Crispy and Crunchy Potato Bites: A Classic Snack

This recipe transforms everyday boiled potatoes into an irresistible crunchy treat. These tasty little bites consist of small potato cubes encased in a crispy, golden batter which is deep-fried to perfection. Typically enjoyed as an appetizer, side dish, or savory snack, Crunchy Potatoes offer a satisfying taste experience that can add value to any meal.  Making them is much easier than you think. Potatoes are first cubed, then boiled until tender. A batter, combining flour, cornstarch, and seasonings, is then prepared to coat the potato cubes evenly. The real magic happens when these coated potatoes are fried in hot oil, resulting in a golden, crispy exterior with a soft, fluffy potato center. Whether you're a seasoned home cook or a novice in the kitchen, this recipe is sure to impress.

What are Crunchy Potatoes?

These crispy treats are small, perfectly cooked potato cubes coated in a light batter and then deep-fried until golden brown. The contrast between the soft, fluffy potato interior and the crunchy, flavorful exterior is what makes them so irresistible. Unlike their flat, paper-thin cousins—potato chips—Crunchy Potatoes boast a heartier texture and a more substantial bite. They are often enjoyed as a standalone snack, but they also shine as a versatile side to a variety of dishes. From burgers and sandwiches to salads and soups, they add a satisfying crunch and a touch of indulgence.

Tips

• Opt for starchy potatoes like Russet or Maris Piper for the best texture. These varieties hold their shape well when cooked and fried.
• Boil potatoes until tender but firm. Overcooked potatoes will become mushy when fried.
• To achieve maximum crunch, let the boiled potatoes cool completely before coating them in batter. This helps the batter adhere better.
• A well-balanced batter is key. The combination of flour, cornstarch, and seasonings should create a light and crispy coating.
• For optimal results, maintain a consistent oil temperature around 375°F (190°C). Overly hot oil will burn the potatoes, while too low a temperature will result in greasy potatoes.
• After frying, ensure the potatoes are drained properly on paper towels to remove excess oil. This helps maintain their crispiness.
• Don't be shy with the seasoning! Salt, pepper, and your favorite herbs and spices can elevate the flavor of your Crunchy Potatoes.
• Crunchy Potatoes are best enjoyed fresh out of the fryer. The longer they sit, the softer they become.

How Do I Make Crunchy Potatoes Crispy?

Use starchy potatoes, parboil them briefly, let them cool completely before coating, and fry at the right temperature.

What Kind of Potatoes Are Best For Crunchy Potatoes?

Starchy potatoes like Russet or Maris Piper work well due to their high starch content, which contributes to a crispier exterior.

Can I Reuse the Oil for Frying Crunchy Potatoes?

Yes, you can reuse the oil, but make sure it's clean and free of food particles. Overused oil can affect the flavor of your potatoes.

What Can I Serve With Crunchy Potatoes?

They pair well with burgers, sandwiches, salads, soups, or as a standalone snack.

What Other Flavors Can I Add To Crunchy Potatoes?

Experiment with different herbs, spices, and cheeses to create unique flavor combinations.

More Crispy Potatoes Recipes!

Garlic Sage Roasted Potatoes

Smashed Potatoes

Potato Sticks

Crispy Roasted Potatoes

Crispy Potato Stacks

How to Store Crunchy Potatoes

Crunchy Potatoes are best enjoyed fresh. The moisture from the potatoes will soften the batter, and the overall texture will become soggy.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, re-crisp them in a preheated oven or air fryer for a few minutes. However, be aware that they will never regain their original crunch.

How To Make Crunchy Potatoes

Scrub and chop potatoes into small, even cubes.

Parboil in salted water for 2 minutes, then drain and let cool completely.

In a mixing bowl, whisk together curry powder, paprika, cornstarch, flour, olive oil, and water until a smooth batter forms.

Toss the cooled potato cubes in the prepared batter until evenly coated.

Prepare six squares of baking paper, and add approximately 2 tablespoons of the mixture onto each piece of baking paper.

Working in batches, carefully place one of the baking paper squares and potato mix in hot oil (375°F/190°C) in a deep fryer or large pot. Fry until golden brown and crispy, carefully removing the baking paper about halfway through the frying process.

Drain on paper towels, season with additional salt if desired, and serve.