Crispy Homemade Gluten-Free Tater Tots Recipe
Better than frozen — golden, crunchy outside with a creamy potato center. Naturally gluten-free and easy to make! These Gluten-Free Tater Tots are a healthier, homemade version of the classic favorite. Parboiled potatoes are grated, seasoned simply, shaped into little cylinders, and baked until perfectly crispy. No deep frying needed, and you can even swap in sweet potatoes for a delicious twist.
Better than frozen — golden, crunchy outside with a creamy potato center. Naturally gluten-free and easy to make! These Gluten-Free Tater Tots are a healthier, homemade version of the classic favorite. Parboiled potatoes are grated, seasoned simply, shaped into little cylinders, and baked until perfectly crispy. No deep frying needed, and you can even swap in sweet potatoes for a delicious twist.
1 quart/1 liter well salted water
2-3 medium starchy potatoes, peeled
1 teaspoon/5ml of salt
1/2 teaspoon/2ml ground black pepper
1 tablespoon/15ml oil
Preheat oven to 425F/218C/Gas Mark 7
In a large pan bring water to a boil, add salt and stir. Drop in the peeled whole potatoes. Reduce heat to medium high and let cook at a low boil for 15-20 minutes. Remove the potatoes from the water when you can easily pierce with a knife. Let cool until you can handle them (4-5 minutes). Grate them with the large holes of a grater. Sprinkle the grated potatoes with salt and pepper, Mix gently—you can use your IMPECCABLY clean hands. Take about a piece the size of an unshelled walnut and roll gently into a cylinder. Place on a lined baking sheet. Drizzle with oil or spritz making sure to roll them to get oil on all sides.
Bake for 15-20 minutes turning half way through–they should be golden brown on the outside and creamy on the inside.
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