Fried Potato Bites with Yogurt-Harissa Sauce

Ingredients

• 400 g Potatoes (cut into large dice)
• 1 c. à café Salt (or to taste)
• 0.5 c. à café Black pepper (to taste)
• 1 c. à café Dried parsley
• 1 c. à café Dried chives
• 1 c. à café Sweet paprika
• 0.5 c. à café Garlic powder
• 70 g All‑purpose flour (about 9 tablespoons)
• 100 g Grated cheese (cheddar, mozzarella or blend)
• 500 ml Frying oil (neutral vegetable oil (sunflower, canola))
• 30 ml Plain Greek yogurt (about 2 tablespoons)
• 15 ml Dijon mustard (1 tablespoon)
• 15 ml Harissa (1 tablespoon)
• 1 c. à café Fresh chopped parsley
• 1 c. à café Fresh chives

Instructions

1. Cut the potatoes

   Wash, peel (optional) and cut the potatoes into large dice of about 2 cm.

   Time: PT5M

2. Boil the potatoes

   Place the dice in a pot of cold salted water, bring to a boil then cook 15‑20 minutes until tender.

   Time: PT20M

   Temperature: 100°C

3. Drain and mash

   Drain the potatoes, return them to the pot or a large bowl and mash using a potato masher or fork until you obtain a smooth purée without lumps.

   Time: PT5M

4. Season the purée

   Stir in the salt, pepper, dried parsley, dried chives, sweet paprika and garlic powder. Mix well.

   Time: PT3M

5. Add the flour gradually

   Sprinkle the flour little by little (about 9 tablespoons total) while mixing until you obtain a dough that lifts from the bowl but is no longer sticky.

   Time: PT5M

6. Incorporate the grated cheese

   Add the grated cheese to the dough and mix until evenly distributed.

   Time: PT3M

7. Form the dough on the work surface

   Lightly dust the work surface with flour, place the dough and shape it into a log about 5 cm in diameter.

   Time: PT5M

8. Divide and roll into balls

   Cut the log into equal portions (8‑10 balls depending on desired size) and roll each portion into a smooth ball, lightly flouring them.

   Time: PT7M

9. Prepare the oil for frying

   Pour the oil into a deep fryer or large pan, heat to 180 °C.

   Time: PT5M

   Temperature: 180°C

10. Fry the balls

    Gently lower the balls into the hot oil, turn regularly and cook 3‑4 minutes per side until golden and crispy.

    Time: PT10M

    Temperature: 180°C

11. Drain

    Remove the bites with a slotted spoon and place on paper towels to drain excess oil.

    Time: PT2M

12. Prepare the sauce

    In a small bowl, combine the Greek yogurt, Dijon mustard, harissa, fresh chopped parsley, fresh chives, then lightly season with salt and pepper.

    Time: PT5M

13. Serve

    Arrange the hot bites on a plate, accompany with the yogurt‑harissa sauce and enjoy immediately.

    Time: PT1M

Nutrition Facts

Calories

320

Protein

8 g

Carbohydrates

35 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Dried parsley: Fresh parsley
• Instead of Dried chives: Fresh chives
• Instead of Sweet paprika: Smoked paprika
• Instead of Garlic powder: Grated fresh garlic
• Instead of All‑purpose flour: Whole‑wheat flour
• Instead of Grated cheese: Lactose‑free grated cheese
• Instead of Frying oil: Peanut oil
• Instead of Plain Greek yogurt: 0% curd cheese
• Instead of Dijon mustard: Whole‑grain mustard
• Instead of Harissa: Chili paste

Equipment Needed

• Saucepan
• Colander
• Potato masher or fork
• Mixing bowl
• Wooden spoon
• Cheese grater
• Floured work surface
• Baking sheet
• Paper towels
• Deep fryer or deep pan
• Cooking thermometer (optional)
• Measuring spoon (tablespoon)

Critical Steps — Do Not Skip

• Cook the potatoes until very tender.
• Achieve a non‑sticky dough by adjusting the amount of flour.
• Heat the oil to the correct temperature (180 °C) before frying.

Chef Tips from the Video

• Use a hard cheese like cheddar for more flavor and better hold.
• Lightly dust the bites with sweet paprika just before serving for a touch of color.

Troubleshooting

Storage

Refrigerator: Store cooked bites in an airtight container 2‑3 days. Reheat in the oven to restore crispness.

Freezer: Yes, freeze raw bites on a tray, then transfer to a freezer bag. Fry directly from frozen (add 2‑3 minutes frying).

Room temperature: Do not leave out more than 2 hours at room temperature for food safety reasons.

Make-Ahead Tips

• Prepare the dough ahead of time and keep it in the refrigerator 2 hours before frying.
• The sauce can be made the day before and kept in the refrigerator for 24 hours.