Potatoes are more than just a comfort food staple; they’re a great source of energy, fibre, and key nutrients like vitamin C, potassium, and vitamin B6. That’s why they’re perfect for toddlers who are still building their appetite and exploring new textures. According to research, veggies like potatoes should make up most of a child’s daily diet, yet most Aussie toddlers aren’t hitting their recommended vegetable intake. If your little one turns their nose up at greens, potato-based recipes can be a game-changer.

These ideas are all toddler-friendly, fuss-free, and packed with flavour—ideal for tiny taste buds and busy parents.

Boost Snack Time the Easy Way!

If your toddler isn’t loving veggies right now, potatoes can be a great starting point. Healthy Parents, Healthy Kids by Dr Nick Fuller, Australia’s leading expert in childhood nutrition, shares creative ways to serve potatoes that even picky eaters will enjoy. They’re soft, mild, and packed with energy, perfect for growing bodies and busy snack times.

Looking for more realistic, fuss-free tips beyond snack time? Healthy Parents, Healthy Kids is a great place to start.

7 Easy and Tasty Toddler-Friendly Potato Recipes to Try

Potatoes are not only budget-friendly, but they're also packed with nutrition. Just one medium potato (skin on) provides over 600 mg of potassium, which is more than a banana and essential for healthy muscle and nerve function in toddlers. Plus, their mild taste and soft texture make them one of the most accepted veggies among young children.

These recipes are designed to suit little hands and developing taste buds while keeping mealtimes simple for you.

Sweet Potato Wedges

Nothing beats simple potato wedges, especially when they're toddler-friendly. Serve them warm from the oven with a soft centre and crisp edges, and you've got an easy side dish even fussy eaters will happily pick up and munch on.

Type: Vegetarian, Gluten Free, Lactose Free, Kid Friendly

Serves 4-6 as a side

Prep Time: 5 minutes

Cooking Time: 30 minutes 

Ingredients

• 2 large sweet potatoes, chopped into wedges
• 2 tablespoons olive oil
• Sprinkle of fresh or dried rosemary 

Recipe

1. Preheat the oven to 220°C. Line 2 baking trays with baking paper. 
2. Add the chopped sweet potato into a bowl with the olive oil and rosemary. 
3. Use your hands to gently toss and ensure the potato wedges are coated in oil and rosemary. 
4. Spread the potato wedges out onto the baking trays. Transfer the trays into the oven.
5. Bake for 30 minutes, until golden and crispy on the outside, and softened on the inside. 
6. Remove the sweet potato wedges from the oven, serve, and enjoy. 

Loaded Baked Potatoes

A healthy and filling option that works for the whole family—just tailor the toppings to suit your toddler. Skip the spicy stuff like jalapeños and try kid-friendly extras like mashed avocado, soft-cooked veggies, or a spoonful of Greek yoghurt for a creamy twist.

Type: Contains Meat, Gluten Free, Lactose Free, Kid Friendly

Serves 8

Prep Time: 10 minutes

Cooking Time: 50 minutes 

Ingredients

• 8 medium white potatoes
• 2 tablespoons olive oil
• 1 red onion, chopped, plus extra to serve
• 1 large zucchini, chopped
• 500g turkey mince
• Sprinkle of cumin
• Sprinkle of paprika
• 2 heaped tablespoons tomato paste
• 1x 400g tin red kidney beans, drained and rinsed
• 1x400g tin cherry tomatoes
• Fresh coriander leaves, to serve
• 1 cup corn kernels, to serve 

Recipe

1. Preheat the oven to 190°C. Place whole potatoes onto a baking tray, and use a sharp knife to carefully poke a few holes into the top of each potato. 
2. Transfer the tray of potatoes to the oven, and bake for 50-60 minutes. Potatoes are ready when softened, and the skin has turned wrinkly. 
3. Meanwhile, add the olive oil to a large deep frying pan over medium to high heat. 
4. Add in the red onion and zucchini. Cook, stirring often, for 5 minutes until softened. 
5. Add in the turkey mince, cumin, and paprika. Use the back of a spoon to break up the mince as it is frying. Cook for a further 5 minutes until the mince is browned. 
6. Add in the tomato paste, red kidney beans, and cherry tomatoes. Stir to combine, then reduce heat to low. Allow to simmer uncovered for a further 10 minutes. 
7. Once the potatoes are ready, makes two overlapping cuts into the top of the potato in the shape of an x. Be careful not to cut the whole way through the potato. 
8. Fill the top of each potato with the turkey mince mixture. Top with fresh coriander leaves, corn kernels, and extra red onion. 
9. Serve immediately and enjoy! 

Spicy Sweet Potato Soup

This sweet potato and carrot soup isn't just vibrant and colourful. It’s also packed with vitamins and perfect for toddlers. The mild spices add a gentle warmth without being overpowering, making it a comforting pick for cooler days or when your little one needs a veggie boost. 

Type: Vegetarian, Gluten Free

Serves 4

Prep Time: 5 minutes

Cooking Time: 25-30 minutes

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 1 teaspoon ginger, minced
• 1 clove garlic, minced
• 3 carrots, chopped
• 1 large sweet potato, chopped
• 1L vegetable stock
• Handful coriander leaves, chopped
• 1 teaspoon chili flakes
• Cracked black pepper
• Greek yoghurt, to serve 

Recipe

1. Heat a large saucepan or pot over medium heat. Add the olive oil and onion and cook for 5 minutes, stirring every few minutes. Stir through the minced ginger and garlic. Add in chopped carrots and sweet potato then cook for another couple of minutes. Sprinkle in the coriander, chili flakes and pepper. 
2.  Pour in the vegetable stock and turn up the heat to high to bring the soup to a boil. Once boiling, reduce the heat and simmer the soup for 15-20 minutes until vegetables are tender. 
3. Remove approximately half of the soup and blend with a stick blender until smooth. Pour this back into the pot over the heat and stir through with the remaining soup, so that there are still vegetable chunks remaining. Add extra water if the soup is too thick. 
4.  Serve the soup with a dollop of Greek yoghurt and an extra sprinkle of chilli flakes if desired. Enjoy!

Spring Potato Salad with Feta and Mint

This fresh potato salad is a toddler-friendly side that pairs perfectly with your choice of protein. Use soft-cooked potatoes and keep flavours simple. Think a light dressing and finely chopped veggies to make it easy for little ones to enjoy.

Type: Vegetarian, Gluten Free

Serves 6-8 as a side

Prep Time: 10 minutes

Cooking Time: 15 minutes 

Ingredients

• 6 large white potatoes, washed, unpeeled, cut into large chunks
• 1 cup frozen peas
• 1 cup green beans, ends trimmed, cut in half
• Handful fresh parsley leaves
• Handful fresh mint leaves
• 100g feta cheese
• For the dressing
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 1 lemon, juiced

Recipe

1. Place the chopped potatoes into a large saucepan, and cover with water. Transfer to the stove over high heat. Bring the potatoes to the boil. Allow to boil for 5 minutes, until the potatoes are tender when tested with a knife. 
2. Drain the potatoes and set aside. 
3. Meanwhile, add the green beans and peas to a bowl. Cover with boiling water for 3-5 minutes, until bright green and tender. Drain and set aside with the potatoes. 
4. To prepare the dressing, grab a large salad bowl. Add in the olive oil, balsamic, honey, and lemon juice. Mix well to combine. 
5. Into the salad bowl with the dressing, add in the cooked potatoes, green beans, and peas. Add in the parsley and mint, then use a large spoon to gently combine all of the ingredients. 
6. Break up large chunks of the feta cheese on top of the salad. Serve immediately and enjoy!

Roasted Sweet Potato, Ricotta and Walnut Salad

This hearty potato salad is great for meal prepping, and it’s easy to adapt for toddlers too. Portion out a milder, softer version for your little one while keeping the rest for grown-up lunches throughout the week.

Type: Vegetarian, Gluten Free

Serves 4 (or 6 as a side salad)

Prep time: 10 minutes

Cooking time: 20 minutes

Ingredients

• 1 medium sweet potato
• 1 teaspoon olive oil
• ½ teaspoon paprika
• ½ teaspoon cumin
• ½ cup walnuts
• 4 cups baby spinach (or rocket leaves)
• 1 cup cooked quinoa
• 2 tablespoons balsamic vinegar
• 1 small punnet mixed colour cherry tomatoes
• ¾ cup firm ricotta cheese

Recipe

1. Preheat the oven to 180°C. 
2. Chop sweet potato into small chunks and place onto a baking tray lined with baking paper. Sprinkle over the olive oil, paprika and cumin and toss to coat the sweet potato. Bake for 15 minutes.
3. After 15 minutes, remove the sweet potato from the oven and push to one side of the tray. Add the walnuts to the baking tray and return to the oven for a further 5 minutes. Set aside to cool slightly.
4. In a large salad bowl add the baby spinach, quinoa and balsamic vinegar. Toss to combine. 
5. (If you are making this salad ahead of time, you can skip this step and prepare the salad without the dressing, then add the balsamic vinegar on the day before serving).
6. Top the salad with the cherry tomatoes, ricotta and the roasted sweet potato and walnuts. Enjoy!

Greek Style Fried Potatoes

A quick and easy side dish that is the perfect accompaniment to many meals. Use this as the carbohydrate portion of your plate, served alongside a portion of lean meat and lots of vegetables. You can double the quantities if you are cooking for a larger group, just make sure you have a frying pan that is large enough. 

Type: Vegetarian, Gluten Free

Serves 4 as a side

Prep Time: 5 minutes 

Cooking Time: 15 minutes

Ingredients

• 2 tablespoons olive oil
• 4 large potatoes, skin on, chopped into small bite-sized pieces
• 1 teaspoon dried oregano
• 1 lemon, juiced
• Pinch of pepper
• 100g Greek feta cheese

Recipe

1. Heat the olive oil over medium heat in a large non-stick saucepan. 
2. Add the potatoes into the pan, along with the oregano. Toss to coat the potatoes, and then ensure they are evenly spread out over the base of the pan. 
3. Continue to cook the potatoes for 10-15 minutes, turning every couple of minutes to ensure they are crispy on each side. 
4. Once the potatoes are cooked through, remove from the heat. Drizzle the lemon juice over the potatoes and add a sprinkle of pepper. 
5. Crumble the feta cheese over the top of the potatoes, and then serve immediately. Enjoy!

Warm Potato Salad

This warm potato salad is a family favourite. Even toddlers can get on board with its soft texture and mild flavours. Pair it with a simple green salad and some lean protein like roast chicken for a balanced meal that suits both little appetites and grown-up plates.

Type: Vegetarian, Vegan, Gluten Free, Dairy Free

Serves 8 as a side

Prep Time: 10 minutes

Cooking Time: 10 minutes 

Ingredients

• 1kg baby potatoes/new potatoes, thickly sliced
• 1/3 cup olive oil
• 1 heaped tablespoon Dijon mustard
• 1 heaped tablespoon wholegrain mustard
• Juice and zest of 1 lemon
• Handful fresh dill, chopped
• Handful fresh parsley, chopped
• ¼ cup baby capers

Recipe

1. Place sliced potatoes into a large saucepan. Add enough water to cover the potatoes, then place onto the stove over high heat. 
2. Bring potatoes to the boil. Once boiling, cook for approximately 10 minutes until the potatoes are just tender. Drain and set aside.  
3. Whilst the potatoes are boiling, prepare a large salad bowl. 
4. To the salad bowl add the olive oil, Dijon mustard, wholegrain mustard, as well as the lemon zest and juice. Mix well to combine. 
5. Add the warm potatoes to the salad bowl along with the dill, parsley, and baby capers. Mix everything gently to combine. 
6. Serve immediately whilst the potato salad is still warm. Enjoy!

Looking for more stress-free strategies to feed your picky toddler? Discover practical tips and balanced meal ideas in this article.

Wrapping Up

Potatoes are an easy and tasty way to add a little more energy to your toddler’s meals. They’re mild, super versatile, and perfect for picky eaters. These simple recipes can help make mealtimes less stressful (and maybe even fun). Even small tweaks can go a long way in your little one’s diet—so why not start here? Check out these potato snacks and see your toddler dig in!

Stay informed with fresh tips, expert guidance, unique deals, and tailored support!

Click Here

Meet Dr Nick Fuller

My Story

As a father, I know first-hand that raising healthy and happy children is tricky. Children are fussy, particularly at the end of the day when they are shattered. We also live in a society where companies seek to profit from what we feed our kids; incorrect and damaging advice is pushed on us and marketed towards our children, and we have no time.

But with these recipes and resources, you and your children can enjoy simple and well-founded food and lifestyle choices for lifelong health.