These crispy potato bites are everything I want in a snack—golden, crunchy on the outside, and tender on the inside. Flavored with garlic and paprika, they’re simple yet incredibly addictive. Whether I fry them or bake them, they always turn out perfect for dipping and sharing.
Why You’ll Love This Recipe
I love how easy these crispy potato bites are to throw together. They work as a quick side dish, party appetizer, or snack, and I can switch them up with different spices or even use sweet potatoes for a twist. Whether I bake or fry them, they always get that satisfying crisp. Plus, they pair well with just about any dip—ketchup, sour cream, or something spicy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
500 g potatoes, peeled and cut into bite‑size cubes
2 tbsp cornstarch (or all‑purpose flour)
1 tsp garlic powder
½ tsp paprika
Salt & pepper to taste
2 tbsp chopped parsley (optional)
Oil for frying (or for brushing, if baking)
Directions
I start by boiling or par-cooking the potato cubes until they’re just tender but still holding their shape. Then I drain and let them cool.
Once cool, I toss the potato cubes in a bowl with cornstarch (or flour), garlic powder, paprika, salt, and pepper until well coated.
If I’m frying, I heat oil in a pan and fry the potato bites in batches until golden and crispy. Then I drain them on paper towels.
If I’m baking, I preheat the oven to 220 °C (430 °F), place the coated potato bites on a baking sheet, brush or spray them with oil, and bake for 20–25 minutes, flipping halfway through.
After cooking, I sprinkle them with parsley (if I’m using it) and serve them hot with my favorite dip.
Servings and timing
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Variations
I like to switch things up depending on my mood. Sometimes I use sweet potatoes for a slightly sweeter flavor. To make them lighter, I go with baking instead of frying. I also enjoy adding cumin, chili powder, or dried herbs to the coating for a different flavor profile. One thing I always make sure of is drying the potatoes well before coating them—this makes them super crispy.
Storage/Reheating
If I have leftovers (which is rare), I store them in an airtight container in the fridge for up to 3 days. To reheat, I pop them in a preheated oven or air fryer at 200 °C (400 °F) for about 5–7 minutes until they’re crispy again. I avoid microwaving them because they tend to lose their crunch.
FAQs
How do I make sure the potato bites stay crispy?
I make sure the potatoes are dry before coating them. Any excess moisture can make them soggy. Also, if I’m baking, I don’t skip the oil—it helps with crispiness.
Can I use sweet potatoes instead of regular potatoes?
Yes, I often swap in sweet potatoes for a twist. They cook the same way and turn out deliciously crisp with a slightly sweet flavor.
What dips go well with crispy potato bites?
I like serving them with classic ketchup, garlic aioli, sour cream, or even spicy mayo. They’re very versatile, so I pair them with whatever dip I’m in the mood for.
Can I make these in an air fryer?
Definitely. I cook them at 200 °C (400 °F) in the air fryer for about 15–20 minutes, shaking the basket halfway through. They come out super crispy with less oil.
Are these bites gluten-free?
If I use cornstarch instead of all-purpose flour, they’re gluten-free. It’s a great option for anyone avoiding gluten.
Conclusion
These crispy potato bites are a snack I keep coming back to. Whether I need a crowd-pleasing appetizer or a comforting solo treat, they always deliver. I love how flexible they are—baked or fried, spiced up or kept simple—they’re always delicious and satisfyingly crispy.
