Description
Crispy Parmesan Herb Potato Bites are golden-fried, bite-sized snacks made from creamy mashed potatoes mixed with Parmesan cheese, garlic, and fresh herbs. Coated in seasoned panko breadcrumbs and fried to perfection, these savory bites are perfect as an appetizer or party snack, offering a crispy exterior and flavorful, tender inside.
Ingredients
Potato Mixture
- 2 cups cold mashed potatoes (500 g)
- ½ cup grated Parmesan cheese (60 g)
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp chopped chives (optional) (8 g)
- ½ tsp sea salt (3 g)
- ¼ tsp black pepper (1 g)
Coating
- ½ cup all-purpose flour (60 g)
- 2 large eggs, beaten
- 1½ cups panko breadcrumbs (150 g)
- 1 tsp Italian seasoning (1 g)
- ½ tsp garlic powder (1 g)
- ¼ tsp smoked paprika (optional) (0.5 g)
- ¼ tsp salt (1.5 g)
- ¼ tsp black pepper (1 g)
For Frying
- Vegetable or canola oil for frying (enough for 2 inches deep in pan)
Instructions
- Prepare the Potato Mixture: In a large bowl, combine the cold mashed potatoes, grated Parmesan cheese, minced garlic, one large egg, chopped chives (if using), sea salt, and black pepper. Mix thoroughly until the mixture is smooth and uniform.
- Form Potato Balls: Using about 1 tablespoon of the mixture for each, scoop and roll into small balls. Place the formed balls on a lined tray or plate, spacing them slightly apart.
- Set Up Coating Stations: Prepare three separate bowls: one with all-purpose flour, one with the beaten eggs, and the third with panko breadcrumbs mixed with Italian seasoning, garlic powder, smoked paprika (optional), salt, and black pepper. This setup will allow for an effective breading process.
- Coat Each Potato Ball: Roll each potato ball first in the flour, shaking off excess, then dip it into the beaten eggs to coat evenly, and finally roll thoroughly in the seasoned panko breadcrumb mixture to form a crunchy outer layer.
- Heat Oil for Frying: In a heavy skillet or frying pan, heat vegetable or canola oil to 350°F (175°C), ensuring there is about 2 inches (5 cm) of oil depth for proper frying.
- Fry the Potato Bites: Fry the coated potato balls in small batches to avoid overcrowding, cooking each batch for 3–4 minutes or until they turn golden brown and crispy. Remove the potato bites with a slotted spoon and drain them on paper towels to absorb excess oil.
- Serve: Serve the crispy Parmesan herb potato bites hot with your favorite dips such as marinara sauce, garlic aioli, or ranch dressing for an irresistible snack.
Notes
- Using cold mashed potatoes helps the mixture hold together better when forming balls.
- For extra flavor, adding chopped fresh herbs like chives is recommended but optional.
- Ensure oil temperature is maintained at 350°F to achieve crispy and evenly cooked bites without soaking up excess oil.
- These bites can be prepared ahead of time and refrigerated before frying to save time.
- Leftovers can be reheated in an oven to retain crispiness instead of microwaving.
