Crisp Parmesan Potato Bites

🥔 Crispy Parmesan Potato Bites

These crispy little potato bites are the perfect appetizer for serving a crowd! Golden and crunchy on the outside, tender and flavorful on the inside, and packed with delicious Parmesan and garlic. Best of all, no forks or knives needed! They're always a hit! 😋

🧈 Ingredients

• 3 tablespoons unsalted butter, melted
• 2 large russet potatoes, peeled
• 1 tablespoon olive oil
• 1½ teaspoons garlic powder
• 1½ teaspoons kosher salt
• ¼ teaspoon ground black pepper
• 1 pinch cayenne pepper, or to taste
• 1 tablespoon all-purpose flour
• ½ cup finely grated Parmigiano-Reggiano cheese

👩‍🍳 Directions

1. Preheat the oven

Preheat oven to 450°F (230°C). Generously brush the cups of a 24-cup mini muffin tin with melted butter. Place the tin on a baking sheet and set aside.

2. Grate the potatoes 🥔 (I use my food processor)

Fill a large bowl about one-third full with cold water. Grate the peeled potatoes directly into the water, then add more cold water until the bowl is almost full.

3. Rinse away the starch

Swish the potatoes around with your hands, pour off most of the water, and refill with fresh cold water. Repeat until the water runs almost clear.

Drain the potatoes in a colander for a few minutes.

4. Squeeze out the moisture

Transfer the grated potatoes to a clean kitchen towel. Wrap tightly and squeeze over a bowl until you've removed as much liquid as possible.

5. Add the seasonings 🧄

Place the potatoes in a clean bowl. Add olive oil, garlic powder, salt, black pepper, and cayenne.

Sprinkle the flour over the mixture, then add the Parmesan cheese. Toss gently with your hands until everything is evenly combined and the mixture feels slightly damp.

6. Fill the muffin tin

Scoop the potato mixture from the bottom of the bowl to capture any remaining moisture and fill the prepared muffin cups.

It's perfectly fine if the potatoes mound about ½ to 1 inch above the tops of the cups.

7. Bake until golden and crispy 🔥

Bake in the center of the oven for 40–45 minutes, until the tops are golden brown, the bottoms are beautifully caramelized, and the bites are crispy all over.

If a few aren't browned enough on the bottom, return them to the muffin tin and bake for another 5–10 minutes.

8. Cool and serve

Let the potato bites rest in the muffin tin for 5 minutes, then flip them onto the baking sheet.

Serve warm and enjoy!

💡 Helpful Tips & Variations

🧀 Make them extra cheesy!

For a different flavor, replace half of the Parmigiano-Reggiano with grated sharp cheddar cheese.

🥔 Using a regular muffin tin?

You can use a standard-sized muffin pan instead of a mini muffin tin. Just fill each cup halfway so the potatoes cook all the way through. Baking time may need adjusting.

❄️ Make ahead & reheat

These are wonderful for preparing ahead of time! Let them cool completely, then refrigerate in a single layer rather than stacking them.

When you're ready to serve, simply reheat in the air fryer until they're hot and crispy again.

✨ Perfect for parties, family gatherings, or anytime you're craving a delicious little potato treat!