These are inspired by one of my favorite drive-thru breakfast treats, but with my twist, of course. I add a kiss of sweetness with sweet potato and a hint of spice with my house seasoning.
| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings (about 42 potato bites) |
Ingredients
- 1 1/2 pounds Yukon Gold potatoes, peeled
- 8 ounces sweet potatoes, peeled
- Vegetable oil, for frying
- 2 tablespoons all-purpose flour
- 1 tablespoon Miss Brown’s House Seasoning
- Ketchup, for serving
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
Instructions
- Bring a large saucepan of water to a boil. Add the potatoes and sweet potatoes and boil until they can be easily pierced with a knife, but still have some resistance in the center, 5 to 6 minutes. Drain and let cool.
- Use a box grater to finely shred the cooled potatoes into a large bowl. If necessary, remove any excess water by pressing the shredded potatoes with paper towels.
- Pour 2 inches of the oil into a large Dutch oven. Heat the oil until it registers 350 degrees F on a deep-fry thermometer.
- Meanwhile, stir the flour and Miss Brown’s House Seasoning into the potatoes. Shape the potatoes into 42 discs, about 1 teaspoon of potato mixture per disc. Working in batches, fry the potato bites until browned and crispy, 2 to 3 minutes. Transfer to a paper towel-lined wire rack to drain and cool. Keep warm in a low oven or serve immediately with ketchup.
- Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container. 1 tablespoon plus 2 teaspoons
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 360 |
| Total Fat | 25 g |
| Saturated Fat | 2 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 403 mg |
Reviews
when cooking root vegetables by boiling them you start root vegetables in a cold pan with cold water and bring the entire pot to a boil and then cook until fork tender…..this allows even cooking through out…
good recipe…yummy