Gluten Free Spinach Potato Bites
I love cooking for my kids, ensuring that they get the healthy whole food ingredients that will help them grow, but I’m also on the go a lot balancing work and two high energy toddlers. So, when I come up with a recipe that works for everyone, from the littlest eaters in the house to the grown ups and it’s full of nutrient rich ingredients it’s a big win! So, I’m really excited to share this Spinach Potato Bites recipe with you.
Spinach Potato Bites are great for snacking, serving as a side dish and they make a great party appetizer! The recipe has only 6 ingredients, and is quite simple to make. Plus, it has spinach in it, which is my favorite vegetable to throw in as many recipes as I can. Why? Because the gluten free diet can be lacking in some important vitamins if you’re not eating a vegetable rich diet (learn more about vitamin deficiencies in the gf diet) and spinach is a superfood that has so many of those important vitamins.
Another thing that I love about this recipe is that it’s top 8 free and meets the needs of so many special diets, so more people can enjoy it. Of course, you’ll need to make a double batch if you’re sharing it with others because they go fast! We ate them all today between the afternoon snacking and dinner. Here’s the simple recipe so you can enjoy some too.
Gluten Free & Dairy Free Spinach Potato Bites
This recipe is gluten free, dairy free, vegan, paleo and free of the top 8 allergens. It makes 15 medium sized bites.
- 1 medium organic russet potato
- 1/3 cup chopped spinach, drained
- 1/8 cup finely chopped yellow onion
- 2 tbsp coconut milk
- 1 tbsp olive oil
- 1/4 tsp himalayan sea salt (or your favorite salt)
- 1/4 tsp garlic powder
- Bring water in a medium pot to a boil.
- Wash and peel the potato and cut into cubes and add them to the boiling water.
- Boil until the potatoes are fork tender, soft is good since you’ll be mashing them.
- Remove the potatoes from heat and transfer to a mixing bowl.
- Add coconut milk, olive oil, salt and garlic powder to the potatoes and mix with an electric hand mixer until smooth.
- Taste the potatoes and add more salt and garlic powder if you feel it needs it.
- Saute the chopped onion until they become translucent.
- Defrost 1/3 cup frozen chopped spinach (or you can use fresh).
- Drain the spinach by squeezing it and adding it to your measuring cup until you have a firmly packed, drained 1/3 cup of spinach. Set aside.
- Add the spinach and onion to the mixing bowl and mix until the ingredients are well combined.
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Take a large spoonful of the potato spinach mixture, roll with your hands into a ball, and add it to the baking sheet.
- Repeat until the entire mixture has been used. It makes about 15 bites.
- Bake for 30-40 minutes until they are lightly brown on the outside.
- Serve them as is for a side dish, or add toothpicks if you’re serving them as a party appetizer.
Toddler Twist: Make the spinach potato bites half the size if you’re making them for toddlers, so they’re truly bite size. Give them a bowl of apple sauce to dip the spinach potato bites in and watch them disappear quickly 🙂