Crispy Potato Bites
Crispy Smashed Potato Bites are the perfect blend of crunchy and fluffy! Easy to make, these bite-sized delights are a family favorite for busy weeknights or casual gatherings.
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INGREDIENTS
- 1 ½ pound small potatoes, 15 pieces
- 1 tablespoons salt, for cooking
- 2 bay leaves, for flavor
- 2 tablespoon unsalted butter, melted
- 1 tablespoon olive oil
- ½ teaspoon sea salt, for sprinkling
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- Finely chopped parsley, optional garnish
INSTRUCTIONS
- Cook the potatoes: Bring a pot of water to a boil, adding a tablespoon of salt and a couple of bay leaves for flavor. Cook the potatoes until they are fork-tender—this usually takes about 15-20 minutes. Don’t worry if the skin splits a bit; that’s perfectly fine! You can also steam or microwave them if you prefer.1 ½ pound small potatoes, 2 bay leaves, 1 tablespoons salt
- Preheat the oven: Set your oven to 390°F.
- Steam dry: Drain the potatoes and let them sit in the colander for about 5 minutes to steam dry. Remove and discard the bay leaves.
- Smash: Place the potatoes on a baking tray, then gently smash them with a large fork or potato masher. Aim to flatten them while keeping them in one piece. Thinner potatoes will be crispier, while thicker ones will have fluffier insides—both are delicious! The more uneven the surface, the better the crunch.
- Steam dry again: Let the smashed potatoes rest on the tray for another 5 minutes to steam dry further—this step helps them get extra crispy.
- Drizzle and season: Drizzle the potatoes with melted butter followed by olive oil. Sprinkle with salt, garlic powder, and pepper to taste.2 tablespoon unsalted butter, 1 tablespoon olive oil, ½ teaspoon sea salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder
- Bake: Pop the tray into the oven and bake for 40 minutes. Bake until they are deep golden and crispy. Resist the urge to flip them!
- Serve: Serve the potatoes hot, and sprinkle with fresh parsley if you’d like a bit of color and added flavor. Enjoy!Finely chopped parsley
NOTES
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze. Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
- To Reheat. Reheat in the oven at 350°F until crispy.
- To Make Ahead. Smash the potatoes ahead of time and bake just before serving.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 57kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 4mgSodium: 546mgPotassium: 194mgFiber: 1gSugar: 0.4gVitamin A: 49IUVitamin C: 9mgCalcium: 7mgIron: 0.4mg
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