Crispy Fried Potato Bites are double-fried mashed potato fritters bound with glutinous rice flour and cornstarch, delivering a shatteringly crisp exterior and fluffy interior in under 20 minutes. The two-fry technique ensures maximum crunchiness without a greasy finish.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Score the potatoes by cutting a shallow circle around the middle of each one.
Place the potatoes in a pot of water and boil for 30 minutes, or until they are soft and fork-tender.
Transfer the boiled potatoes to a bowl of iced water to cool them down quickly.
Once cool enough to handle, easily peel the skins off the potatoes.
Mash the potatoes. A garlic press can be used to get a fine, fluffy texture.
In a mixing bowl, combine the mashed potatoes, glutinous rice flour, cornstarch (or potato starch), salt, and pepper.
Knead the mixture with your hands until it forms a smooth dough.
Roll the dough into a log and cut it into bite-sized pieces.
Optionally, use a fork to press a pattern onto each piece.
In a pot with sufficient oil for deep frying, fry the potato bites over medium heat for 5 minutes until they turn light golden.
Remove the bites from the oil. Increase the heat to high, then return the bites to the pot and fry for another 30 seconds until they are golden brown and crispy.
Remove from the oil, drain, and serve. Garnish with chili powder or serve with ketchup if desired.
Store cooled bites in an airtight container at room temperature up to 2 days, or frozen up to 1 month; reheat in a 350°F oven for 5–7 minutes to restore crispness.
deep fryer or heavy-bottomed pot · kitchen thermometer (for oil temperature) · slotted spoon or spider strainer
Glutinous rice flour creates a crispier, more delicate crust and helps bind the potato mixture without toughening it. All-purpose flour will make the bites denser.
The first fry cooks the interior and sets the exterior; the second fry (at slightly higher heat, 30 seconds) shatters the surface for maximum crispness and removes excess oil.
Yes. Form and refrigerate mashed potato mixture up to 4 hours before frying, or freeze formed bites up to 1 month; fry from frozen, adding 30-45 seconds to first fry.
First fry: golden brown and floating (3-4 minutes). Second fry: deep golden brown and firm to touch (30-45 seconds).
First fry: 325–340°F (160–170°C). Second fry: 350–375°F (175–190°C) for faster, crispier results.
Mexican-Style Shrimp Cocktail With Tajín
5 min
Cowboy Sliders
25 min
Crab Rangoon Burrito
15 min
Stove Top Stuffing Meatloaf
85 min
Creamy Corn Chowder
45 min
Cilantro Lime Chicken (Grilled or Skillet Juicy & Easy Marinade)
Honey Garlic Chicken (Easy 30 Minute One Pan Recipe)
25 min
Fluffy Almond Flour Pancakes (Healthy, Gluten Free, Paleo)
