Cheesy Garlic Potato Bites

Ingredients

• 2 potatoes (peeled and sliced; approximately 300 g edible weight)
• 2 tbsp butter
• 0.333 cup Parmesan cheese (finely grated)
• 0.75 tsp salt
• 0.5 tsp garlic powder
• 1 tsp parsley (source does not specify fresh or dried; estimated as dried parsley)
• 2 tbsp cornstarch
• 1 egg
• mozzarella cheese (cubed; use one cube per bite. Amount is not specified; approximately 100 g estimated for nutrition)
• oil (for deep frying; use enough to submerge the potato bites)

Steps

1. 1

   Peel the potatoes and slice them into evenly sized pieces so they cook at the same rate. Place them in a pot, cover with water, and bring to a boil. Boil until tender, about 10–15 minutes, or until a fork passes easily through the pieces.

2. 2

   Drain the potatoes thoroughly and return them to the warm pot or place them in a mixing bowl. Add the butter and mash until the mixture is smooth and no large lumps remain.

3. 3

   Add the grated Parmesan, salt, garlic powder, parsley, cornstarch, and egg to the mashed potatoes. Mix until the ingredients are evenly distributed and a cohesive potato mixture forms.

4. 4

   Cut the mozzarella into small cubes. Take a small portion of the potato mixture and flatten it slightly in your hand. Place one mozzarella cube in the center, then fold the potato mixture around it and roll gently into a sealed ball. Repeat with the remaining mixture and cheese.

5. 5

   Pour enough frying oil into a deep, heavy-bottomed pot to submerge the potato bites. Heat the oil to 350°F (175°C), checking with a thermometer if available.

6. 6

   Carefully lower the potato bites into the hot oil in batches, taking care not to overcrowd the pot. Deep-fry until the outside is golden brown and crispy, turning as needed for even coloring.

7. 7

   Remove the bites with a slotted spoon and drain on a paper towel-lined plate or wire rack. Allow them to cool briefly, since the melted mozzarella filling will be very hot, then serve warm.

Notes

The source does not specify the quantity of mozzarella or frying oil; mozzarella is estimated at 100 g for four servings. Keep the potato mixture sealed completely around each cheese cube to prevent leakage during frying. Fry in batches so the oil temperature remains near 350°F (175°C).

Nutrition per serving

• appetizer
• snack
• vegetarian
• fried
• crispy
• cheesy
• potato
• party food