Make your own ‘Tater Tots
My attempt at this recipe was inspired by having a little additional time during Covid-19 isolation to experiment, and a desire to NOT go to the supermarket. I can’t necessarily say these tasted BETTER than other bought versions of tasty frozen potato morsels, but I could say there were on par. The beauty of a home-made mix, is you can play around with different herbs and flavouring to suit your palate. Next time I’ll throw in parmesan cheese.
The benefits of making something like this at home could be for people with allergies or food sensitivities. Making something at home means you have complete control over what goes in it. That means no gluten, dairy, nuts…hooray!
To the delicious Tots…
Prep-time: 30 minutes
Cooking time: 20 minutes
0.8 – 1 kg golden roasting potatoes (about 4 medium Agria potatoes)
1 tablespoon gluten-free flour (e.g. chickpea, buckwheat – gluten-free baking mixes are not ideal with these)
1 teaspoon garlic powder
1-2 tablespoons dried onion flakes or 1/2 teaspoon onion powder
1/4 teaspoon dried oregano
Salt and pepper, to taste
Olive oil for drizzling (use truffle-infused for extra deliciousness)
Place potatoes in a large saucepan and cover with water. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.
Grate your par-cooked potatoes (ideally by hand so they don’t go to mush).
Pre-heat your oven to 200°C (the next step will take a while).
Transfer grated potato to a large bowl. Mix in flour and seasonings. The mixture should be workable but dry. Using your hands, form about 2 tablespoons of the mix potatoes into individual tots. This part gets sticky, use wet hands.
Lay on a baking sheet drizzle with olive oil to coat.
Bake in a hot oven for 15-20 minutes until golden.