Gluten Free Homemade Tater Tots

🧂 Ingredients

• 4 large Russet potatoes

  peeled and diced
• 1/2 yellow onion

  diced
• 2 cloves garlic

  fined chopped
• 3 tbsp lard or coconut oil
• 1/2 cup Parmesan cheese

  grated
• 1.5 tbsp arrowroot powder
• Celtic sea salt

  to taste
• black pepper

  to taste
• paprika

Instructions

• 1 Heat oven to 400¯F/200°C degrees.
• 2 In a large mixing bowl, toss lard or oil with potatoes, onion and garlic.
• 3 Add potato mixture to a large baking pan. Bake for 20-30 minutes or until
  potatoes are soft (don’t overcook). Remove from heat and let cool for 10
  minutes.
• 4 Add potato mixture to a food processor and pulse 7-8 times or until diced chunks
  are the size of small pebbles or chunky. Don’t pulse too long – you don’t want
  mashed potatoes.
• 5 Return mixture to a large mixing bowl. Add Parmesan, arrowroot powder, salt,
  pepper and paprika. Use a spatula to mix well. Again, don’t mash the mixture.
• 6 You have two options here to form the tater tots. You could also hand roll each
  tot but it takes longer.
• 7 Spoon about 1 cup of the mixture onto parchment paper (cut out about 8? x 8?).
  Use parchment paper like a sushi roller and roll the potato mixture to about
  1-inch in thickness. Unroll to show long tube of mixture. Cut in 1-2-inch tots
  and set aside.
• 8 Line a large baking pan (make sure it fits in your freezer) with parchment
  paper. Spoon all of the mixture into the baking pan. Mixture should be about
  1-inch thick. Freeze for about 20-30 minutes to firm up mixture. Remove from
  freezer and cut into tot-sized shapes. Set aside.
• 9 At this point you can freeze the tots for later use. I recommend setting out on
  a baking pan or cutting board about 1 inch apart and freeze for 20-30 minutes
  (if you did the freeze and shape style to form the tot, you could skip this
  step). Then transfer the tots to a freezer-safe container and use as needed.
  Bake according to step 8 when ready to cook.
• 10 To cook, heat the oven to 400 degrees. Line a baking pan with parchment paper
  (reuse the parchment paper used to form the tots earlier). Line tots about 1
  inch apart in the baking pan. Bake for 20-25 minutes.

Nutrition Info