Crispy Mini Potato Bites
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Anyone can make potato bites – just pop them in the oven and wait. But, making the BEST potato bites? That takes a few game-changing tricks. After years of making these, I’ve learned the key techniques for irresistibly crispy outsides and fluffy, creamy centers. Read on to learn how to make next-level potato bites!
If I had to choose one core ingredient to live on forever, it would probably be potatoes. They’re the ultimate comfort food – whether mashed, baked, or turned into pillowy gnocchi. But these crispy potato bites might just be my favorite way to serve spuds. As a lifelong potato-lover, I’ve made these golden, crispy potato bites more times than I can count, tweaking and perfecting them along the way.
When developing this recipe, I really focused on nailing the contrast. I love a fluffy, creamy inside with a golden, crispy outside to bite into. This recipe is loosely based on my crispy Yukon Gold potatoes, which are an excellent dinner side dish. I often serve this recipe as an appetizer, as their small size and uber-crispiness are perfect for parties.
Key ingredients for potato bites
- Mini potatoes: I use baby potatoes, also called Little Gems. They should be about 1 inch long, although it’s okay if some are a bit larger. They work because the skin becomes easy to remove while the inside softens up nicely and becomes creamy. In a pinch, Yukon gold potatoes are a solid option, as they have a lovely buttery texture. You’ll want to cut them into 1-inch pieces.
- Fat source: You can use duck fat, butter, or olive oil – whatever you have. I sometimes use bacon fat I’ve reserved and stored in my fridge.
- Grated parmesan cheese: It’s better to buy a block and grate it yourself as there are preservatives in the pre-packaged stuff that affect how it melts onto the warm potatoes.
How to cook crispy, bite-sized potatoes
The only tricky part of this recipe is seeing the empty plate once they’ve disappeared! This is how it’s done:
Tip to remove potato skins (the easy way): Leave the peeler in the drawer. There is a simple trick to getting those potato skins off without the tedious task of peeling them all. After boiling the potatoes, make a small cut in the skin with a pairing knife, then grab a small spoon. Slot the spoon under the skin, gently pushing it around the potato – the skin will separate, leaving perfectly smooth potatoes ready to crisp up in the oven. You can see this trick in action in the video below.
Store, reheat, and freeze
Store: First, let them cool to room temperature. If you package them for storage while they’re still warm, they’ll release steam, which can make them turn soggy. Once cooled, transfer them to a covered container. Store them in the fridge for up to four days.
Reheat: I love the crispiness of these potato bites, so when reheating, I aim to restore that crispiness. I like to pop them in the oven or air fryer for around 15 minutes at 400 degrees Fahrenheit. Microwaving them works, but makes them a bit softer than I’d like.
Freeze: Spread them in a single layer and freeze until they are solid. Then, pop them in a freezer-safe bag or an airtight container. You can stash them in the freezer for up to three months.
Crispy Mini Potato Bites Recipe
Ingredients
- 1 ½ lb mini potatoes
- ¼ teaspoon salt
- 2 tablespoons cornstarch
- 4 tablespoons duck fat, butter, or olive oil (see notes)
- 1 teaspoon EACH: garlic powder and onion powder
- ½ teaspoon EACH: chili powder, smoked paprika, and cumin
- ¼ cup EACH: grated parmesan cheese and minced green onions
Garlic Mayo
- ½ cup mayonnaise
- ½ teaspoon EACH: garlic powder and onion powder
- ¼ teaspoon EACH: salt and apple cider vinegar
Instructions
- Preheat your oven to 450 degrees Fahrenheit and place a 9×13 inch baking sheet into the oven. Bring a medium-sized pot of water to a boil over high heat. Add the mini potatoes and boil for 12 minutes. Drain and then rinse under cold running water. Set aside for a few minutes to cool.1 ½ lb mini potatoes
- Next, remove the skin. Make a small cut through the skin of one of the potatoes using a paring knife. Take a small spoon and push it into the cut and around the potato to remove the skin – see the video to watch how I do this. Repeat with the remaining potatoes, adding them to a medium-sized bowl as you go.
- Sprinkle the salt over the potatoes and toss to coat. Add the cornstarch and toss the bowl again.2 tablespoons cornstarch
- Remove the hot baking sheet from the oven and add your choice of fat. Let it melt and then add the potatoes and toss then well. Roast for 35-40 minutes, turning the potatoes by shaking the pan every 10 minutes, until they are golden brown and crispy.4 tablespoons duck fat, butter, or olive oil
- While the potatoes are roasting, make the mayo. Combine the ingredients in a small bowl and mix well. Place the bowl into your fridge until you're ready to serve.½ teaspoon EACH: garlic powder and onion powder, ¼ teaspoon EACH: salt and apple cider vinegar, ½ cup mayonnaise
- In a small bowl, mix the garlic powder, onion powder, chili powder, paprika, and cumin1 teaspoon EACH: garlic powder and onion powder, ½ teaspoon EACH: chili powder, smoked paprika, and cumin
- When the potatoes come out of the oven, transfer them to a mixing bowl, pour the spices over the top, and mix well.
- Serve the potatoes with the parmesan cheese and green onions over top and the garlic mayo on the side as a dip.¼ cup EACH: grated parmesan cheese and minced green onions
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I am trying to find your video for you Crispy Mini Potato recipe, and I am not having any luck. HELP! please Ok, it took a minute to find it, but I did. I thought that there would be a link on the same page as the recipe. I can’t wait to try them.
Hi Linda. I’ve put the video right above the recipe card. Hopefully it’s easier to find now!
Question – is there a reason you don’t peel them before you boil them?
Yes! Peeling them after boiling is much easier as the skins slip right off. Also, the peel helps protect them while boiling so they don’t turn mushy and start falling apart.