Fajita Potato Bites
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These Fajita Potato Bites are a must for your appetizer table! Made with potato slices baked to crisp perfection, then topped with sour cream, salsa, caramelized onions and peppers. Yum!
When I have guests over to enjoy some finger foods, I love to make recipes like this. It’s so simple but it’s also really unique! Everyone loves to snack on wings, meatballs, and stuffed mushrooms, but it’s always fun to throw a dish like these fajita potato bites to really impress everyone. I’m sure your guests have never seen these before!
The worst part about serving flavorful, saucy, and addicting appies like this is that your friends will always want you to host and do all the cooking for future parties. They’re filling and surprisingly low calorie! You can treat yourself without any of the guilt.
Ingredients
- Olive oil – You can use vegetable, safflower, sunflower, or avocado oil instead.
- Potatoes – I find that Russets are the best for this recipe. You can use yellow, white, or red potatoes instead, but they aren’t as hardy.
- Sour cream – Plain yogurt or some creme fraiche will work as well.
- Onion – I used a yellow onion because I love how nicely they brown up and caramelize. You can use any type you have on hand.
- Bell peppers – I used red and yellow for a variety in color. Feel free to use any you prefer.
- Salsa – Make your own or buy your favorite type! Super spicy, mild, smoky, or even a fresh pico de gallo.
- Green onion – I like to have some fresh green garnish. Cilantro would be great as well.
- Fajita seasoning – Homemade or store bought. Taco seasoning can be used instead.
- Salt and pepper – Season to taste.
What Else Can I Put On My Potato Bites?
Everything goes well with potatoes! It’s a wonderfully versatile vessel to carry your favorite flavors. Give these a try:
- Cheese, cheddar or Monterey Jack would be great
- Guacamole
- Hot sauce
- Mushrooms, sautéed with the onion
- Bacon
- Shredded chicken
How to Make Fajita Potato Bites
- Prep the potatoes: Preheat the oven to 400F. Wash the potatoes and cut the ends off. Slice the potatoes into slice that are about 1/4 inch (7mm) in thickness. Season potatoes with salt and pepper. Season the rounds with salt and pepper, place them on a baking sheet, and bake for 20 minutes. Flip the rounds and bake for another 30 minutes.
- Sauté the veggies: While the potatoes are baking, add the olive oil to a skillet over medium heat. Add the onions and cook until they begin to turn translucent. Then, add the peppers and fajita seasoning. Toss well, and continue to sauté until the onions turn golden and the peppers soften.
- Assemble the potato bites: Top each potato slice with a dollop of sour cream, a scoop of the onion and pepper mixture, salsa, and finally, a sprinkle of green onion.
Can I Make These Ahead?
Absolutely! Feel free to prep the potato rounds and the onion/ pepper mixture ahead. You can do this 3-5 days in advance. To reheat, the onion and pepper mixture can simply be microwaved or heated up in a skillet. The potatoes, however, should be reheated in the oven at 400F for 5-10 minutes to keep them crispy.
Save assembly of these delicious fajita potato bites for the day you need to serve them. They definitely taste best when the sour cream, salsa, and green onion are freshly placed.
How to Store Leftovers
These bites, because of all the sauce, can get a little weird kept as leftovers for too long. I wouldn’t keep them longer than a day or two. You won’t be able to reheat them once they’re assembled, but I promise they’ll still taste good cold.
If you think you might be left with extra, you can assemble a few at a time as they’re needed. The leftover potatoes and onion/pepper mixture will last about 3-5 days in the fridge.
Looking for More Bite-Sized Recipes? Try These!
- Potato Skins
- Pigs in a Blanket
- Crockpot Asian Meatballs
- Antojitos
- Chicken Fajita Taquitos
- Cheesy Cauliflower Tots
- Bang Bang Chicken or Shrimp
- Potato Croquettes
- Asian Pork Rolls
- Smoked Salmon Blinis
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Fajita Potato Bites
Ingredients
- 1 tablespoon olive oil
- 3 medium Russet potatoes
- ¼ cup sour cream
- 1 medium onion (julienned)
- 1 red bell pepper (julienned)
- 1 yellow bell pepper (julienned)
- ¼ cup salsa
- 3 green onions
- 1 tablespoon fajita seasoning
- salt and pepper to taste
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 400℉. Spray a baking sheet with cooking spray.
- Wash the potatoes and cut the end off. Slice the potatoes into slice that are about ¼ inch (7mm) in thickness. Season potatoes with salt and pepper. Bake for 20 minutes, turn the slices over and bake for another 30 minutes.
- In the meantime, heat the olive oil in a skillet over medium heat. Add onions and cook until it’s slightly translucent. Add the peppers and the fajita mix and toss. Cook until peppers onion is golden brown and peppers are cooked.
- To assemble top each potato slice with a tsp or so of sour cream, followed by the onion and pepper mixture, salsa, and green onions. Season with salt and pepper.
Notes
- These bites, because of all the sauce, can get a little weird kept as leftovers for too long. I wouldn’t keep them longer than a day or two. You won’t be able to reheat them once they’re assembled, but I promise they’ll still taste good cold.
- If you think you might be left with extra, you can assemble a few at a time as they’re needed. The leftover potatoes and onion/pepper mixture will last about 3-5 days in the fridge.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
