Description
These irresistibly crispy on the outside, creamy on the inside potato bites are packed with savory cheese and herbs. Perfect for any occasion, they’re sure to be your next go-to appetizer or side.
Ingredients
Scale
- 2 lbs starchy potatoes (Russet or Yukon Gold), peeled and diced
- 2 tbsp unsalted butter
- 1/4 cup milk (whole milk recommended)
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour (or gluten-free blend/potato starch)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup fresh chives, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- Olive oil or melted butter, for brushing
Instructions
- 1. Boil and Mash Potatoes: Peel and dice potatoes into 1-inch cubes. Place in a large pot, cover with cold, salted water, and bring to a boil. Simmer until fork-tender (15-20 min). Drain thoroughly and return to the hot pot. Mash until smooth.
- 2. Mix Ingredients: While warm, add butter and milk to mashed potatoes, stir well. Add cheddar, Parmesan, beaten egg, flour, garlic powder, onion powder, chives, parsley, salt, and pepper. Mix gently until just combined.
- 3. Form Bites: Scoop 1 to 1.5-inch portions of the mixture. Roll into uniform balls and place on a parchment-lined baking sheet. Chill for 30 minutes if time allows.
- 4. Bake: Preheat oven to 400°F (200°C). Brush tops of bites with olive oil or melted butter. Bake for 20-25 minutes, or until deeply golden brown and crispy, flipping halfway if desired.
- 5. Serve: Let cool slightly on the baking sheet before serving warm with your favorite dipping sauce.
- Prep Time: 25 mins
- Cook Time: 25 mins