Author Notes
My kids love these buttery, crispy potato bites. Per their request, I added cheese to the inside of the potatoes. I've used my streamlined cooking method so your family can have cheesy crispy potatoes in no time! They are a hit at holidays. —Leith Devine
Ingredients
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1 pound
yukon gold or fingerling potatoes, small
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2-3 cups
water
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2
garlic cloves, smashed
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2 tablespoons
salt
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3 tablespoons
butter
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1 tablespoon
olive oil
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1/4 pound
fontina cheese (or cheese of your choice)
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1 bunch
parsley, chopped
Directions
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Rinse the potatoes off and cut off any brown spots. Place in in a large microwave safe bowl and add water to cover. Add garlic cloves and salt. Cover with microwave safe plastic wrap.
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Microwave on high for 10 minutes or until potatoes are softened and can be poked through with a knife.
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Drain potatoes and place on cutting board. Melt butter and olive oil in a large frying pan.
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Using the heel of your hand, gently crush potatoes until the skin breaks and they are partially flattened.
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Add crushed potatoes to melted butter and fry until golden and crispy. Turn over. Check the bottom of the potato, and when almost done, insert a small piece of fontina cheese into the potato opening of the side already crisped.
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Put a lid on the pan for 5 minutes or until cheese has melted. Remove potatoes from pan and sprinkle with fresh parsley.
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In this picture, I used parmesan cheese, which melted very quickly into the potatoes. I wanted a more substantial cheese that wouldn't immediately melt.
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