Recipe for Crispy Potato Bombs made with small potatoes

Crispy Potato Bombs

Yellow and red potato recipes are big crowd pleasers. Experience Crispy Potato Bombs for one of many flavorful yellow or red potato recipes. 
Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at Foodesigns
Prep15 minutes
Cook35 minutes
Total Time50 minutes
Course Appetizer
Variety Fav(s) Honey Gold®, Ruby Sensation®
Cook Type Oven
Dish Type Comfort, Party Food
Season Fall, Winter


Crispy Potato Bombs

  • 1 large egg
  • 2 tbsp. olive oil
  • 1 c. panko bread crumbs
  • 1 tsp. garlic salt
  • 24 oz. Tasteful Selections® potatoes
  • Impromptu Dipping Sauces (see below)

Impromptu Dipping Sauce - Hummus

  • 1 container (8 oz.) hummus
  • c. torn cilantro
  • 1 tsp. grated lemon peel
  • red pepper flakes to taste

Impromptu Dipping Sauce - Creamy butter

  • ½ c. hoisin sauce
  • c. creamy peanut or almond butter
  • ¼ c. orange juice

Impromptu Dipping Sauce - Spicy Ranch

  • ½ c. ranch dressing
  • 2 tbsp. Korean gochujang hot sauce or chili-garlic sauce

Impromptu Dipping Sauce - Mustard & Dill

  • ½ c. mayonnaise
  • 3 tbsp. creamy country Dijon mustard
  • ½ tsp. dried dill

Impromptu Dipping Sauce - Ketchup & Mayo

  • ½ c. mayonnaise
  • ¼ c. ketchup
  • 1 tbsp. malt vinegar


  • Preheat the oven to 425-degrees. Line a large rimmed baking sheet with parchment. Beat egg and oil together with a fork in a shallow dish. Mix bread crumbs and garlic salt in a second shallow dish.
  • Dip potatoes in egg mixture, then into bread crumbs, coating well. Arrange on baking pan in even rows. Bake 30-35 minutes or until browned and tender. Serve with picks, to dip into desired sauces.


  • Mix ¼ cup grated Parmesan cheese with ¾ cup bread crumbs for dredging the potatoes.
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Recipe Tips

As you dip the potatoes into the egg/oil mixture, drop them into the crumbs and use your hands to sprinkle the crumb mixture over the potatoes to be sure they get well coated. Lift them out without shaking off too much of the coating, so as they bake, they’ll have a nice crisp outer texture.
Test the doneness of the potatoes by using the tip of a sharp paring knife; the blade should easily slide into the potatoes.