crispy potato bites

crispy potato bites

These crispy potato bites will become a game changer in your kitchen.  Simple to prep with amazing results.  Crispy on the outside, creamy potato inside.  Get em!

Crispy Potato Bites

Potatoes are a major staple in our house.

Now imagine the challenge when one of my kiddos did not like potatoes.  And not like, my kid like broccoli yesterday and now turns her nose up at it.  No, Zoe has not like potatoes for as long as I can remember.  She’s turning 4 in February, so that’s many years of snuffing the spuds.

She’s actually the only child of mine that has visibly gagged when trying a food (butternut squash), so you can probably picture that things might get a bit dramatic.  The potato form did not matter… mashed potatoes, potato wedges, spiralized potatoes, potato hash, even FRENCH FRIES.  Any time a new potato option comes around we encouraged her to try it, and she does since we have a rule that we have to try a bite everything, but no, nothing seemed to change.

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But then last week something happened.  I made roasted yukon gold potatoes seasoned with sea salt, pepper, garlic and dill to go with our salmon and roasted broccoli.  Potatoes I have made often.  I told her what were eating, she gave me a srunched up nose, but I told her she needed to try them and that they were very yummy.

She tried a bite, and with a half laughed, half cry (she’s transitioning out of taking a nap, if you know what that’s like for a 3 year old), and yelled “I like potatoes now!!”.  And then began squealing with delight.  Since then any talk of eating potatoes is met with squeals and happiness, and the best part is that she is actually continuing to EAT the potatoes I serve up.  Pretty amazing.  Hey, it only took 3 years, but that is a HUGE win for sure.

Why do we love potatoes in our house?

They are such a simple source of carbohydrates to round out a meal.  My favorite is yukon gold, but we also eat red potatoes and russet potatoes often.  I also love sweet potatoes, but the hubs and Zoe are both not fans, so I don’t cook them for dinners often, but I will for breakfast and lunch.

To share directly from the world’s healthiest food’s webpage on potatoes:

“Our food ranking system qualified potatoes as a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid.

Potatoes also contain a variety of phytonutrients that have antioxidant activity. Among these important health-promoting compounds are carotenoids, flavonoids, and caffeic acid, as well as unique tuber storage proteins, such as patatin, which exhibit activity against free radicals. “

Yes, potatoes are a simple carbohydrate, which often gives them a bad rap.  However, put them on a balanced plate with protein and fat, and that helps to keep blood sugar levels more balanced, as opposed to if you only chowed on some fries.

We just love potatoes as a real food carbohydrate source, and especially these crispy potatoes bites.  They are an awesome base to be topped with eggs for breakfast, to serve as a side with your favorite dip with lunch, and as you will see in my next post, the perfect base for carnitas (wink wink, it’s coming!).

crispy potato bites

Crispy Potato Bites

This recipe can easily be doubled or halved.  Plan for around 1-2 potatoes (depending on the size) per person.  Make extra, because these crispy bites are addictive!

Ingredients

  • 8 yukon gold potatoes
  • 2 tbsp avocado oil
  • 3/4 tsp sea salt
  • 1/2 tsp pepper

Directions

  1. Pre-heat oven to 425 degrees F.  Fill a large pot half way full with water.  Turn to high heat on the stove to bring water to a boil.
  2. While water heats, chop your potatoes into bite side pieces.  Once the water comes to a boil, add the potatoes and boil for 10 minutes.  The potatoes will be slightly tender after 10 minutes.  Drain the potatoes.
  3. Pour potatoes onto a baking sheet lined with parchment paper.  Pour on the avocado oil, sea salt and pepper.  Toss and place in the oven.  Bake for 20 minutes, then stir.  Bake another 10-15 minutes, until your potatoes are at a crispy consistency.  Remove and serve!

What is your favorite type of potato?  Do you have any meal time wins to share?

Heather



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