Broccoli Potato Bites
Russet Potato (medium, peeled and
cut in half)
Broccoli (cut into small florets)
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.
One serving is approximately four potato broccoli bites.
Use fresh garlic instead or add other herbs and spices. Dip in your favorite
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
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!