Crispy, Roasted Lego Potato Bites

Crispy, Roasted Lego Potato Bites

Cubed potatoes get golden edges and fluffy centers, stacked like playful building blocks.

Total 1 hr 5 min Makes 4 servings Calories 260/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

These potato bites are par-boiled then roasted at high heat until the edges turn deeply golden and craggy while the interiors stay fluffy. Cutting the potatoes into thick cubes gives them a fun, blocky shape that kids and adults enjoy, and a simple toss of oil, garlic, and herbs keeps the seasoning straightforward. They work well as a side for weeknight dinners or as a shareable snack with a dipping sauce.

Ingredients

  • 2 pounds russet potatoes, peeled and cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup ketchup, for serving

Method

  1. Bring a 6-quart saucepan of salted water to a boil. Add the potato cubes and cook until just fork-tender but still holding their shape, about 6 to 8 minutes.

  2. Drain the potatoes well and spread them on a baking sheet to air-dry and cool slightly for 10 minutes.

  3. Preheat the oven to 450°F. Line a 9x13-inch baking sheet with parchment paper.

  4. In a large bowl, toss the cooled potato cubes with olive oil, garlic, smoked paprika, onion powder, salt, and pepper until evenly coated.

  5. Spread the potatoes in a single layer on the prepared baking sheet, leaving space between pieces so they roast rather than steam.

  6. Roast until deeply golden and crispy on the edges, flipping the pieces halfway through, about 30 to 35 minutes.

  7. Remove from the oven and immediately sprinkle with Parmesan cheese and chopped parsley, tossing gently to coat.

  8. Serve warm with ketchup or another dipping sauce on the side.

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    Crispy, Roasted Lego Potato Bites

    These potato bites are par-boiled then roasted at high heat until the edges turn deeply golden and craggy while the interiors stay fluffy. Cutting the potatoes into thick cubes gives them a fun, blocky shape that kids and adults enjoy, and a simple toss of oil, garlic, and herbs keeps the seasoning straightforward. They work well as a side for weeknight dinners or as a shareable snack with a dipping sauce.

    1 hr 5 min 4 servings 260 cal

    Ingredients

    • 2 pounds russet potatoes, peeled and cut into 1-inch cubes
    • 3 tablespoons olive oil
    • 3 cloves garlic, minced
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon onion powder
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1 tablespoon fresh parsley, chopped
    • 1/4 cup grated Parmesan cheese
    • 1/2 cup ketchup, for serving

    Method

    1. 1

      Bring a 6-quart saucepan of salted water to a boil. Add the potato cubes and cook until just fork-tender but still holding their shape, about 6 to 8 minutes.

    2. 2

      Drain the potatoes well and spread them on a baking sheet to air-dry and cool slightly for 10 minutes.

    3. 3

      Preheat the oven to 450°F. Line a 9x13-inch baking sheet with parchment paper.

    4. 4

      In a large bowl, toss the cooled potato cubes with olive oil, garlic, smoked paprika, onion powder, salt, and pepper until evenly coated.

    5. 5

      Spread the potatoes in a single layer on the prepared baking sheet, leaving space between pieces so they roast rather than steam.

    6. 6

      Roast until deeply golden and crispy on the edges, flipping the pieces halfway through, about 30 to 35 minutes.

    7. 7

      Remove from the oven and immediately sprinkle with Parmesan cheese and chopped parsley, tossing gently to coat.

    8. 8

      Serve warm with ketchup or another dipping sauce on the side.