Cheesy Herb Potato Bites
Cheesy Herb Potato Bites
Ingredients
For the Potato Bites
- 2 pounds russet potatoes, boiled until tender, peeled, and mashed
- 1/4 cup cornstarch
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh parsley, finely chopped
- 4 cups vegetable oil, for deep frying
For Serving and Garnish
- 1/4 teaspoon red pepper flakes, as needed
- 1/4 cup Parmesan cheese, freshly grated, for garnish
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lemon juice
Instructions
- 1
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.
ā±ļø 25 min
- 2
Using a potato masher or a fork, thoroughly mash the potatoes until smooth. Ensure there are no large lumps.
ā±ļø 5 min
- 3
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.
ā±ļø 3 min
- 4
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.
ā±ļø 5 min
- 5
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.
ā±ļø 10 min
- 6
In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350Ā°F. If you don't have a thermometer, a small piece of potato should sizzle immediately when dropped in.
ā±ļø 5 minā¢š”ļø 350
- 7
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.
ā±ļø 7 minā¢š”ļø 350
- 8
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.
ā±ļø 2 min
- 9
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.
ā±ļø 2 min
- 10
Serve the hot Cheesy Herb Potato Bites immediately with the prepared spicy mayonnaise dipping sauce on the side.
ā±ļø 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Herb Potato Bites
Ingredients
For the Potato Bites
- 2 pounds russet potatoes, boiled until tender, peeled, and mashed
- 1/4 cup cornstarch
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fresh parsley, finely chopped
- 4 cups vegetable oil, for deep frying
For Serving and Garnish
- 1/4 teaspoon red pepper flakes, as needed
- 1/4 cup Parmesan cheese, freshly grated, for garnish
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon lemon juice
Instructions
- 1
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.
ā±ļø 25 min - 2
Using a potato masher or a fork, thoroughly mash the potatoes until smooth. Ensure there are no large lumps.
ā±ļø 5 min - 3
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.
ā±ļø 3 min - 4
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.
ā±ļø 5 min - 5
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.
ā±ļø 10 min - 6
In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350Ā°F. If you don't have a thermometer, a small piece of potato should sizzle immediately when dropped in.
ā±ļø 5 minā¢š”ļø 350 - 7
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.
ā±ļø 7 minā¢š”ļø 350 - 8
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.
ā±ļø 2 min - 9
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.
ā±ļø 2 min - 10
Serve the hot Cheesy Herb Potato Bites immediately with the prepared spicy mayonnaise dipping sauce on the side.
ā±ļø 1 min