These are golden, crunchy potato bites (thin squares or small flat pieces) seasoned with herbs—perfect as a snack or side dish. They match the image: bite-sized, crispy-edged squares piled high with fresh green herbs.
Ingredients (Serves 4 as a snack/side)
- 4–5 medium russet or Yukon Gold potatoes (about 1.5–2 lbs / 700–900g)
- 3–4 tablespoons vegetable oil, sunflower oil, or olive oil (for frying or tossing)
- 2–3 garlic cloves, minced (or 1 tsp garlic powder)
- 1 tsp paprika (optional, for color and flavor)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 2–3 tbsp fresh parsley, finely chopped (plus extra for garnish)
- Optional extras: ¼ cup grated Parmesan or cheddar cheese, dried herbs (thyme/rosemary), chili flakes for heat
Instructions
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Prepare the potatoes Peel the potatoes. Slice them into very thin rounds (about 1/8 inch / 3mm thick) using a sharp knife or mandoline for uniformity. Then cut each round into small squares (about 1–1.5 inches / 3–4 cm). Soak the squares in a bowl of cold water for 10–15 minutes to remove excess starch—this helps them get extra crispy.
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Dry thoroughly Drain and pat the potato squares completely dry with paper towels or a clean kitchen towel. Moisture is the enemy of crispiness!
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Season In a large bowl, toss the dried potato squares with 2–3 tbsp oil, minced garlic, paprika, salt, pepper, and half the chopped parsley (and cheese if using). Mix well so every piece is coated.
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Cook until crispy (choose your method):
Pan-Fry (quickest, closest to the image look): Heat 2–3 tbsp oil in a large skillet or frying pan over medium-high heat. Add the potato squares in a single layer (work in batches if needed). Fry for 4–6 minutes per side, flipping once, until deep golden and crispy. Drain on paper towels.
Oven-Bake (easier, less oil): Preheat oven to 425°F / 220°C. Spread the squares on a parchment-lined baking sheet in a single layer. Bake for 25–35 minutes, flipping halfway, until golden and crisp. For extra crunch, broil for the last 2–3 minutes.
Air Fryer: Preheat to 400°F / 200°C. Air fry in a single layer for 15–20 minutes, shaking the basket halfway through.
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Finish and serve While still hot, toss or sprinkle with the remaining fresh parsley (and more salt if desired). Serve immediately for maximum crispiness!
Tips for Extra Crispiness
- Don’t overcrowd the pan/baking sheet—cook in batches.
- Russet potatoes give the best crunch due to higher starch content.
- For stacked “million-layer” style squares (thicker and fancier), stack 8–10 thin slices, trim into a rectangle, and fry/bake as one piece—then break apart.
- Store leftovers in an airtight container, but re-crisp in the oven/air fryer before eating.
Enjoy these addictive crispy potato squares! They pair great with dips like sour cream, ketchup, garlic aioli, or yogurt-herb sauce. Let me know if you want variations (spicy, cheesy, etc.). 🥔
