Description
Crispy, golden tater tots, made from scratch and gluten-free. A fun, flavorful side dish for any meal.
Ingredients
Units
Scale
- 1 1/2 lbs (680 g) white potatoes
- 2 tsp fine sea salt
- cold water
- 4 Tbsp vegan butter
- 1/4 C (60 ml) chicken broth
- salt and pepper
- 2 large eggs (beaten)
- 1/2 C (118 ml) gluten free all-purpose flour
- 1/2 tsp garlic powder
- 1 c (237 ml) gluten free breadcrumbs
- oil for frying
Instructions
- Peel and cut the potatoes into 1 ½-2 inch pieces. Add them to a medium-sized pot, cover with water by 2 inches, and add 2 teaspoons of salt. Bring to a boil and boil for 12-15 minutes, until fork tender.
- Drain the water and return the potatoes to the pan. Add the butter and chicken broth and mash, leaving them slightly lumpy.
- Season with salt and pepper to taste. Refrigerate the mashed potatoes overnight.
- Add the chilled mashed potatoes to a medium-sized bowl with the eggs, flour, and garlic powder. Mix until completely combined.
- Scoop the potatoes with a tablespoon, roll into log shapes, and coat them in breadcrumbs. Refrigerate while the oil is heating.
- In a large heavy-bottomed skillet, add enough oil to coat the bottom with 1 inch of oil. When the oil is hot (365°F (185°C)), fry the potato tots about 2 minutes per side, or until golden brown. Fry in batches.
- Remove the cooked potato tots from the pan with a slotted spoon and drain on a paper towel-lined plate. Season with salt immediately. Serve hot with desired condiments.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American