Easy crispy mini potato bites
Crispy mini potato bites are roasted at high heat for a golden, crunchy texture.
Ingredients
- 1 ½ lb mini potatoes
- ¼ teaspoon salt
- 2 tablespoons cornstarch
- 4 tablespoons duck fat butter, or olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ¼ cup grated parmesan cheese
- ¼ cup minced green onions
Garlic Mayo
- ½ cup mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon apple cider vinegar
Instructions
- Preheat your oven to 450°F (230°C) and place a baking sheet inside to heat.
- Bring a pot of water to a boil and cook the mini potatoes for 12 minutes. Drain and rinse under cold water.
- Once slightly cooled, remove the skins using a small knife and spoon.
- Transfer potatoes to a bowl, sprinkle with salt, and toss. Add cornstarch and coat evenly.
- Carefully remove the hot baking sheet, add your chosen fat, and let it melt.
- Add the potatoes and toss to coat well.
- Roast for 35–40 minutes, shaking the pan every 10 minutes until golden and crispy.
- Mix all garlic mayo ingredients in a small bowl.
- Serve crispy mini potato bites hot, topped with parmesan and green onions, alongside the dip.
Notes
- Swap parmesan with a dairy-free alternative if needed.
- Add chili flakes for extra heat.
- Serve with ketchup, ranch, or spicy yogurt sauce.