10/13/2026
Fall is officially here, and if you're looking for the cutest, easiest appetizer that everyone will actually eat, these mini pumpkin potato bites made with Green Giant Fresh Idaho Potatoes and onions are the perfect appetizer or a side dish for your fall gathering.
Recipe below:
Crispy Pumpkin Potatoes
Ingredients
3 large Idaho potatoes, peeled and cubed
½ small onion, grated
4 tbsp cornstarch, plus more if needed
1 tsp garlic powder
1 tsp paprika
¼ tsp black pepper
1 tsp salt, or to taste
Oil, for cooking
Pretzel sticks, broken into short pieces for the stems
Instructions
1. Boil and mash
Boil potatoes in salted water for 15–20 minutes, until fork-tender. Drain well, let steam-dry for a few minutes, then mash and cool slightly.
2. Season
Mix in the grated onion, cornstarch, garlic powder, paprika, pepper, and salt until combined. If the mixture is too sticky to shape, add a little more cornstarch.
3. Shape the pumpkins
Roll about 1 tablespoon of mixture into a ball and gently flatten the top and bottom. Use the back of a knife or spatula to press 6–8 shallow grooves around each pumpkin.
Place on a parchment-lined tray and refrigerate for 30 minutes or freeze for 10 minutes, until firm.
4. Cook
Deep-fry (for extra crispiness): Heat oil to 350°F (175°C). Fry in small batches for 3–5 minutes, turning gently, until golden and crispy. Drain on a paper towel-lined plate.
Air-fry: Air-fry at 450°F for 12–15 minutes, flipping at 8 minutes, until golden and crispy. Lightly brush or spray with oil for better browning.
5. Add the stems
Gently press a pretzel piece into the top of each pumpkin. Serve warm and crispy!
