🥔 Crispy Parmesan and Herb Potato Bites

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These Crispy Parmesan and Herb Potato Bites are a fantastic addition to your growing collection of easy, high-impact snacks. They perfectly bridge the gap between a classic potato side and a savory “Italian bread snack” thanks to the crunchy herb and cheese crust.

Following your request, here is the full, detailed recipe for these bite-sized treats.

🥔 Crispy Parmesan and Herb Potato Bites

Tender potato chunks roasted on a savory “frico” crust of Italian herbs, garlic, and golden Parmesan cheese.

  • Prep time: 15 minutes

  • Cook time: 30–35 minutes

  • Yields: 4 servings

Ingredients

The Base:

  • 2 large potatoes (approx. 500 grams), peeled and cut into 1-inch chunks

  • 2 pinches of salt (for boiling)

The Herb & Cheese Coating:

  • 1 cup (approx. 2 oz) Parmesan cheese, finely grated

  • 1 tsp Paprika (smoked or regular)

  • 1 tsp Dried Italian herb seasoning

  • 1 tsp Garlic powder

  • 1 tsp Onion powder

  • 1/2 tsp Salt and black pepper

The Fats:

  • 2 tbsp Unsalted butter, melted

  • 1–2 tbsp Extra-virgin olive oil

Instructions

  1. Parboil the Potatoes: Place your potato chunks in a pot of cold water with two pinches of salt. Bring to a boil and cook for only 5–8 minutes. They should be slightly softened but still firm (not falling apart). Drain well and pat dry with a paper towel.

  2. Preheat the Oven: Set your oven to 400°F (200°C).

  3. Prepare the “Crisp.” Paste: In a small bowl, whisk together the finely grated Parmesan, paprika, Italian herbs, garlic powder, onion powder, salt, and pepper.

  4. Coat the Pan: Drizzle the olive oil and half of the melted butter into a 9×13-inch baking dish (glass works best so you can see the crust forming). Tilt the pan to coat it evenly.

  5. Create the Cheese Layer: Sprinkle about 3/4 of your Parmesan-herb mixture evenly over the bottom of the oiled pan to create a solid layer.

  6. Assemble: Press each potato chunk firmly into the cheese layer, flat-side down. Drizzle the remaining melted butter over the tops of the potatoes and sprinkle with the remaining cheese mixture.

  7. Roast: Bake for 30–35 minutes without flipping. You are looking for a deep golden-brown crust on the bottom.

  8. The “Set” Phase: Remove from the oven and let rest for 5 minutes. This allows the cheese to harden into a crispy “snack” texture.

  9. Serve: Use a spatula to lift the potatoes and their attached crispy cheese crusts out of the pan.

Pro-Tips for Maximum Crunch

  • The Cheese Texture: Use the “sand-like” grated Parmesan from a jar or grate a block very finely on a microplane. Larger shreds won’t form a solid, cracker-like crust.

  • Don’t Flip: The secret to the “Italian herb bread snack” vibe is leaving them face-down so the cheese fries in the butter/oil against the pan.

  • Dip It: These are excellent dipped in a cool crème fraîche ranch or a spicy marinara.

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