Cheddar Potato Bites

February 20, 2024

dipping with cheddar potato bites

Potatoes as appetizer? Sure, why not? You’ll find potatoes in salads, soups, as part of the entree and even in desserts. Moreover, restaurants frequently list potato skins and fries in their starters. Perhaps this is simply my justification to enjoy my favorite pairing of cheese and taters.

These easy cheddar potato bites can be both appetizer and side dish. You must eat them hot out of the oven! Yes, what a shame.  Make them ahead at our own peril; reheating yields dry pucks of potato and cheese.

cheese and potatoes

You also need a tasty dipping sauce. In order to maximize enjoyment, offer something zesty. I suggest my Lemon Parmesan Caesar Dressing  or Smoky Barbecue Sauce. Ketchup pairs well, also.

platter of cheddar potato bites

crispy right from the oven and no deep fryer in sight

Undoubtedly, the best potatoes for these crispy bites are russet. Russet potatoes make the best french fries. Think of Cheddar Potato Bites as french fry rounds made easy in your oven. However, no oil or deep frying involved, so you get the crisp without the extra fat.

closeup of cheddar potato bites

dipping sauce (shown here my lemon parmesan caesar dressing) is highly recommended

I believe these taste best with a light sprinkle of salt right out of the oven, just like french fries. Make these cute little rounds and watch your guests smile.

Cheddar Potato Bites

recipe by Michele Humlan, The Good Eats Company

makes 20 two inch rounds


one room temperature egg white, whisked until foamy
¼ teaspoon best quality fine sea salt
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon baking powder
½ cup shredded cheddar cheese (for ease, use pre-shredded)
1 tablespoon all purpose gluten or regular all purpose flour
one pound russet potatoes, peeled and shredded by hand
optional : more sea salt for sprinkling once baked


  1. Preheat oven to 400 degrees.
  2. Have all ingredients ready, but shred potatoes last (will discolor and weep if done ahead).
  3. Line large baking sheet (avoid insulated) with silicone baking mat or parchment.
  4. Whisk salt, onion and garlic powders, baking powder and flour with egg white.
  5. Add cheddar and potatoes, mixing well with clean hands or spatula.
  6. Using tablespoon measure, and working quickly so baking powder stays active, portion out twenty evenly spaced rounds.
  7. Pinch the rounds to mound, but leave the spiky potato shreds at the edges so you will have maximum crunch.
  8. Bake for 30 minutes and immediately remove rounds from pan and, if desired, lightly sprinkle with fine sea salt.
  9. Serve while hot with dipping sauces.
  10. Does not reheat well, so no make ahead option with this recipe.

suggested sauces

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