I love cooking for my kids and making sure they get nourishing whole-food ingredients, but life is busy with work and two energetic toddlers. When a recipe satisfies everyone—from the smallest eaters to adults—and is packed with nutrients, it’s a real win. I’m excited to share this Spinach Potato Bites recipe with you.
Spinach Potato Bites work as a snack, a side dish, or a party appetizer. With only seven ingredients, they’re simple to make and include spinach—a vegetable I try to add to as many dishes as possible. Spinach is especially helpful on a gluten-free diet, which can be low in certain vitamins unless you eat plenty of vegetables. This recipe is also free of the top eight allergens, so it meets many dietary needs and can be shared with a wide range of guests. Expect them to disappear quickly—consider doubling the batch if you’re serving others.
What you’ll need to make Spinach Potato 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 sea salt)
- 1/4 tsp garlic powder
- medium saucepan
- baking sheet
- parchment paper
- electric hand mixer and mixing bowl
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Spinach Potato Bites Printable Recipe
Gluten Free & Dairy Free Spinach Potato Bites
Appetizer, Snack
American
spinach potato bites
30 minutes
30 minutes
1 hour
15
25 kcal
Jereann Zann – Celiac Mama
Ingredients
- 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
Instructions
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Bring water in a medium saucepan to a boil.
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Wash, peel, and cut the potato into cubes. Add them to the boiling water.
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Boil until the potatoes are fork-tender; softer is fine since you’ll mash them.
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Remove from heat and transfer the potatoes to a mixing bowl.
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Add coconut milk, olive oil, salt, and garlic powder, then mix with an electric hand mixer until smooth.
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Taste and adjust salt or garlic powder if needed.
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Sauté the chopped onion until translucent.
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Defrost 1/3 cup frozen chopped spinach or use fresh spinach.
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Drain the spinach by squeezing it firmly and pack until you have a drained 1/3 cup. Set aside.
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Add the drained spinach and sautéed onion to the mashed potatoes and mix until well combined.
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Scoop a large spoonful of the mixture, roll it into a ball, and place it on the prepared baking sheet. Repeat until the mixture is used; it makes about 15 bites.
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Bake for 30–40 minutes, until lightly browned on the outside.
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Serve hot as a side dish or add toothpicks for a party appetizer.
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Enjoy!
Recipe Notes
Toddler Twist: Make the bites half the size for little hands so they’re truly bite-sized. Serve with applesauce for dipping—kids love it.
Looking for more appetizer recipes? Check out my round up of 45 Gluten Free Party Appetizers.
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