Note that baking these homemade tater tots makes them a bit flatter than the traditional cylinder shape, but the flavour is just as good.
- 2 pounds red-skinned potatoes
- 2 tablespoons flour (all-purpose or gluten-free)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil
- Preheat oven to 450F.
- Peel the potatoes. Place them in a large pot, cover with 1 inch of cold water, and bring to a boil. Once boiling, parboil for 6 to 7 minutes until they give when poked with a fork, but are still slightly firm (the fork should encounter some resistance). The goal is to parboil the potatoes, not fully boil them so that they’re still dry enough to grate in the next step.
- Remove the potatoes, drain them well, and dry them with a towel. Allow them to cool for several minutes (this also helps to achieve the right consistency for grating). Then, finely grate them with a box grater. Place the grated potato into a large bowl and mix in the flour, spices and salt and pepper using your hands, squeezing the mixture a few times to help it to come together. If the mixture is very wet, add a tablespoon or two more flour.
- Line a baking sheet with parchment paper or a silicone baking mat and brush it lightly with olive oil. Form the dough into small cylinders, squeezing it together with your hands. Make the tots small enough to have 40 on one sheet (you may have some extra dough remaining). Lightly brush olive oil over the top of the tots.
- Place the sheet in the oven and bake 15 minutes on one side. Remove the sheet from the oven and carefully flip each tot over using a spoon (taking care not to touch the baking sheet). Don’t worry if a few break apart a bit; just squeeze them back together and they will set upon further baking. Reverse the baking sheet and bake another 15 minutes. Remove from the oven, flip the tots one more time using a spoon, and bake another about 5 minutes until the tots are evenly golden brown on all sides. Remove from the oven and allow to cool for a few minutes before serving, which allows the tots to set.