Mini Lemon Thyme Potato Bites {Gluten-Free}
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 4
Gluten-Free, Dairy-Free, Soy-Free, Grain-Free, Paleo, Vegetarian & Vegan
  • Potatoes:
  • 2 lbs. russet potatoes, cut into ½ inch slices
  • 3 Tbsp. extra-virgin olive oil
  • 1 tsp. lemon juice
  • ¼ tsp. crushed red pepper
  • ¼ tsp. dried thyme
  • ¼ tsp. sea salt
  • ¼ tsp. black pepper
  • 1 cup organic sprouts
  • 1 tsp. lemon zest
  • Ketchup:
  • 1 pint grape tomatoes
  • ¾ cup sun-dried tomatoes
  • 1 small shallot, peeled and diced
  • 3 Tbsp. extra-virgin olive oil
  • 3 Medjool dates, diced
  • 1 tsp. golden raisins
  • 1 Tbsp. apple cider vinegar, plus more if needed
  • 1½ Tbsp. pure maple syrup
  • 1 tsp. hot water, as needed
  • ¼ tsp. sea salt
  1. Preheat the oven to 400 degrees F.
  2. Coat 2 baking sheets with cooking spray and set aside.
  3. In a large bowl, combine potatoes, oil, lemon juice, red pepper, thyme, sea salt and black pepper; toss to combine.
  4. Arrange the potato slices on prepared baking sheets, spacing them ¼ inch apart. Bake for 25 minutes, rotating sheets halfway through, until potatoes are golden brown.
  5. Make the ketchup by pureeing all ingredients in a mini food processor until pureed. Add water as needed to make it smooth. Transfer to a small bowl and set aside.
  6. Remove from oven; transfer potatoes to parchment paper and let cool for 5-10 minutes.
  7. Arrange on a serving platter. Top each potato slice with sprouts and lemon zest.
  8. Serve with the ketchup.
Recipe by Gluten Free Recipes - The Healthy Apple at