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.
- 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
- Peel potatoes.
- 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.
- 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.
- 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.
- Heat fat in a large stockpot or Dutch oven over medium heat.
- 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.
- 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.