Description
These Extra Crispy Potato Bites feature fluffy mashed potatoes mixed with cornstarch, aromatic spices, and bread crumbs, then deep-fried until golden and irresistibly crunchy. Perfect for busy weeknights, entertaining guests, or satisfying sudden snack cravings with minimal fuss and maximum flavor.
Ingredients
Scale
- 300 g potatoes, about 3 medium potatoes, peeled and cut into small cubes
- 60 g cornstarch, this creates the crispy exterior
- 2 slices sandwich bread, soaked and squeezed dry
- water, for soaking the bread
- 1 teaspoon garlic powder
- 1 teaspoon paprika powder, for color and depth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon chili flakes, optional, for a gentle kick
- neutral oil for deep frying, vegetable or canola oil work best
- Optional toppings, fresh parsley chopped for garnish
Instructions
- Cook the Potatoes: Place the diced potatoes in a saucepan and cover with cold water. Bring to a boil and cook for 12 to 15 minutes, or until completely fork-tender.
- Drain Thoroughly: Pour the potatoes into a colander and let them sit for a minute to ensure all excess water drains away, this prevents a sticky dough later.
- Mash Until Smooth: Transfer the warm potatoes to a bowl and mash until completely smooth using a potato masher or fork, work while they're still warm for the best texture.
- Prepare the Bread: Soak the sandwich bread slices in water for just a few seconds, then squeeze out as much liquid as possible until the bread is damp but not wet.
- Combine Ingredients: Add the squeezed bread to the mashed potatoes along with the cornstarch, garlic powder, paprika, Italian seasoning, salt, black pepper, and chili flakes.
- Mix Until Uniform: Stir everything together until a smooth, soft dough forms with no lumps, the mixture should hold together easily.
- Roll Into a Log: Transfer the dough to a clean work surface and roll it into a long, even log about 1 inch in diameter.
- Cut Into Pieces: Using a sharp knife, cut the log into equal-sized pieces approximately 1 to 1.5 inches long.
- Form Nuggets: Roll each piece into a smooth ball, then gently flatten it with the back of a fork to create the signature ridged texture that makes these bites so appealing.
- Heat the Oil: Fill a deep pot or skillet with enough neutral oil to submerge the nuggets, heat to 170 to 175°C or 340 to 350°F, use a thermometer for accuracy.
- Fry in Batches: Working with 4 to 6 nuggets at a time, carefully place them into the hot oil and fry for 4 to 5 minutes, turning occasionally, until they're golden brown and crispy on all sides.
- Drain and Serve: Remove the nuggets with a slotted spoon and drain on a wire rack or paper towels, this keeps them crispy by preventing oil pooling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes