up while you heat the oil, about 15 minutes.
- Heat 2 inches of oil in a Dutch oven to 325 degrees F. Fry the croquettes in 2 batches, until deep golden brown, about 7 minutes per batch, letting the oil return to temperature in between batches. Drain on paper towels. Season with salt and serve hot.
CRISPY POTATO BITES
I thought of this the other week when I was tired of the same old potato dishes. Similar to what my mum used to make. My DH has requested twice since.
Provided by Honni
Categories Potato
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 463.2, Fat 22.1, SaturatedFat 12.2, Cholesterol 50.4, Sodium 361.7, Carbohydrate 56.6, Fiber 6.7, Sugar 2.9, Protein 11.4
CRUNCHY MASHED POTATOES
"Using instant potatoes is a time-saver, but you can use leftover mashed potatoes, too. I switch this recipe up with different flavors of onion rings and by adding garlic." Margaret Wilson - Sun City, CA
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring broth to a boil. Remove from heat. Add the milk, garlic and pepper. Whisk in potato flakes and sour cream until smooth., Spoon potato mixture into a greased 9-in. square baking pan. Sprinkle with onions and cheese. Broil 4-6 in. from heat for 20-30 seconds or until golden brown.
Nutrition Facts : Calories 329 calories, Fat 13g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 903mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
CRISPY CRUNCHY POTATO BITES
From super food magazine - I've got these ready to go in the oven at the moment though I scaled back for 4 serves and used 4 garlic cloves instead of 2 since they were very small otherwise made as per recipe. They did recommend desiree potatoes but I used carisma's (a low GI potato). Please note that after making tonight in a non-forced fan oven at 200C it took me 60 minutes to get my potatoes nicely browned though not crisp but that is Carisma potatoes, very hard to get them crisp in this sort of cooking though I have done with shallow frying them as long as they are cut as a very small dice.
Provided by ImPat
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
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.
CRISPY POTATO BITES
A warm batter made with mashed potatoes and a blend of cheeses is fried until golden brown to make these crispy, delicious appetizers.
Provided by My Food and Family
Categories Potatoes
Time 50m
Yield 20 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
POTATO BITES
Mashed potatoes become an elegant appetizer when coated with bread crumbs, baked and served with tasty chutney or salsa.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 45
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper; spray foil or paper with cooking spray. In medium bowl, mix potatoes, peas, onion, coriander, cumin, salt and red pepper.
- Place bread crumbs in shallow bowl. In another shallow bowl, beat eggs and milk with fork or wire whisk. Shape potato mixture by tablespoonfuls into about 1-inch balls. Roll balls in bread crumbs to coat, then dip into egg mixture and coat again with bread crumbs. Place on cookie sheet. Spray tops of balls with cooking spray.
- Bake 10 to 14 minutes or until light golden brown and hot. Serve warm with chutney.
Nutrition Facts : Calories 30, Carbohydrate 4 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 65 mg, Sugar 0 g, TransFat 0 g
POTATO BITES
Provided by Sandy Goldberg
Categories Food Processor Egg Onion Potato Side Bake Passover Vegetarian Winter Gourmet Florida Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 36 potato bites
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F and grease 36 1 3/4- by 1-inch muffin cups (see note, above).
- In a large bowl whisk together eggs, oil, matzo meal, salt, and baking powder. Grate onion on large holes of a 4-sided grater and whisk into egg mixture. Working quickly, in 2 batches, peel and quarter potatoes and in a food processor finely chop. Add potatoes as chopped to egg mixture and stir until coated well.
- Working quickly, spoon a rounded tablespoon potato mixture into each muffin cup and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden brown, about 30 minutes.
- Cool potato bites in pans on racks 2 minutes. Run a thin knife around edge of each cup and transfer potato bites to a serving plate. Potato bites may be chilled, covered, 2 days or frozen 1 month. Reheat potato bites on a baking sheet in a 400°F oven until crisp, 10 to 15 minutes.
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