Crispy on the outside and creamy on the inside, these flavor-packed bites take minutes to prepare and may just be the star of your dinner plate!
I’ve mentioned recipes that don’t always make it to the dinner plates. This is one of them!
Crispy on the outside, creamy on the inside, and expertly seasoned (yet so easy), sticky fingers will likely pluck these bite-size morsels right off the baking sheet if you look the other way.
The recipe began as a steak fries–thick oven-baked wedges of potato, which were a hit in their own right. Somewhere along the way, I used the same simple seasoning approach with the bite-size potatoes that are now widely available in grocery store produce aisles, often sold in small mesh bags.
As an added benefit, the latter version is incredibly quick because there’s no chopping involved. The skins also provide good exterior texture while holding in moisture–and that means creamy insides.
Plus, the baking sheet need not be sprayed or greased, because the skins of the potatoes don’t stick like the cut sides do.
The secret ingredient is Montreal steak seasoning, and two simple spices round out the flavor beautifully.
Baking time for these will vary depending on precise size. Poke the potatoes with the tip of a sharp knife after 20 minutes to begin gauging doneness.
I have included a few notes in case you can’t find truly bite-size potatoes. And you may certainly try the steak fry method I mentioned. Though the tiny potatoes offer something a little special, all versions have merit.
For best texture, I recommend eating these fries straight out of the oven. That said, they may be reheated and are still quite good, if not a tad less crispy.
Roasted Potato Bites
Ingredients
For 10-12 Servings
- 3 pounds bite-size new potatoes (often sold in 1½-pound mesh bags; some bags may be 1 pound each)
- 3 tablespoons (42ml) olive or avocado oil
- 1½ tablespoons Montreal steak seasoning
- 1½ teaspoons sweet paprika
- 1½ teaspoons smoked paprika*
For 4-6 Servings
- 1½ pounds bite-size new potatoes (often sold in a mesh bag of this weight; some bags may be 1 pound each)
- 1½ tablespoons (22ml) olive or avocado oil
- 2¼ teaspoons Montreal steak seasoning
- ¾ teaspoon sweet paprika
- ¾ teaspoons smoked paprika*
Instructions
- Preheat the oven to 425℉. When using small, uncut potatoes, there is no need to grease the baking sheet—a large, rimmed sheet works well. If you can’t find bite-size potatoes and halve or quarter larger ones into bite-size pieces, oil or spray the sheet; otherwise, the cut sides will stick.
- Add the potatoes to a large bowl and toss with the oil, steak seasoning, and both paprikas until they are well coated.
- Spread the seasoned potatoes over the prepared baking sheet, making sure they're in a single layer (if cut, place cut-side down). Transfer the potatoes to the preheated oven and bake for 20 minutes. Check and add 5-10 minutes depending on oven and size of the potatoes. The potatoes should be lightly crisp on the outside and tender on the inside when pierced with the tip of a sharp knife. Serve hot.
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