Description
Creamy Crunchy Potato Cubes are the ultimate snack or side dish — golden, crispy exteriors give way to fluffy, tender centers, all finished with a creamy, cheesy, or garlicky coating. Perfect for game nights, dinner sides, or party platters, these little flavor bombs are impossible to resist!
Ingredients
Units
Scale
- 3 large russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 2 tbsp cornstarch or flour (for extra crisp)
- 2 tbsp olive oil or butter
- Salt and pepper, to taste
- For the Creamy Coating:
- 1/4 cup mayonnaise or sour cream
- 2 tbsp cream cheese (softened)
- 1 tsp garlic powder
- 1/4 cup grated Parmesan cheese (or any melting cheese like cheddar or mozzarella)
- 1 tsp chopped parsley or chives (optional)
- Chili flakes (optional, for heat)
Instructions
- Boil Potatoes: Bring a pot of salted water to a boil. Add potato cubes and cook for 5–6 minutes until slightly tender but not fully cooked. Drain and let cool.
- Crisp ‘Em Up: Toss potatoes in cornstarch, salt, and pepper. Heat oil or butter in a skillet or oven at 425°F (220°C), and cook until golden brown and crispy on all sides — about 20 minutes in the oven or 10–12 minutes in a pan.
- Make the Creamy Sauce: Mix mayo/sour cream, cream cheese, garlic powder, cheese, and chili flakes in a small bowl until smooth.
- Coat & Serve: While potatoes are hot, toss them in the creamy sauce or serve the sauce as a dip. Garnish with chopped herbs if using.
Notes
- Air fryer friendly: Cook at 400°F for 15–18 minutes, shaking halfway.
- Vegan version: Use vegan mayo and dairy-free cheese.
- Flavor twist: Add ranch seasoning or smoked paprika to the creamy mix.
- Make ahead: Parboil and refrigerate potatoes; crisp them up and coat when ready to serve.
- Details
Nutrition
- Calories: 260
- Sugar: 2g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
