Mini Lemon Thyme Potato Bites {Gluten-Free}
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Gluten-Free, Dairy-Free, Soy-Free, Grain-Free, Paleo, Vegetarian & Vegan
Course:
Appetizer
Cuisine:
American
Keyword:
meyer lemon, thyme, gluten free
Servings: 4
Calories: 529 kcal
Ingredients
Potatoes:
- 2 lbs. russet potatoes cut into 1/2 inch slices
- 3 Tbsp. extra-virgin olive oil
- 1 tsp. fresh lemon juice
- 1/4 tsp. crushed red pepper
- 1/4 tsp. dried thyme
- 1/4 tsp. sea salt
- 1/4 tsp. freshly ground black pepper
- 1 cup organic sprouts
- 1 tsp. fresh lemon zest
Ketchup:
- 1 pint grape tomatoes
- 3/4 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
- 1 1/2 Tbsp. pure maple syrup
- 1 tsp. hot water as needed
- 1/4 tsp. sea salt
Instructions
-
Preheat the oven to 400 degrees F.
-
Coat 2 baking sheets with cooking spray and set aside.
-
In a large bowl, combine potatoes, oil, lemon juice, red pepper, thyme, sea salt and black pepper; toss to combine.
-
Arrange the potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake for 25 minutes, rotating sheets halfway through, until potatoes are golden brown.
-
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.
-
Remove from oven; transfer potatoes to parchment paper and let cool for 5-10 minutes.
-
Arrange on a serving platter. Top each potato slice with sprouts and lemon zest.
-
Serve with the ketchup.
Nutrition Facts
Mini Lemon Thyme Potato Bites {Gluten-Free}
Amount Per Serving
Calories 529
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g19%
Sodium 315mg14%
Potassium 2101mg60%
Carbohydrates 77g26%
Fiber 9g38%
Sugar 29g32%
Protein 10g20%
Vitamin A 1297IU26%
Vitamin C 40mg48%
Calcium 90mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.