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
yukon gold or fingerling potatoes, small
garlic cloves, smashed
fontina cheese (or cheese of your choice)
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.
Microwave on high for 10 minutes or until potatoes are softened and can be poked through with a knife.
Drain potatoes and place on cutting board. Melt butter and olive oil in a large frying pan.
Using the heel of your hand, gently crush potatoes until the skin breaks and they are partially flattened.
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.
Put a lid on the pan for 5 minutes or until cheese has melted. Remove potatoes from pan and sprinkle with fresh parsley.
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.