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Tater Tots

Salty. Oily. And – if you’re lucky – crunchy. Tater tots are just good fun to eat. And they just got upgraded.

Tater Tots - Real Plans

Salty. Oily. And – if you’re lucky – crunchy. Tater tots are good fun to eat. And they just got upgraded.

These tater tots are free of any gluten-filled binders. They’re fried in a heat-stable fat that can withstand high temperatures and won’t wreak havoc on your body. And they still deliver in both taste and texture.

We suggest making a large batch of tots – they’re easy enough to freeze and store. Serve alongside Meatless Mushroom Burgers and cover with homemade sriracha .


Tater Tots

  • 25m
  • 10m
  • 35m


  • 2 lb russet potatoes
  • 1 tbsp. arrowroot
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried dill
  • 1 tsp. coarse sea salt
  • 1/2 tsp. ground black pepper
  • 1 c coconut oil, or solid fat of choice


  1. Peel potatoes.
  2. Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.
  3. Using a food processor with the grater setting or a box grater, finely shred potatoes. Using a clean dish towel, drain potatoes completely and squeeze gently, removing as much water as possible.
  4. Transfer potatoes to a large bowl. Stir in arrowroot, garlic powder, onion powder, oregano, and dill; season with salt and pepper, to taste. The mixture should stick together but not too wet. If necessary, dust with a bit more arrowroot. Use your hands to form tots about 1-2 tablespoons big.
  5. Heat fat in a large stockpot or Dutch oven over medium heat.
  6. Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
  7. Serve immediately or allow to cool, then freeze in a single layer on a baking cookie sheet then transfer to a ziplock bag. When ready to use, bake on a cookie sheet at 425F for 20-25 minutes or until hot and crispy.


  • 4
  • 1
  • 675
  • 5g
  • 43g
  • 3g
  • 49g
  • 45g
  • 1g
  • 492mg
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