Baked Tater Tots can be much more healthy – and just as delicious than the store-bought versions. Not to mention, it can save you a lot of money if you make your own!
Homemade baked tater tots with our own ketchup
I don’t know why it took me so long to make baked tater tots from scratch. In fact, I just haven’t thought about them much until I recently started seeing bacon wrapped tater tots on Pinterest.
There is something special about the memories of indulging in a comfort meal as you did when you were a child.
Tater tots were served for late night and last-minute dinners at our house, but always a welcome sight at the dinner table for us kids. Although they always looked and tasted delicious, I knew that I had to find a way to make these little potato treats myself.
After a few attempts, I found the perfect combination of a crisp outer texture with a soft and warm center.
The best part of all, I was able to achieve that without frying them in oil! Feel free to add various flavors to your mixture to make them perfect for you and your family!
I used Russet Potatoes for this recipe
Shred your parboiled potatoes with a grater
Mix seasonings into your potatoes
Form into small logs for the traditional tater tot look
Turn to brown on each side
Baked tater tots ready to be eaten!
Baked Tater Tots
INGREDIENTS:
2 pounds russet potatoes, peeled
1 tablespoon all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried dill
1/4 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
INSTRUCTIONS:
Preheat oven to 425° F
1. If using large potatoes, cut in half or quarters and place in a large saucepan covered with cold water. Bring to a boil and cook for about 6-7 minutes until parboiled. Drain well and let cool.
2. Using a box grater with the large grid, finely shred potatoes. Drain potatoes on a towel, removing as much water as possible.
3. Transfer shredded potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste.
4. Form potatoes into tots.
5. Place tots on a parchment lined baking sheet and place in the pre-heated oven for 25-30 minutes, turning on each side while baking.
Serve immediately
HINT** May be frozen by placing cooked and cooled tots in a freezer safe container. To reheat bake at 400°F for 15-17 minutes or until heated through.
Enjoy!
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Mary and Jim
Baked Tater Tots
Ingredients
- 2 pounds russet potatoes, peeled
- 1 tablespoon all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried dill
- 1/4 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425° F
- If using large potatoes, cut in half or quarters and place in a large saucepan covered with cold water. Bring to a boil and cook for about 6-7 minutes until parboiled. Drain well and let cool.
- Using a box grater with the large grid, finely shred potatoes. Drain potatoes on a towel, removing as much water as possible.
- Transfer shredded potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste.
- Form potatoes into tots.
- Place tots on a parchment lined baking sheet and place in the pre-heated oven for 25-30 minutes, turning on each side while baking.
- Serve immediately
Notes
HINT** May be frozen by placing cooked and cooled tots in a freezer safe container. To reheat bake at 400°F for 15-17 minutes or until heated through.
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g