Welcome to the ultimate guide to creating the perfect 2-bite potato! Whether you're looking for a quick and easy snack or a delicious side dish to accompany your main course, these bite-sized treats are sure to impress. With a crispy outer layer and a fluffy interior, 2-bite potatoes are a versatile dish that can be enjoyed in a variety of ways. From simple seasonings to elaborate toppings, the possibilities are endless. Get ready to embark on a culinary journey as we explore the best recipes and techniques for making irresistible 2-bite potatoes that will tantalize your taste buds!
Let's cook with our recipes!
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
ROASTED TWO-BITE GARLIC & HERB SMASHED POTATOES
Enjoy these garlic and herb smashed baby potatoes with cheese. This easy recipe is loaded with flavor, simple ingredients, and are the perfect make-ahead appetizer for any occasion. Vegan options included!
Provided by DeannaCat
Categories Appetizer Holiday Dish Party Food Side Dish Snack
Number Of Ingredients 7
Steps:
- Preheat your oven to 400 degrees F
- In a mixing bowl, toss the potatoes with 2 tablespoons of olive oil and a sprinkle of salt and pepper each.
- Roast the potatoes on a baking sheet for about 20 minutes, until they're tender when poked with a fork.
- Heat the called-for butter, finely chopped herbs, and minced garlic in a saucepan on the stovetop to create a melted garlic-herb butter.
- Once the baby potatoes are fork-tender, remove them from the oven. Use a fork or potato masher to press the potatoes into slightly flattened patties - about a quarter to half-inch thick. It may help to score an X the top of the potato skin with a knife before smashing.
- Use a spoon to add a small drizzle of garlic and herb butter to each smashed potato.
- Return the smashed and smothered potatoes to the oven. Continue to bake for another 20 to 25 mins until the edges turn brown and crispy.
- Add optional cheese to each potato during the final five minutes in the oven to melt the cheese.
- Serve and enjoy! They almost get better as they cool down, so don't be afraid to make them ahead for a party - or enjoy them as leftovers!
POTATO SALAD BITES
-Stephanie Sheridan, Plainfield, Vermont
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 16 appetizers.
Number Of Ingredients 10
Steps:
- Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 12-15 minutes or until tender. Drain and immediately place potatoes in ice water; drain and pat dry., Peel two potatoes; finely dice and place in a small bowl. Cut the remaining potatoes in half. With a melon baller, scoop out pulp, leaving a 3/8-in. shell; set shells aside. Dice pulp and add to the bowl. Stir in the olives, parsley and onion. Combine the mayonnaise, mustard and pepper; gently stir into potato mixture. , Sprinkle potato shells with salt; stuff with potato salad. Sprinkle with paprika. Chill for at least 1 hour before serving. Garnish with parsley if desired.
Nutrition Facts : Calories 151 calories, Fat 12g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 270mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
AIR FRYER ONE-BITE ROASTED POTATOES
These air-fried roasted one-bite potatoes are crispy on the outside and creamy on the inside. Quick and easy to make.
Provided by Yoly
Time 15m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat the air fryer to 400 degrees F (200 degrees C).
- Wash and dry potatoes. Trim edges to make a flat surface on both ends.
- Combine extra-virgin olive oil and salad dressing mix in a large bowl. Add potatoes and toss until potatoes are well coated. Place in a single layer into the air fryer basket. Cook in batches if necessary.
- Air fry until potatoes are golden brown, 5 to 7 minutes. Flip potatoes and air fry for an additional 2 to 3 minutes. Season with salt and pepper.
Nutrition Facts : Calories 131.9 calories, Carbohydrate 20.3 g, Fat 4.8 g, Fiber 2.5 g, Protein 2.3 g, SaturatedFat 0.7 g, Sodium 166.8 mg, Sugar 1.4 g
TWO-BITE VEGAN BAKED POTATOES
The Little Potato Company's Fingerling potatoes are the star of this recipe! Thin-skinned with firm flesh and a unique flavour, their elongated shape makes them perfect for mini baked potatoes! Customize them with your favourite toppings or follow our directions for "Tex-Mex" or "Loaded" two bite baked potatoes. They're quick, easy, and simply delicious!
Provided by Brittany at ilovevegan.com
Categories Side dish
Time 35m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 400F.
- Prick each potato with a fork 2-3 times. (Don't worry about washing these guys, it's already been done for you!)
- Microwave on HIGH for 5 minutes.
- Toss the hot potatoes in olive oil, garlic powder, salt, and pepper. Bake for 8 minutes before flipping and then bake for an addition 5- 10 minutes. Poke them with a knife to check if they're tender.
- Once they're cooked, let them sit for 5-10 minutes until they're just cool enough to handle. Deeply score each potato both lengthwise and width wise.
- Using your index fingers and thumbs, gently pinch and push the corners of each potato inwards to mash and fluff the cooked centers out of the potato. (Refer to the 4th set of pictures for a visual reference)
- Drop a pat of vegan butter into the center of each potato followed by a big pinch of vegan cheese.
- Place under the broiler just long enough for the cheese to melt and bubble.
TWICE-BAKED POTATO BITES
Serve up these bite-size twice-baked potatoes for an easy and unique side dish.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Cut a thin slice off the bottom of each potato half so they rest flat. On a rimmed baking sheet, toss with oil; season with salt and pepper, and arrange bottom side down. Bake until tender, 30 to 35 minutes. Let cool on sheet.
- When cool enough, scoop out about a teaspoon from the center of each potato into a medium bowl. Add sour cream and chives, and mash; season with salt and pepper. Stuff potatoes with filling. (To store, refrigerate stuffed potatoes on a rimmed baking sheet, up to 1 day.)
- Bake potatoes at 450 degrees until lightly browned, about 15 minutes. Garnish with chives.
Nutrition Facts : Calories 131 g, Fat 5 g, Fiber 2 g, Protein 3 g
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
Tips:
- Choose the right potatoes: Yukon Gold and Russet potatoes are best for these bites because they hold their shape well after cooking.
- Cook the potatoes properly: Boil the potatoes until they are fork-tender, but not mushy. This will help them hold their shape when you cut them into cubes.
- Use a sharp knife: When cutting the potatoes into cubes, use a sharp knife to get clean, even cuts. This will help the bites cook evenly.
- Season the potatoes well: Before baking the bites, season them with salt, pepper, and any other desired seasonings. This will help them develop flavor.
- Don't overcrowd the baking sheet: When baking the bites, make sure to leave enough space between them so that they can cook evenly.
- Bake the bites until they are golden brown: The bites are done baking when they are golden brown and crispy on the outside. This will take about 20-25 minutes.
Conclusion:
Two-bite potato bites are a delicious and easy-to-make appetizer that is perfect for any occasion. They are crispy on the outside and soft and fluffy on the inside, and they can be seasoned with a variety of flavors to suit your taste. So next time you are looking for a quick and easy snack or appetizer, give these two-bite potato bites a try!
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