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I think we all can agree that tater tots are the best use of potatoes in the world!  They are crispy, salty and if you make homemade tater tots you can put a bunch of awesome flavors into them.  My first experience with homemade tater tots was with these smoked gouda and green apple tater tots I  made last year.  They were some of the best tater tots I’ve ever eaten and much easier to make than I had expected.

INGREDIENTS


  • 3 large russet potatoes, peeled
  • 2 zucchinis, about 2–3 cups shredded
  • 1 1/2 teaspoons salt, plus more for sprinkling on top
  • Olive oil

INSTRUCTIONS


  1. Place potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes for 20-30 minutes, until fork tender but still have some give in the middle. Drain water and let potatoes cool until they are comfortable to handle. You want them to still be warm.
  2. Preheat oven to 425 degrees Fahrenheit. Grate potatoes on the large side of a box grater and put into a large bowl. Grate each zucchini and squeeze out the liquid using a clean dishtowel. Place grated zucchini into the bowl with the potatoes and add 1 1/2 teaspoons salt. Use your hands to mix everything together.
  3. Line a large cookie sheet with parchment paper. Use your hands to form small cylinders with the mixture. Use about 1 tablespoon per tater tot. Place the cookie sheet in the freezer for about 10 minutes to allow them to firm up.
  4. Brush the top of each tater tot with a small amount of olive oil and sprinkle each one with salt. Bake tater tots until browned a crispy, about 30 minutes flipping halfway though. Serve with ketchup if desired.

NOTES


  • Recipe makes approximately 40 tater tots.


This article and recipe adapted from this site
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