New Year’s Crispy Potato Bites with Confetti Chive Yogurt
New Year-ready: shatteringly crispy potato bites with a mild, confetti-chive yogurt dip—crowd-pleasing crunch for the countdown.
Prep Time
20 min
Cook Time
40 min
Total Time
60 min
Servings
6
Inspired by tapas-style gatherings, this spread is built for easy nibbling and clinking glasses. Parboiling the potatoes with a pinch of baking soda coaxes out a starchy, frilly surface that shatters in the oven—an old-school trick with party-perfect results. They’re the kind of bite that disappears faster than the final ten seconds.
For the dip, thick Greek yogurt, fresh chives, and a squeeze of lemon create a mild, creamy landing for every crisp bite—gentle enough for kids, bright enough for grown-ups. Add a little dill or grated cucumber if you like a softer, garden-fresh finish. Serve on a warm platter and watch the room go quiet for a moment, the universal hush of people meeting irresistible crunch.
Ingredients
- 1.5 kg potatoes, peeled (or well-scrubbed) and cut into 2 cm cubes
- 2,000 ml water (for boiling)
- 5 g baking soda (sodium bicarbonate)
- 10 g fine sea salt, divided (6 g for water, 4 g for seasoning)
- 60 ml sunflower or rapeseed oil
- 4 g sweet paprika
- 3 g garlic powder
- 5 g fresh rosemary, finely chopped (optional)
- 1 g freshly ground black pepper
- 300 g Greek yogurt (thick, full-fat)
- 15 ml lemon juice
- Finely grated zest of 1/2 lemon
- 10 g fresh chives, finely chopped, plus extra for garnish
- 5 g fresh dill, finely chopped (optional)
- 80 g cucumber, grated and well-squeezed (optional, for extra-mild dip)
- 2 g fine sea salt (for the dip)
- 10 ml extra-virgin olive oil
Nutrients
- fibergood
From potatoes, especially with skins on
- calciumsource
From Greek yogurt
- proteinsource
From Greek yogurt in the dip
- vitamin Csource
From potatoes and lemon
- vitamin Esource
From sunflower oil
- potassiumhigh
Potatoes are naturally rich in potassium
Instructions
- 1
Heat the oven to 220°C (fan 200°C). Place a large baking tray inside to preheat.
- 2
Bring 2,000 ml water to a vigorous boil. Add 6 g salt and 5 g baking soda, then the potato cubes. Parboil 8–10 minutes until the edges are just tender.
- 3
Drain well and let the potatoes steam-dry 2 minutes. Shake gently in the colander to rough up the surfaces.
- 4
In a large bowl, toss potatoes with 60 ml oil, 4 g sweet paprika, 3 g garlic powder, 4 g salt, 1 g pepper, and 5 g chopped rosemary (if using).
- 5
Carefully spread the potatoes on the hot tray in a single layer. Roast 20 minutes, then turn and roast 15–20 minutes more until deeply golden and crisp.
- 6
Meanwhile, make the dip: In a bowl, combine 300 g Greek yogurt, 15 ml lemon juice, lemon zest, 10 g chives, 5 g dill (optional), 80 g grated squeezed cucumber (optional), 2 g salt, and 10 ml olive oil. Stir until smooth; chill until serving.
- 7
Pile the hot potato bites onto a warm platter. Scatter extra chives and a touch more lemon zest over the top. Serve immediately with the mild chive yogurt dip.
Chef's Tip
For maximum crunch, preheat the oiled tray for 5 minutes before adding the potatoes, and avoid overcrowding—two trays crisp better than one packed tray.
Fun Fact
In Spain, it’s tradition to eat 12 grapes at midnight for good luck—set out 12 potato bites per guest for a playful, savory nod to the custom.
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