Crispy Parmesan Potato Bites
Crispy Parmesan Potato Bites
Ingredients
For the Crispy Potato Bites
- 2 pounds Russet potatoes, peeled and cut into 1-inch pieces
- 1 teaspoon salt, plus more for boiling
- 1/4 cup all-purpose flour
- 1/2 cup grated Parmesan cheese, for mixing
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 4 cups vegetable oil, for deep frying
For Finishing
- 1/4 cup grated Parmesan cheese, for topping
- 2 tablespoons fresh chives, finely chopped
- 1/2 teaspoon red pepper flakes
For the Spicy Aioli
- 1/2 cup mayonnaise
- 1 tablespoon sriracha, or other hot sauce, adjust to taste
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
Instructions
- 1
Place the peeled and cut Russet potatoes in a large pot. Cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15 minutes.
⏱️ 15 min
- 2
Drain the potatoes thoroughly. Pass them through a potato ricer into a large mixing bowl, or mash them very well with a fork until smooth, ensuring no lumps remain.
⏱️ 5 min
- 3
To the mashed potatoes, add the 1/4 cup all-purpose flour, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands or a spatula until all ingredients are just combined and a cohesive dough forms. Be careful not to overmix, as this can make the potato bites tough.
⏱️ 5 min
- 4
Lightly flour your hands. Take small portions of the potato mixture and roll them into 1-inch diameter balls. Place the formed potato balls on a baking sheet lined with parchment paper. This recipe should yield approximately 25-30 balls.
⏱️ 10 min
- 5
In a small bowl, whisk together the 1/2 cup mayonnaise, 1 tablespoon sriracha, 1 teaspoon fresh lemon juice, 1/4 teaspoon garlic powder, and 1/8 teaspoon salt until smooth and well combined. Taste and adjust seasoning or sriracha as desired. Set aside.
⏱️ 5 min
- 6
In a large, heavy-bottomed pot or deep fryer, heat the 4 cups vegetable oil over medium-high heat to 350°F. Use a kitchen thermometer to accurately monitor the oil temperature.
⏱️ 5 min•🌡️ 350
- 7
Carefully drop the potato balls, a few at a time, into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy bites. Fry for 3 to 5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to transfer the fried potato balls to a wire rack set over a paper towel-lined baking sheet to drain any excess oil.
⏱️ 10 min•🌡️ 350
- 8
Immediately transfer the hot potato balls to a large mixing bowl. Sprinkle with the 1/4 cup grated Parmesan cheese, 2 tablespoons fresh chives, and 1/2 teaspoon red pepper flakes. Toss gently but thoroughly to coat the potato bites evenly with the seasonings and cheese. Serve hot with the spicy aioli for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Parmesan Potato Bites
Ingredients
For the Crispy Potato Bites
- 2 pounds Russet potatoes, peeled and cut into 1-inch pieces
- 1 teaspoon salt, plus more for boiling
- 1/4 cup all-purpose flour
- 1/2 cup grated Parmesan cheese, for mixing
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 4 cups vegetable oil, for deep frying
For Finishing
- 1/4 cup grated Parmesan cheese, for topping
- 2 tablespoons fresh chives, finely chopped
- 1/2 teaspoon red pepper flakes
For the Spicy Aioli
- 1/2 cup mayonnaise
- 1 tablespoon sriracha, or other hot sauce, adjust to taste
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
Instructions
- 1
Place the peeled and cut Russet potatoes in a large pot. Cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15 minutes.
⏱️ 15 min - 2
Drain the potatoes thoroughly. Pass them through a potato ricer into a large mixing bowl, or mash them very well with a fork until smooth, ensuring no lumps remain.
⏱️ 5 min - 3
To the mashed potatoes, add the 1/4 cup all-purpose flour, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently with your hands or a spatula until all ingredients are just combined and a cohesive dough forms. Be careful not to overmix, as this can make the potato bites tough.
⏱️ 5 min - 4
Lightly flour your hands. Take small portions of the potato mixture and roll them into 1-inch diameter balls. Place the formed potato balls on a baking sheet lined with parchment paper. This recipe should yield approximately 25-30 balls.
⏱️ 10 min - 5
In a small bowl, whisk together the 1/2 cup mayonnaise, 1 tablespoon sriracha, 1 teaspoon fresh lemon juice, 1/4 teaspoon garlic powder, and 1/8 teaspoon salt until smooth and well combined. Taste and adjust seasoning or sriracha as desired. Set aside.
⏱️ 5 min - 6
In a large, heavy-bottomed pot or deep fryer, heat the 4 cups vegetable oil over medium-high heat to 350°F. Use a kitchen thermometer to accurately monitor the oil temperature.
⏱️ 5 min•🌡️ 350 - 7
Carefully drop the potato balls, a few at a time, into the hot oil. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy bites. Fry for 3 to 5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to transfer the fried potato balls to a wire rack set over a paper towel-lined baking sheet to drain any excess oil.
⏱️ 10 min•🌡️ 350 - 8
Immediately transfer the hot potato balls to a large mixing bowl. Sprinkle with the 1/4 cup grated Parmesan cheese, 2 tablespoons fresh chives, and 1/2 teaspoon red pepper flakes. Toss gently but thoroughly to coat the potato bites evenly with the seasonings and cheese. Serve hot with the spicy aioli for dipping.
⏱️ 5 min