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Boil the russet potatoes in a large pot of salted water until fork-tender, about 20-25 minutes. Drain the potatoes, let them cool slightly, then peel them. Place the peeled potatoes into a large mixing bowl.

Using a potato masher or a fork, thoroughly mash the potatoes until smooth. Ensure there are no large lumps.

To the mashed potatoes, add the cornstarch, 1/2 cup of grated Parmesan cheese, freshly ground black pepper, and chopped fresh parsley. Mix with a spatula until just combined.

Switch to using your hands and knead the potato mixture for a few minutes until it forms a cohesive, smooth dough-like ball. If the mixture is too sticky, add a tiny bit more cornstarch.

Pinch off small, uniform pieces of the potato dough, about 1 inch in diameter. Roll each piece between your palms to form small, round balls. Place the formed potato bites on a baking sheet lined with parchment paper.

In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of potato should sizzle immediately when dropped in.

Carefully drop the potato bites into the hot oil in batches, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are beautifully golden brown and crispy on all sides.

While the potato bites are frying, prepare the dipping sauce: In a small bowl, combine the mayonnaise, sriracha, and lemon juice. Stir until well mixed.

Once fried, remove the potato bites from the oil using a slotted spoon and transfer them to a paper towel-lined plate or a wire rack to drain excess oil. Immediately sprinkle with red pepper flakes (if using) and the additional 1/4 cup of grated Parmesan cheese.

Serve the hot Cheesy Herb Potato Bites immediately with the prepared spicy mayonnaise dipping sauce on the side.


Boil the russet potatoes in a large pot of salted water until fork-tender, about 20-25 minutes. Drain the potatoes, let them cool slightly, then peel them. Place the peeled potatoes into a large mixing bowl.

Using a potato masher or a fork, thoroughly mash the potatoes until smooth. Ensure there are no large lumps.

To the mashed potatoes, add the cornstarch, 1/2 cup of grated Parmesan cheese, freshly ground black pepper, and chopped fresh parsley. Mix with a spatula until just combined.

Switch to using your hands and knead the potato mixture for a few minutes until it forms a cohesive, smooth dough-like ball. If the mixture is too sticky, add a tiny bit more cornstarch.

Pinch off small, uniform pieces of the potato dough, about 1 inch in diameter. Roll each piece between your palms to form small, round balls. Place the formed potato bites on a baking sheet lined with parchment paper.

In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of potato should sizzle immediately when dropped in.

Carefully drop the potato bites into the hot oil in batches, ensuring not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are beautifully golden brown and crispy on all sides.

While the potato bites are frying, prepare the dipping sauce: In a small bowl, combine the mayonnaise, sriracha, and lemon juice. Stir until well mixed.

Once fried, remove the potato bites from the oil using a slotted spoon and transfer them to a paper towel-lined plate or a wire rack to drain excess oil. Immediately sprinkle with red pepper flakes (if using) and the additional 1/4 cup of grated Parmesan cheese.

Serve the hot Cheesy Herb Potato Bites immediately with the prepared spicy mayonnaise dipping sauce on the side.
