Crispy Spinach Potato Bites

1.Place the cubed potatoes in a large pot of salted water, bring to a boil, and cook for 12-15 minutes until fork-tender.

2.While potatoes cook, sauté the chopped spinach in a pan with a teaspoon of oil for 2 minutes until wilted, then squeeze out all excess moisture using a paper towel.

3.Drain the potatoes and mash them in a large bowl until smooth; let them cool slightly.

4.Mix the mashed potatoes with the wilted spinach, half of the Parmesan cheese, green onions, garlic powder, salt, and pepper until well combined.

5.Shape the mixture into small, bite-sized balls, approximately 3 cm in diameter.

6.In one shallow bowl, place the beaten eggs; in another, combine the Panko breadcrumbs, the remaining Parmesan, and dried oregano.

7.Dip each potato ball into the egg wash, then roll in the breadcrumb mixture until evenly coated, pressing gently to adhere.

8.Arrange the bites on a parchment-lined baking sheet and lightly drizzle or spray with olive oil.

9.Bake in a preheated oven at 200°C for 20 minutes, turning halfway through, until the exterior is golden brown and crispy.

10.Serve warm with a side of garlic aioli or marinara sauce.