Crispy Potato Squares
Ingredients
4 large potatoes, peeled and diced
2 tablespoons butter
1/2 cup grated Parmesan cheese
1 cup shredded cheddar cheese
2 tablespoons cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried parsley
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley (optional, for garnish)
Cooking spray or a little oil
Instructions
Boil the diced potatoes in salted water for 15–20 minutes, or until fork-tender. Drain well.
Mash the potatoes until smooth, then stir in the butter, Parmesan, cheddar, cornstarch, garlic powder, onion powder, paprika, parsley, salt, and pepper. Mix until fully combined.
Line an 8-inch (20 cm) square pan or baking dish with parchment paper. Spread the potato mixture evenly, pressing it down firmly.
Refrigerate for at least 1 hour, or until firm.
Remove from the pan and cut into bite-sized squares.
Arrange the squares on a lightly greased baking tray or air fryer basket.
Bake: At 425°F (220°C) for 25–30 minutes, flipping halfway through, until golden and crispy. Or Air Fry: At 400°F (200°C) for 12–15 minutes, turning halfway through.
Garnish with fresh parsley and serve hot with ketchup, garlic aioli, ranch, or your favorite dipping sauce.
