Crispy Seasoned Potato Bites
Golden potato chunks parboiled, coated in a paprika-spiced flour mixture, and roasted on two sheet pans for twelve side portions.
Ingredients
Potatoes
- 5 pounds golden potatoes
- 1/2 cup neutral oil plus a little extra for the pans
Coating
- 1/4 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons paprika
- 3 teaspoons salt
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
Optional Toppings
- Sour cream or nacho cheese sauce for serving
Instructions
Parboil and Coat
- Cover the whole, washed potatoes with cold water in a large pot. Bring to a boil, then simmer for about 20 minutes until partly tender; drain and cool enough to handle.
- Preheat to 425°F and lightly grease 2 large rimmed sheet pans with extra oil. Combine flour, cornstarch, paprika, salt, cayenne, and black pepper.
- Cut potatoes into 1-inch pieces and toss with 1/2 cup oil. Fold in the dry coating until evenly distributed.
Bake
- Spread the pieces in a single layer across both pans. Bake for about 40 minutes, turning the chunks and switching rack positions at 20 minutes, until crisp outside and tender inside.
- Divide into 12 side servings and serve hot. Add optional toppings after baking.
Notes
- Refrigerate cooked bites promptly for up to 3–4 days.
- Reheat on a sheet pan at 400°F until the centers reach 165°F.