Crispy Potato Bites
These Crispy Potato Bites are best served warm and are certainly worth the time they take! If they were made any faster you wouldn’t eat anything else. You bite through the crispy outer and yummy potato-ey cheese-y goodness bursts into your mouth. We can understand that you may think we are exaggerating. You will have to try them to see for yourself!
Now, these may take a little longer than you would think as they have to cool for at least 4 hours, but they are worth the wait. It’s important that you do let them cool though, as they need to get really cold so that you can chop them up easily. They don’t have any flour or egg to bind them, so if you try to cut them up too soon you will likely get bits of mashed potato. As good as that could be, it’s not what you are after.
This recipe was featured in Episode 101 of the podcast: Thermomix Footy Food. We also topped these with the Easy Mexican Beef to make… wait for it… Potatchos! Like nachos, but built on potatoes. You need to try!
No: Gluten / Egg / Nuts
Preparation Time 20 minutes
Cooling Time 4 hours
Cooking Time 1 hour 40 minutes
Serves 4-6 as a side
Cannot be frozen
- pecorino cheese - 60g, or Parmesan cheese
- fresh parsley - small handful
- fresh rosemary - 1 sprig, leaves only
- fresh thyme - 4 sprigs, leaves only
- potato - 800g, cut into pieces
- water - 500g, hot
- onion - 1, red, peeled and quartered
- garlic cloves - 3, peeled
- butter - 20g
- salt flakes - 1 tsp, plus extra for sprinkling
- pepper - 1/2 tsp. ground
- olive oil - for drizzling
- olive oil - spray,
- Add Parmesan cheese (60g), parsley (small handful), rosemary leaves (from 1 sprig) and thyme leaves (from 4 sprigs). Blitz Speed 8 / 15 seconds. Set aside in a small bowl.
- Put the potatoes (800g) into the steaming attachment lower dish. They can be peeled or unpeeled - your choice.
- Add hot water (500g) to the bowl and set the steaming attachment into place. Program 30 minutes / Steaming Temperature / Speed 2.
- Once finished, set aside with the lid off so that the steam comes off the potatoes and they dry a little.
- Drain the bowl, then add onion (1) and garlic cloves (3) to the bowl. Chop Speed 6 / 2 seconds. Scrape down sides.
- Add butter (20g) to the bowl. Program 6 minutes / Steaming Temperature / Reverse+Speed 1.
- Preheat the oven to 180C. Line the base and sides of a large roasting pan or slice tin with baking paper.
- Add cooked potatoes, cheese and herbs, salt (1 tsp) and pepper (1/2 tsp) to the bowl. Blend Speed 7 / 45 seconds, using a spatula through the hole in the lid to ensure the mixture keeps moving.
- Pour the potato mixture into the prepared tin and smooth the top. Drizzle with some olive oil and sprinkle with some salt flakes. Transfer to the oven for 30 minutes. The top should brown slightly.
- Allow to cool before transferring to the refrigerator for approx. 4 hours or until completely cold.
- When you are ready to bake, preheat the oven to 180C. Prepare 1-2 baking trays with baking paper.
- Remove the cold potato from the tin and cut into bite sized pieces with a large knife. We create slices first, and then pieces. Transfer these pieces to your baking trays and spray with olive oil.
- Bake for 15 minutes before flipping the bites over with a pair of tongs.
- Bake for another 15 minutes.
- Remove from the oven and allow to cool slightly before eating these delicious crispy bites of gooey potato deliciousness while they are warm!