Golden Crispy Garlic Potato Bites

If you believe that the humble potato has reached its peak with French fries, I’m here to introduce you to your new favorite obsession. Imagine this: bite-sized cubes of potato with a shatteringly crisp, golden-brown shell that gives way to a soft, fluffy interior. This dish, ready in about 30 minutes, uses a simple but brilliant double-frying technique to achieve a level of crunchiness that is truly next-level. While the method might sound a bit advanced, it’s surprisingly straightforward and the results are absolutely worth it. Infused with the savory aroma of garlic and fresh parsley, these potato bites are a perfect side dish, an addictive snack for movie night, or the star appetizer at your next get-together. Prepare to be amazed by how a few simple ingredients can create something so incredibly delicious.

Here’s everything you’ll need to create these crunchy marvels. The ingredients are simple, and I’ve included some easy-to-find alternatives so you can head to your kitchen and start cooking right away.

Ingredients:

• Potatoes: 2 large Russet or King Edward potatoes. These starchy varieties are perfect for frying, as they become wonderfully fluffy on the inside. Yukon Golds will also work, though they are slightly waxier.
• Starch: About 1/2 cup of potato starch or cornstarch. Potato starch is traditionally used and creates a very light, crisp coating. However, cornstarch is a fantastic and widely available substitute that yields a similar crunchy result.
• Oil for Frying: About 4 cups of a neutral oil with a high smoke point, such as canola, vegetable, or peanut oil.
• Salt: 1 teaspoon for the boiling water, plus more for seasoning.
• For the Garlic Parsley Seasoning:
  • 2 tablespoons finely chopped fresh parsley
  • 1 clove of garlic, minced very finely
  • ½ teaspoon sea salt or flaky salt

A Quick Note on Ingredients: The “Garlic Parsley Seasoning” is a simple mix you make yourself. If you’re short on time, you can also use a high-quality store-bought garlic salt and just toss the potatoes with fresh parsley at the end for that pop of color and freshness.

Now for the fun part! Follow these steps closely, and you’ll master the art of the perfect crispy potato. The double-frying method is the secret here, so don’t skip it.

Instructions:

1. Prep the Potatoes: Wash and peel your two large potatoes. To get even cubes, you can first trim the rounded sides to create a rough block shape. Then, slice the block into thick planks and cut them into uniform 3/4-inch (2cm) cubes.
2. Rinse and Rinse Again: Place the potato cubes in a bowl of cold water and rinse them thoroughly, changing the water two or three times until it runs clear. This step is crucial for removing excess surface starch, which prevents the potatoes from sticking together and helps them get extra crispy.
3. A Quick Boil: Bring a pot of water to a boil and add 1 teaspoon of salt. Carefully add the rinsed potato cubes and cook for just 2 minutes. This is called par-boiling, and it helps ensure the inside is perfectly cooked and fluffy. Immediately drain the potatoes and rinse them under cold water to stop the cooking process.
4. Get Ready to Coat: Let the potatoes drain well and pat them dry with a paper towel. Place them in a large bowl and add the starch in two or three batches, tossing gently after each addition. You want each cube to have a thin, even, powdery white coating. Shake off any excess starch in a colander before frying.
5. The First Fry: In a wok or deep pot, heat your oil over medium heat to about 325°F (160°C). If you don’t have a thermometer, you can test it by inserting a wooden chopstick; the oil should bubble gently around it. Carefully add the coated potatoes and fry for 4-5 minutes, until a pale, firm crust has formed. They will not be golden brown yet.
6. The Second Fry for Ultimate Crispiness: Remove the potatoes from the oil with a slotted spoon and let them drain on a wire rack. Now, increase the heat to medium-high, bringing the oil to about 375°F (190°C). Carefully place the potatoes back into the hot oil and fry for another 2-3 minutes, or until they are a beautiful deep golden brown and irresistibly crispy. Remove them from the oil and let them drain again.
7. Season and Serve: While the potatoes are still hot, transfer them to a clean bowl. In a small dish, mix your finely minced garlic, chopped parsley, and sea salt. Sprinkle this mixture over the hot potatoes and toss to coat everything evenly. You should hear a satisfying rustling sound as the crispy cubes move against each other. For a classic twist, they are also delicious dipped in ketchup. Serve immediately and enjoy the crunch!

The moment you toss these potatoes with the garlic and parsley seasoning, the aroma alone is enough to make your mouth water. But the real magic is in that first bite. The shell is so incredibly light and crispy it practically shatters, revealing the steaming, tender potato inside. The savory garlic, fresh parsley, and a touch of salt create a simple yet profoundly satisfying flavor that complements the potato perfectly. They are so much more interesting than regular fries and are guaranteed to disappear in minutes. Whether you serve them alongside a grilled steak or just pile them in a bowl for a weekend snack, this recipe is a true game-changer. I urge you to give it a try—you won’t be disappointed! I’d love to hear how they turned out for you in the comments below. Happy cooking