Ah, potatoes and cheese… a duo we could never tire of. And these Crispy Potato Bites, goodness gracious. Just you wait. Imagine sinking your teeth into some tender, yet crispy, fried potatoes. Sounds pretty yummy, eh? Well, get this. As you bite in, a gooey river of melty cheese oozes out to create the ultimate spud and cheese combination. And that’s before we get to the dipping! We provide you with a big ole bowl of rich, savory gravy to keep the good flavors coming. These Crispy Potato Bites will definitely be something you’ll be craving on the regular, so get ready for some tasty times ahead!
Ingredients
For the potato bites:
- 6 medium russet potatoes, scrubbed
- canola, vegetable, or peanut oil, to taste, for brushing and deep frying
- 1/4 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 8 ounces cheese curds
For the gravy:
- 1 1/2 cups water
- 2 beef bouillon cubes
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Directions
Step 1 –Adjust an oven rack to the center position.
Step 2 –Preheat the oven to 400 degrees F.
Step 3 –Line a baking sheet with foil.
Step 4 –Place the potatoes on the prepared baking sheet and brush them all over with the oil.
Step 5 –Bake the potatoes until they are easily pierced with a fork, about 40 minutes.
Step 6 –Let the potatoes stand until they are cool enough to handle.
Step 7 –Cut the potatoes in half lengthwise, then use a spoon to scoop out the potato flesh and transfer to a bowl.
Step 8 –Reserve the potato skins for another use or discard.
Step 9 –Add 1/4 cup of the flour, the salt, and the pepper to the potato and mix to combine.
Step 10 –Working one at a time, shape small portions of the potato mixture into 1-1/2-inch cylinders.
Step 11 –Flatten the potato cylinders into your palm and place 1-2 of the cheese curds, depending on their size, in the center.
Step 12 –Use your fingers to fold the potato mixture around the cheese to re-form the cylinder, making sure the cheese isn’t poking through in any spots.
Step 13 –Set the potato bite on a new baking sheet and repeat the process with the remaining potato mixture and the remaining cheese curds.
Step 14 –In a microwave-safe bowl, combine the water and the beef bouillon cubes and microwave until hot, about 1 minute 30 seconds.
Step 15 –Stir the bouillon mixture to combine.
Step 16 –In a saucepan over medium heat, melt the butter with the remaining flour.
Step 17 –Cook the flour mixture until lightly browned.
Step 18 –Whisk the bouillon mixture into the flour mixture and bring to a boil, stirring occasionally.
Step 19 –Reduce the gravy mixture to a simmer.
Step 20 –Stir the garlic powder and the onion powder into the gravy mixture and cook until it thickens, about 3 minutes.
Step 21 –Keep the gravy warm until ready to serve.
Step 22 –In a deep fryer or Dutch oven, heat at least 2 inches of the oil to 375 degrees F.
Step 23 –Working in batches of four or five, add the potato bites to the oil and fry, flipping for even browning all over, until they are golden-brown, about 5 minutes.
Step 24 –Use a slotted spoon to transfer the potato bites to a paper-towel-lined plate.
Step 25 –Serve the potato bites immediately with the gravy.
