Parmesan Herb Potato Bites
These Parmesan herb potato bites are a simple way to turn a familiar comfort food into an easy appetizer. Their small size makes them ideal for entertaining, while the crisp exterior and soft center keep them appealing from the first bite to the last. Serve warm with a dipping sauce for best results.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet or a large plate
- Shallow bowls for breading
- Heavy-bottomed skillet
- Slotted spoon
- Paper towels
Ingredients
Potato Mixture
- 2 cups mashed potatoes cold
- ½ cup Parmesan cheese grated
- 2 cloves garlic minced
- 1 large egg
- 2 tablespoons chives chopped
- Sea salt and black pepper to taste
Coating
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1½ cups panko breadcrumbs
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika optional
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For Frying
- Vegetable oil or canola oil for frying
Instructions
- In a large mixing bowl, combine the mashed potatoes, Parmesan cheese, minced garlic, egg, chives, salt, and black pepper. Mix until smooth and evenly combined.
- Scoop about 1 tablespoon of the potato mixture and roll it into a ball. Place the formed bites on a lined baking sheet or plate. Repeat with the remaining mixture.
- Set up three coating stations. Place the flour in one shallow bowl. Add the beaten eggs to a second bowl. In a third bowl, mix the panko breadcrumbs with Italian seasoning, garlic powder, smoked paprika, salt, and black pepper.
- Roll each potato ball in the flour, dip it into the beaten eggs, then coat thoroughly with the seasoned breadcrumb mixture. Press gently so the coating adheres well.
- Heat about 2 inches of oil in a heavy-bottomed pan to 350℉. Fry the potato bites in small batches for 3 to 4 minutes, turning as needed, until golden brown and crisp.
- Remove the bites with a slotted spoon and drain on paper towels. Serve hot with marinara sauce, garlic aioli, or ranch dressing.
Notes
- Cold mashed potatoes work best and help the bites hold their shape.
- If the mixture feels too soft, refrigerate it for 15 minutes before shaping.
- These bites can be breaded ahead of time and refrigerated until ready to fry.
