Crispy Gluten Free Potato Bites
Inspired by traditional Tuscan crocchette di patate, these golden, gluten free potato bites are crispy on the outside and fluffy inside. Perfect for cozy gatherings, game days, or comforting snacks.
Equipment
- Potato masher
- mixing bowl
- Spoon or cookie scoop
- Baking sheet or skillet
- parchment paper
- Cooling rack or paper towels
Ingredients
- 2 cups mashed Russet or Yukon Gold potatoes (about 2 large potatoes)
- 1 egg or flax egg
- 2 tbsp rice flour or potato starch
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp finely chopped fresh parsley or chives
- 1/2 cup shredded dairy-free or regular mozzarella (optional)
- 1/2 cup gluten-free panko or crushed rice cereal for coating
- oil for baking or shallow frying
Instructions
- Peel and chop potatoes. Boil or steam until fork-tender. Drain and mash while warm. Let cool before mixing.
- Add egg, rice flour, garlic powder, onion powder, salt, pepper, herbs, and cheese if using. Mix gently.
- Use a spoon or scoop to form 24 small bites. Chill in the fridge for 30 minutes to firm up.
- Roll each bite in gluten-free panko or coating. Press lightly to help it stick.
- For baking: Preheat oven to 425°F (220°C). Place bites on a lined tray, spray with oil, and bake 20–25 minutes, turning halfway.
- For frying: Heat 1/2 inch of oil in a skillet. Fry 2–3 minutes per side until golden brown. Drain on paper towels or wire rack.
Notes
Make them ahead and freeze before baking or frying. Add pumpkin, spinach, or smoked paprika for seasonal flair. Reheat leftovers in the oven or air fryer to restore crispiness.
Nutrition
Calories: 85kcalCarbohydrates: 11gProtein: 2gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.2gCholesterol: 10mgSodium: 105mgPotassium: 160mgFiber: 1gSugar: 0.5gVitamin A: 90IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg
Tried this recipe?Let us know how it was!