2 16 ounce bags Baby Dutch potatoes
1 tablespoon garlic powder
1 - 2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup grated parmesan cheese
1/2 cup cornstarch
2 tablespoons fresh parsley, chopped, optional
Vegetable oil for frying
These crispy potato bites are pure perfection. The perfect appetizer for any get together.


1.In large pot boil the potatoes in salted water until fork tender, about 10 minutes or so. Drain and let cool.
2.Using a potato masher, ricer of mixer, mash the potatoes in a large bowl.
3.Add garlic, salt, pepper, parmesan cheese and cornstarch to the potatoes and mix until well combined.
4.Using either your hand or small cookie scooper form mashed potatoes into bite-sized balls.
5.In a large skillet, heat the oil to about 350 degrees.
6.Place potato balls into the skillet, making sure not too crowd the pan. You may need to work in batches. Cook until golden brow, about 5-7 minutes, flipping halfway through to ensure both sides are cooked.
7.Using a slotted spoon remove the cooked potato balls and place on a paper towel lined plate or a wire rack to drain off the excess oil. Salt while hot.
8.Toss with additional parmesan cheese and fresh parsley. Enjoy!


  • These crispy little bites are pure heaven.  Crispy on the outside and creamy on the inside.
  • I serve mine with either a spicy fry sauce or sour cream and chives for dipping.
  • Go crazy with these!  You can add just about anything you want – bacon, cheddar cheese, chives – you name it!
  • You can use your leftover mashed potatoes to make these.
  • I use the Baby Dutch and throw them into with water without peeling them but you can really use any kind of potato you want.
  • Sometimes I add a few splashes of heavy cream or milk if my mixture seems a bit dry prior to forming them into balls.

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