Description
Recreate Taco Bell’s famous potato bites at home with this easy recipe. Crispy on the outside, tender inside, and perfect for any occasion.
Ingredients
- 5 pounds golden potatoes (Yukon Gold recommended)
- 1/2 cup neutral-flavored oil (for the mash)
- 1/4 cup all-purpose flour (or cornstarch for gluten-free)
- 1/2 cup cornstarch
- 2 teaspoons paprika
- 3 teaspoons salt (adjust to taste)
- 1/8 teaspoon cayenne pepper (optional)
- 1/2 teaspoon black pepper
Instructions
- Scrub potatoes and cut into evenly sized chunks. Place in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 12-15 minutes.
- Drain thoroughly and return to the hot pot for a minute to evaporate excess moisture. Mash until smooth.
- Stir in 1/2 cup oil and 1 teaspoon salt. Taste and adjust seasoning.
- Spread the mash on a tray, cover, and chill for at least 30 minutes.
- Combine flour, cornstarch, paprika, remaining salt, cayenne, and black pepper in a shallow bowl.
- Shape the chilled mash into small bites.
- Heat oil in a pot to 350-375°F. Dredge potato bits in the dry mix, then fry in batches until golden and crisp, about 2-3 minutes per side.
- Drain on paper towels and sprinkle with salt, if desired.
- For air-fried, spray bites lightly with oil and air-fry at 400°F for 10-12 minutes, flipping halfway.
Notes
Best served hot with your choice of dipping sauces. Store leftovers in an airtight container in the fridge for 3-4 days.