Homemade Tato Bites Recipes

CRISPY ROASTED POTATO BITES

Steps:

• Preheat the oven to 425°F.
• Boil Potatoes: Bring about 5 cups water to a boil, or enough to cover the potatoes by 2-inches. Add 1 tablespoon salt, and the potatoes. Cook for about 7 minutes, or until the potatoes are just fork tender but still meet some resistance in the middle.
• Shake Potatoes: Drain the potatoes and transfer them back to the empty hot saucepan for 30 seconds so they dry out. Give them a good shake in the saucepan to rough them up and break up the outer layers. The outsides should look a bit messy. Transfer the potatoes back to the colander.
• Heat Oil: Use a large, rimmed baking sheet that can fit the potatoes in a single layer without them touching. Add enough olive oil to the baking sheet to cover the base. There should be a very thin layer of oil. Place the baking sheet with the oil into the oven for about 3 minutes, or until the oil shimmers but is below the smoke point. Remove the baking sheet and place the potatoes onto the hot oil. Sprinkle with salt. Use a spatula to toss the potatoes in the oil until they are coated. You can add some chopped fresh herbs if desired.
• Roast the potatoes for 20 minutes without disturbing. Toss the potatoes and roast for about another 10 minutes, or until crispy. Add salt to taste.

POTATO BITES

Steps:

• Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper; spray foil or paper with cooking spray. In medium bowl, mix potatoes, peas, onion, coriander, cumin, salt and red pepper.
• Place bread crumbs in shallow bowl. In another shallow bowl, beat eggs and milk with fork or wire whisk. Shape potato mixture by tablespoonfuls into about 1-inch balls. Roll balls in bread crumbs to coat, then dip into egg mixture and coat again with bread crumbs. Place on cookie sheet. Spray tops of balls with cooking spray.
• Bake 10 to 14 minutes or until light golden brown and hot. Serve warm with chutney.

POTATO BITES

Steps:

• Put 12 halved baby red potatoes in a saucepan and cover with salted water. Bring to a simmer over medium-high heat and cook until fork-tender, 10 to 15 minutes. Drain, then rinse under cold water. Trim the bottoms of the potatoes and stand cut-side up on a platter; season with sea salt. Top with creme fraeche and chopped chives, dill and/or parsley.