Purple Potato Bites Recipes

POTATO BITES

Steps:

• Put 12 halved baby red potatoes in a saucepan and cover with salted water. Bring to a simmer over medium-high heat and cook until fork-tender, 10 to 15 minutes. Drain, then rinse under cold water. Trim the bottoms of the potatoes and stand cut-side up on a platter; season with sea salt. Top with creme fraeche and chopped chives, dill and/or parsley.

PURPLE POTATO BITES

Steps:

• Heat oven to 350°F. Rub potatoes with olive oil; place on microwavable plate. Microwave uncovered on High 5 to 6 minutes or until potatoes are tender. Cool slightly.
• Cut thin slice off both ends of potatoes. Using small teaspoon or melon baller, scoop out insides of potatoes, leaving some at base of potatoes.
• In medium bowl, mash potatoes, sour cream, garlic, butter and enough milk to make a smooth mixture. Stir in salt and pepper. Spoon mixture into hollowed-out potatoes, or place mixture in decorating bag fitted with fluted tip, and pipe mixture into potatoes. Place filled potatoes on ungreased cookie sheet.
• Bake 10 to 15 minutes or until hot. If desired, sprinkle with chopped fresh herbs.

MASH BITES

Steps:

• Preheat the oven to 325 degrees F.
• Lay the potatoes on a baking sheet and cook until tender when pierced with a fork, about 40 minutes. Meanwhile, while the potatoes are cooking, bring the butter and cream to a boil in a medium pot. Reduce the heat to low and keep at a simmer until the potatoes come out of the oven.
• Just before the potatoes are finished cooking, soak the gelatin sheets in cold water for 5 minutes. Ring out the sheets and add them to the warm cream mixture. Whisk into the cream until the sheets dissolve.
• Remove the potatoes from the oven and fill a blender with half of the cream and half of the potatoes. Using a plunger, blend until smooth. (The starchiness of the potatoes is a job for your blender, patience will be useful here.)
• Transfer the blended potatoes to a bowl and repeat with the remaining cream and potatoes. Mix together the salt and sugar and taste before adding it all; depending on the person you may find it too much or not enough.
• Transfer the potatoes to a parchment-lined baking sheet and let cool overnight in the refrigerator.
• When ready to cook, flip the potatoes onto a cutting board and peel off the parchment paper. Cut to desired shape and size.
• Preheat a deep-fryer to 350 degrees F.
• In three separate shallow bowls or containers, set up your breading station. Fill the first bowl with the flour, the second with the egg and milk (whisked to combine) and the third with the panko.
• Bread the potato mash pieces by first going in flour, then the egg, then the panko, then back in the egg and then the panko.
• After the mash bites are breaded, you can store them in the refrigerator until ready to fry, or freeze them for long term storage.
• Deep-fry the mash bites until golden brown, about 1 minute. They should be soft to the touch and warm all the way through.

YELLOW AND PURPLE MASHED POTATOES

Steps:

• Peel and cube purple and Yukon Gold potatoes, keeping them separate.
• Place each type of potato in a large pot and cover with salted water; bring both pots to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Return to individual pots and mash.
• Meanwhile, heat milk in a saucepan over low heat, stirring continually until hot; do not scald. Mix in butter, garlic, salt, and pepper; stir until butter is melted and garlic is fragrant, about 2 minutes. Remove from the heat. Pour 1/2 of the milk-butter mixture into each pot of mashed potatoes and stir to combine.
• Scoop both potato mixtures into a large serving bowl. Very gently stir the potatoes together for a swirl effect without totally combining them. Sprinkle with green onion and feta and serve.

PARMESAN POTATO BITES

Steps:

• Cook potatoes in boiling water 15 minutes or until tender, drain.
• Heat oil in a nonstick frypan over medium high heat.
• Add onion, bacon, pepper and garlic,saute 5 minutes or until tender.
• Preheat broiler.
• Cut potatoes in half, carefully scoop out pulp with a melon baller, leaving 1/4 inch shell.
• Mash potato pulp with a fork; stir in cheese and sage.
• Add to onion mixture, stirring well.
• Spoon about 1 tablespoon potato mixture into each shell.
• Arrange stuffed potatoes on a baking sheet, and broil 3 to 4 inches from heat, 3 minutes or until lightly browned.
• Serve warm.

LOADED POTATO BITES

Steps:

• Preheat oven to 425 degrees with racks in upper and lower thirds. Place potatoes in a saucepan; cover with 2 inches of cold water. Season generously with salt and bring to a boil, then reduce heat to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; let cool 10 minutes.
• Drizzle each of 2 rimmed baking sheets with 2 tablespoons oil. Arrange potatoes on sheets, tossing to coat; lightly crush each with the heel of your hand or back of a spatula to about 1/2 inch thick. Season with salt and pepper; roast, flipping halfway through, until golden and crisp, 30 to 35 minutes. Use immediately.
• Meanwhile, in a medium bowl, combine sour cream, cheese, scallions, and bacon; season with salt and pepper. Top each potato with 1 to 2 teaspoons sour-cream mixture. Garnish with more scallions.

POTATO BITES

Steps:

• Preheat oven to 400°F and grease 36 1 3/4- by 1-inch muffin cups (see note, above).
• In a large bowl whisk together eggs, oil, matzo meal, salt, and baking powder. Grate onion on large holes of a 4-sided grater and whisk into egg mixture. Working quickly, in 2 batches, peel and quarter potatoes and in a food processor finely chop. Add potatoes as chopped to egg mixture and stir until coated well.
• Working quickly, spoon a rounded tablespoon potato mixture into each muffin cup and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden brown, about 30 minutes.
• Cool potato bites in pans on racks 2 minutes. Run a thin knife around edge of each cup and transfer potato bites to a serving plate. Potato bites may be chilled, covered, 2 days or frozen 1 month. Reheat potato bites on a baking sheet in a 400°F oven until crisp, 10 to 15 minutes.