Copycat Taco Bell Potato Bites
Crispy, seasoned potato bites with a fluffy interior, perfect for game-day snacking or as a kid-friendly appetizer.
Ingredients
For the potato bites
- 5 pounds golden potatoes (Yukon Gold recommended) Russets also work.
- 1/2 cup oil Neutral oil for mixing; vegetable, canola, or peanut for frying.
- 1/4 cup all-purpose flour Can substitute with gluten-free flour blend.
- 1/2 cup cornstarch Essential for crispness.
- 2 teaspoons paprika
- 3 teaspoons salt Total for mash + dredge; 1 tsp for mash, remaining in dredge.
- 1/8 teaspoon cayenne pepper Optional for extra spice.
- 1/2 teaspoon black pepper
Instructions
Preparation
- Scrub potatoes, cut into even 1–2 inch chunks. Place in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Simmer until fork-tender, about 12–15 minutes.
- Drain potatoes thoroughly. Return them to the hot pot for 1–2 minutes with the lid off to evaporate excess moisture.
- Mash until smooth. Stir in 1/2 cup oil and 1 teaspoon salt until incorporated.
- Transfer mashed potatoes to a bowl, cover, and chill at least 30 minutes.
Dredging and Frying
- In a shallow bowl, whisk together flour, cornstarch, paprika, remaining salt, cayenne, and black pepper.
- With slightly oiled hands, form the chilled mash into bite-sized rounds or ovals, about 1–1.5 inches.
- Warm frying oil in a heavy pot or deep fryer to 350–375°F.
- Roll each bite in the dry mixture to coat. Fry in batches, about 2–3 minutes per side, until golden and crisp.
- Drain on paper towels or a wire rack. Serve hot.
Notes
Serve immediately while hot for the best contrast of crisp and tender. Popular pairings include nacho cheese, chipotle ranch, or cilantro-lime crema. Store cooled potato bites in an airtight container for 3–4 days.