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Gluten Free Cheesy Potato Bites


2 cups russet potatoes, peels and diced

½ cup spinach, chopped (or kale)

1 cup shredded cheddar cheese (or other cheese)

½ tsp kosher salt, plus more to taste

1 large egg

1 bag Milton’s Gluten Free Multi-Grain Crackers, finely crushed

Avocado oil, for frying (or other oil with a high smoke point)


Place the potatoes in a pot of boiling water, cook and drain. Combine hot potatoes, spinach, cheese and salt in a food processor and blend. Taste and add more salt if you’d like. Empty contents onto a parchment paper lined cookie sheet and gently flatten to about one inch thickness. Pop in the freezer for about 45 minutes. This will make it a lot easier to cut. Once frozen, dip cookie cutters in olive oil, then press into the potato mixture to create shapes. Beat one egg in a small bowl, and add crushed crackers in another bowl. Place each potato shape in the egg mixture, then in the crushed crackers. Once all the potato shapes are coated, pour enough oil in a medium sized skillet for it to be ½ inch deep. Heat the oil until it reaches 350 degrees Fahrenheit or until a pinch of cracker crumbs sizzles and immediately turns brown when dropped in. Carefully place a batch of potato shapes in the hot oil, making sure not to crowd the pan. Fry for about one-three minutes on one side, until it starts to get golden brown, then flip and fry for another minute. Remove from oil and set on a paper towel to absorb excess oil. Serve warm with your favorite dipping sauce. Enjoy!

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