Potato Bites Recipe

Prepare potatoes

Peel the potatoes (optional) and shred them on the large holes of a box grater. Place shredded potatoes into a large bowl of cold water and swish to remove excess starch. Let sit 2 minutes.

Drain the shredded potatoes in a colander and press or squeeze out as much water as possible using a clean kitchen towel or cheesecloth. Transfer to a dry bowl.

Combine grated onion with the squeezed shredded potatoes. The onion adds moisture and flavor and helps bind the mixture.

Add the flour, egg, salt, black pepper, and garlic powder to the potato-onion mixture. Mix gently until combined. The mixture should hold together when pressed; if too wet, add 1 more tablespoon flour.

Portion the mixture into 16 small bite-sized cakes (about 1.5 tbsp each) by scooping and gently pressing them into compact rounds. Avoid over-compressing to keep some texture.

Heat a large skillet over medium heat. Add the vegetable oil and butter (if using) and heat until shimmering but not smoking.

Fry the potato bites in batches without crowding the pan. Cook 3–4 minutes per side, pressing gently with a spatula to ensure even contact, until deep golden brown and crisp. Adjust heat as needed so they brown without burning.

Transfer cooked bites to a paper towel-lined plate and season immediately with a light pinch of salt. Keep warm in a low oven (about 200°F / 95°C) while you finish the remaining batches.

Once all batches are cooked, arrange potato bites on a serving platter and sprinkle with sliced chives.

In a small bowl whisk together mayonnaise, sour cream, and buttermilk until smooth.

Stir in the finely chopped cooked bacon, minced jalapeño, parsley, dill, minced garlic, lemon juice, salt, and black pepper. Taste and adjust seasoning or acidity with an extra pinch of salt or a few drops of lemon juice.

Refrigerate the ranch for at least 15 minutes (or up to 2 hours) to allow flavors to meld. If the dressing is too thick, thin with an extra teaspoon or two of buttermilk.

Transfer the ranch to a small serving bowl and garnish with a few reserved bacon bits or a sprinkle of chives if desired.