POTATO BITES
Mashed potatoes become an elegant appetizer when coated with bread crumbs, baked and served with tasty chutney or salsa.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 45
Number Of Ingredients 12
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.
Nutrition Facts : Calories 30, Carbohydrate 4 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 65 mg, Sugar 0 g, TransFat 0 g
LOADED MASHED POTATO BITES
Put those leftovers to good use! Turn them into mashed potato bites loaded with bacon, cheese and onions. -Becky Hardin, St. Peters, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine potatoes, shredded cheese, bacon and green onions. Divide into eighteen 1/4-cup portions. Shape each portion around a cheese cube to cover completely, forming a ball. Refrigerate, covered, at least 30 minutes., In a shallow bowl, mix bread crumbs, Parmesan cheese, salt and pepper. Place egg in a separate shallow bowl. Dip potato balls in egg, then in crumb mixture, patting to help coating adhere., In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry potato balls, a few at a time, until golden brown, about 2 minutes. Drain on paper towels.
Nutrition Facts : Calories 227 calories, Fat 19g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 420mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
CRISPY POTATO BITES
I thought of this the other week when I was tired of the same old potato dishes. Similar to what my mum used to make. My DH has requested twice since.
Provided by Honni
Categories Potato
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 220c.
- Dice potatoes into bite size pieces (approx 1 inch).
- Pour olive oil& melted butter into ovenproof dish.
- Toss diced potatoes in oil& butter.
- Season to taste.
- Sprinkle cheese& breadcrumbs over potatoes.
- Toss mixture til potatoes are covered in cheese& bread crumbs.
- Cook in oven for approx 30 mins (til golden& crispy) turning once half way thru.
- Secrets to success, make sure oven is hot& adding the olive oil stops the butter from burning.
Nutrition Facts : Calories 463.2, Fat 22.1, SaturatedFat 12.2, Cholesterol 50.4, Sodium 361.7, Carbohydrate 56.6, Fiber 6.7, Sugar 2.9, Protein 11.4
LOADED POTATO BITES
Think of this finger food as mini loaded baked potatoes. Peewee potatoes are boiled, smashed, and roasted until crispy and golden, then finished with a flavorful mix of all your favorite toppings: sour cream, scallions, bacon, and cheddar. They're just the thing for an Oscar-night or Super Bowl party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees with racks in upper and lower thirds. Place potatoes in a saucepan; cover with 2 inches of cold water. Season generously with salt and bring to a boil, then reduce heat to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; let cool 10 minutes.
- Drizzle each of 2 rimmed baking sheets with 2 tablespoons oil. Arrange potatoes on sheets, tossing to coat; lightly crush each with the heel of your hand or back of a spatula to about 1/2 inch thick. Season with salt and pepper; roast, flipping halfway through, until golden and crisp, 30 to 35 minutes. Use immediately.
- Meanwhile, in a medium bowl, combine sour cream, cheese, scallions, and bacon; season with salt and pepper. Top each potato with 1 to 2 teaspoons sour-cream mixture. Garnish with more scallions.
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.
HOMEMADE 'TATO BITES
These are inspired by one of my favorite drive-thru breakfast treats, but with my twist, of course. I add a kiss of sweetness with sweet potato and a hint of spice with my house seasoning.
Provided by Kardea Brown
Categories side-dish
Time 1h10m
Yield 4 to 6 servings (about 42 potato bites)
Number Of Ingredients 11
Steps:
- Bring a large saucepan of water to a boil. Add the potatoes and sweet potatoes and boil until they can be easily pierced with a knife, but still have some resistance in the center, 5 to 6 minutes. Drain and let cool.
- Use a box grater to finely shred the cooled potatoes into a large bowl. If necessary, remove any excess water by pressing the shredded potatoes with paper towels.
- Pour 2 inches of the oil into a large Dutch oven. Heat the oil until it registers 350 degrees F on a deep-fry thermometer.
- Meanwhile, stir the flour and Miss Brown's House Seasoning into the potatoes. Shape the potatoes into 42 discs, about 1 teaspoon of potato mixture per disc. Working in batches, fry the potato bites until browned and crispy, 2 to 3 minutes. Transfer to a paper towel-lined wire rack to drain and cool. Keep warm in a low oven or serve immediately with ketchup.
- Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container. 1 tablespoon plus 2 teaspoons
POTATO BITES
Provided by Sandy Goldberg
Categories Food Processor Egg Onion Potato Side Bake Passover Vegetarian Winter Gourmet Florida Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 36 potato bites
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F and grease 36 1 3/4- by 1-inch muffin cups (see note, above).
- In a large bowl whisk together eggs, oil, matzo meal, salt, and baking powder. Grate onion on large holes of a 4-sided grater and whisk into egg mixture. Working quickly, in 2 batches, peel and quarter potatoes and in a food processor finely chop. Add potatoes as chopped to egg mixture and stir until coated well.
- Working quickly, spoon a rounded tablespoon potato mixture into each muffin cup and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden brown, about 30 minutes.
- Cool potato bites in pans on racks 2 minutes. Run a thin knife around edge of each cup and transfer potato bites to a serving plate. Potato bites may be chilled, covered, 2 days or frozen 1 month. Reheat potato bites on a baking sheet in a 400°F oven until crisp, 10 to 15 minutes.
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