Sunflower Seed-Crusted Potato Bites with Herbed Cream Cheese

In a food processor or blender, pulse the sunflower seeds until coarsely ground. You can also use a mortar and pestle if you prefer a more rustic texture.
In a shallow bowl, combine the ground sunflower seeds, breadcrumbs (if using), salt, pepper, and smoked paprika.

Toss the slightly cooled potato cubes in olive oil, ensuring they are well-coated. Then, roll the potato cubes in the sunflower seed mixture, pressing lightly to ensure a good coating.
Bake the Potato Bites:

Spread the coated potato cubes on a baking sheet in a single layer.
Bake for 20-25 minutes, or until golden brown and crispy, flipping them halfway through the cooking time.
Prepare the Herbed Cream Cheese Dip:

While the potatoes are baking, mix together the cream cheese, sour cream (or Greek yogurt), chives, parsley, garlic powder, lemon juice, salt, and pepper in a small bowl. Stir until smooth and well-combined.
Adjust the seasoning to taste and refrigerate until ready to serve.
Serve:

Once the sunflower seed-crusted potato bites are crispy and golden, remove them from the oven and allow them to cool for a few minutes.
Serve the potato bites on a platter with the herbed cream cheese dip on the side for dipping.
Tips:
Add variations: Feel free to experiment with different herbs, such as dill or basil, in the cream cheese dip to match your preference.
Make it spicy: Add a pinch of cayenne pepper to the potato crust for a subtle heat.
For a lighter version: Swap out the cream cheese dip for a yogurt-based dip or a simple avocado dip.
These sunflower seed-crusted potato bites are a fun and delicious twist on traditional appetizers, bringing a nutty crunch to the soft, creamy potatoes. They’re perfect for special occasions and will surely impress your guests!