Description
Perfectly crisp on the outside, tender inside bites where nutty cheddar melts into fluffy potatoes—ideal for dipping in tangy sour cream or your favorite sauce.
Ingredients
- 500 grams potatoes peeled and grated
- 1 cup shredded cheddar cheese
- 1 large egg beaten
- ½ cup breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
- Place grated potatoes in a clean kitchen towel and squeeze out excess moisture.
- In a large bowl combine drained potatoes, beaten egg, shredded cheese, breadcrumbs, parsley, garlic powder, salt, and pepper until evenly mixed.
- Shape the mixture into small bite-sized balls or patties.
- Heat vegetable oil in a skillet over medium heat until shimmering.
- Add potato bites in a single layer and cook for 3 to 4 minutes per side until golden brown and crispy.
- Remove bites from skillet and drain on paper towels before serving.
Notes
- Use russet potatoes for a fluffy interior and crisp exterior.
- Press out as much moisture as possible to help the bites hold their shape.
- Serve warm with sour cream, ketchup, or your favorite dipping sauce.
- For a lighter option, bake bites at 200°C for 15 minutes, flipping halfway through.