Baked Idaho Potato Sliders recipes
This recipe transforms humble Idaho potatoes into delightful baked patties, coated in breadcrumbs, forming the base for savory sliders. Layered with classic toppings like cheddar, bacon, tomato, and lettuce, and topped with a fresh chive-garlic sour cream, these mini-sandwiches are perfect for appetizers or a casual meal, offering a comforting yet elevated twist on traditional sliders.
Equipment
- 1 Large Pot For boiling potatoes
- 1 Potato Masher or Ricer For smooth potato texture
- 2 Mixing Bowls For potato mixture and dredging
- 1 Baking Sheet For baking potato patties
- 1 Whisk For egg wash and sour cream mixture
Ingredients
Main
- 1 pound Idaho® potatoes peeled
- 4 tablespoons unsalted butter
- 1/2 cup buttermilk
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 1 teaspoon granulated garlic
- 2 eggs
- 2 cups plain bread crumbs
- 3 tablespoons olive oil
- 12 slider rolls or biscuits*
- 6 slices cheddar cheese cut in half
- 6 slices cooked bacon cut in half
- 2 tomatoes thinly sliced
- 4 to 6 pieces green leaf lettuce
- 1 cup sour cream
- 1 tablespoon fresh chives chopped
- 1 garlic clove grated
Instructions
- Peel and dice Idaho potatoes into uniform pieces. Boil them in a large pot of salted water until very tender, then drain thoroughly, ensuring no excess moisture remains.
- Return the hot, drained potatoes to the pot. Mash them well, incorporating unsalted butter, buttermilk, salt, black pepper, and granulated garlic until smooth. Let the mixture cool slightly.
- Once cooled, form the potato mixture into 12 small, flat patties, suitable for slider buns. For best results, chill the patties for at least 30 minutes.
- Set up a dredging station: one shallow bowl with beaten eggs and another with plain bread crumbs. Dip each chilled potato patty first into the egg, then coat thoroughly with bread crumbs, pressing gently to adhere.
- Preheat your oven to 375-400°F (190-200°C). Place the breaded potato patties on a baking sheet lightly coated with olive oil.
- Bake the potato patties for 20-25 minutes, or until golden brown and crispy on both sides, flipping halfway through if necessary to ensure even browning.
- While the patties bake, prepare the sour cream sauce: combine sour cream, chopped fresh chives, and grated garlic clove in a small bowl. Stir well and set aside.
- Slice slider rolls or biscuits in half. If desired, lightly toast them in the oven or on a griddle for a few minutes until golden.
- Assemble the sliders: Place a potato patty on the bottom half of each roll. Top with a half slice of cheddar cheese, a half slice of cooked bacon, a thin tomato slice, and a piece of green leaf lettuce.
- Finish each slider with a dollop of the prepared sour cream sauce on the top bun, then complete the sandwich. Serve immediately.
Notes
For optimal potato patty texture, ensure the boiled potatoes are thoroughly drained and slightly dried before mashing; this prevents a watery mixture. A potato ricer will yield the smoothest texture, but a masher works well too. When forming patties, chilling them for at least 30 minutes before coating and baking will help them hold their shape better and prevent crumbling. For an enhanced crust, lightly spray or brush the breaded patties with olive oil before baking. Consider adding a pinch of smoked paprika to the potato mixture for a subtle depth of flavor. Toasting the slider rolls adds a crucial textural element and prevents sogginess. Experiment with a touch of roasted garlic in the sour cream sauce for an elevated aroma.