Quick Bloomin' Potato Bites
70% authentic · American
A simplified take on the bloomin' onion, using small potatoes cut to resemble blooming flowers, coated in seasoned breadcrumbs, and baked or air-fried for a crispy, lighter alternative.
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Ingredients
- Small red potatoes8
- All-purpose flour1/2 cup
- Paprika1 tsp
- Garlic powder1 tsp
- Salt1/2 tsp
- Black pepper1/2 tsp
- Eggs2
- Breadcrumbs (Panko preferred)1 cup
- Olive oil sprayfor coating
- Parsley, chopped (for garnish)optional
Steps
- 1
Wash the potatoes thoroughly. Trim the stem end. Make vertical cuts from the top down to, but not through, the bottom, creating 4-6 petals per potato.
- 2
In a shallow dish, mix flour, paprika, garlic powder, salt, and pepper.
- 3
In another shallow dish, whisk the eggs.
- 4
In a third shallow dish, place the breadcrumbs.
- 5
Dip each potato into the flour mixture, ensuring it gets between the petals. Shake off excess.
- 6
Dip the floured potato into the egg, coating evenly. Let excess drip off.
- 7
Press the potato into the breadcrumbs, coating thoroughly and ensuring crumbs get between the petals. Gently shape the petals.
- 8
Arrange the coated potatoes on a baking sheet lined with parchment paper or in an air fryer basket. Spray lightly with olive oil.
- 9
Bake at 400°F (200°C) for 20-25 minutes, or air fry at 380°F (190°C) for 15-20 minutes, until golden brown and crispy. Flip halfway through.
- 10
Garnish with chopped parsley if desired and serve immediately.
