appetizer, recipe, side dish, sponsored, vegetable

Bite-Size Vegan Potato Bruschetta

Disclaimer: Thanks to The Little Potato Company for sponsoring this blog post! All recipes, wording and opinions are entirely my own.

I think by now it is obvious how much I love the potatoes from The Little Potato Company. But of all the recipes I’ve made using their product, it is this healthy, vegan and gluten-free recipe that showcases what makes them so unique: their size!

These bite-size potato pieces are baked in the oven with a bit of nutritional yeast, and are topped with basil, a mix of fresh tomatoes and sun-dried tomatoes, and a bit of olive oil. And that’s basically it! They’re so flavourful and healthy, perfect for a snack during the week or as appetizers for a special dinner with friends and family on the weekend. The small size of the potatoes make them perfect for one bite, meaning you don’t have to worry about your tomato topping falling onto your lap 🙂

To show you just how easy this recipe can be, I made a short and fun video. Check it out!

(and if you want to follow my youtube channel, check it out here!)

Bite-Size Potato Bruschetta
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  • 1 cup chilean splash potatoes from The Little Potato Company, sliced into 1-cm thick rounds
  • 3 tbsp nutritional yeast
  • salt and pepper
  • 1 large beefsteak tomato, diced
  • 2 tbsp sun-dried tomatoes, finely chopped
  • 2 tsp dried basil
  • 2 tbsp high quality olive oil, divided
  • balsamic glaze for garnish


  1. Preheat oven to 350F.
  2. Toss the sliced potatoes with 1 tbsp olive oil, nutritional yeast, and salt and pepper. Bake on an ungreased baking sheet for about 10-15 minutes.
  3. Meanwhile, toss together the basil, tomato, sun-dried tomatoes, and the rest of the olive oil. Season with salt and pepper.
  4. To assemble, top each sliced potato with about 1 tsp of tomato mixture. Garnish with balsamic glaze and serve immediately.


  • Renee Mackey-Burson
    These are seriously cute (great video!) What a good idea!
  • Alexandra | Occasionally Eggs
    Adorable! I love the idea of making bruschetta on tiny potatoes, bread is always either disappointingly hard or soggy. Adding this to my list to make soon!
  • Yum! How cute and I'm sure tasty! I could easily pop a few within seconds!
  • These are so cute and they look delicious! Would you believe that my husband doesn't like potatoes? Like, AT all? He won't touch them unless they are in the form of a crispy french fry. Because of this, I rarely indulge in potatoes. I need to start buying them and just eat them all myself ;)
    • I've never met anyone who doesn't like potatoes! I guess that means there will be more for the rest of us ;)
  • totally yum. I LOVE potatoes....ALL ways!! I could eat these as a meal. We love bruschetta. What a perfect way to start a meal.....or eat for lunch.....or an awesome snack. Heck...I would serve them at brunch too!!
  • Colleen Milne
    These are so cute and look delicious. Great idea!
  • Isabelle Boucher
    These look amazing! I've never thought to use potato in lieu of bread for bruschetta, but considering crispy potato slices are my personal kryptonite, this is right up my alley. Now I just need to track down those beautiful Chilean Splash potatoes. So pretty!
  • Jared Kovacs
    Hey Hilary! These look like a great way to start a party! (mess free!) One of the things I love/hate about traditional bruschetta is how messy it can be! This makes it look fairly easy to eat. I like it!
    Really like the crisp potato base for the bruschetta. Great way to make it gluten free.