Broccoli Potato Bites

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Broccoli Potato Bites

Course: Side/App
Keyword: dairy-free, gluten-free, grain-free, vegan, vegetarian
Calorie: 100-200
Servings: 4
Calories: 100kcal


  • 2 Russet Potato (medium, peeled and cut in half)
  • 2 cups Broccoli (cut into small florets)
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Sea Salt


  • Add the potatoes to salted water and bring to a boil. Cook for 10 to 12 minutes or until just fork tender (do not overcook). Drain the potatoes and set aside to cool until they are comfortable to handle.
  • Meanwhile, steam the broccoli for five to seven minutes until tender. Let the broccoli cool slightly. Finely chop the cooked broccoli and place on a clean kitchen towel (or use a nut milk bag). Squeeze as much liquid as possible from the broccoli. Transfer the broccoli to a mixing bowl.
  • Preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
  • While the potatoes are still warm, grate on the large side of a box grater and add to the mixing bowl with the broccoli. Season with the onion powder, garlic powder and salt. Mix until the potato and broccoli are very well combined.
  • Form the potato mixture into tightly-packed flat discs and place on the baking sheet. Bake for 30 minutes, flipping halfway through. Serve and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to four days for freeze for up to three months. Reheat in the oven or microwave until warmed through.
  • Serving Size

    One serving is approximately four potato broccoli bites.
  • More Flavor

    Use fresh garlic instead or add other herbs and spices. Dip in your favorite sauce.


Serving: 4g | Calories: 100kcal | Carbohydrates: 22g | Protein: 4g | Fat: 0g | Cholesterol: 0mg | Sodium: 175mg | Fiber: 3g | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 48mg | Calcium: 38mg | Iron: 1mg

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