Gluten-Free Tater Tots
User Reviews
5
Gluten-Free Tater Tots
Description
This recipe starts by parboiling russet potatoes to partially cook them while retaining a firm texture. Once cooled, the potatoes are grated finely and excess moisture is pressed out to prevent sogginess. Mixing in garlic and onion powder along with kosher salt and gluten-free all-purpose flour binds the mixture without gluten. The tots can then be shaped and cooked either in an air fryer or oven for a crispy finish.
The resulting tots achieve a satisfying contrast of crispy golden outside and soft interior. Russet potatoes offer a high starch content that gives the characteristic light fluffiness inside the crispy shell. The option to add cheese like shredded cheddar or Parmesan can increase flavor and create a melt-in-the-middle effect.
Tater tots are versatile as a snack, side dish, or appetizer. Freezing the uncooked tots before cooking helps them maintain shape and texture. Cooked tots can be stored refrigerated for several days or frozen. Reheating is best done in an air fryer or oven to revive crispiness without sogginess.
Using sweet potatoes is suggested as an alternative with a mild flavor difference, and leaving potato skins on adds texture and nutrients if preferred.
Ingredients
- 2 pounds russet potato about 3 large or 4 medium potatoes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ - 1 teaspoon salt or to taste
- 1 - 2 tablespoon all-purpose flour NOT almond or coconut flour, gluten-free
Instructions
- Decide if you are cooking them in the air fryer or oven. If you are cooking them in the oven, preheat your oven to 425°F (220°C).
- Start by preparing the potatoes. Place the russet potatoes in a large pot or Dutch oven and ensure they're covered with water by about 1 inch. Bring the water to a boil, then reduce the heat to a simmer. Let the potatoes simmer with the lid on for about 7 - 8 minutes. They should be “parboiled” at this stage, meaning they are undercooked. That’s good because you don’t want mushy tots. Allow the potatoes to cool until they're easy to handle.
- Grate the parboiled potatoes using the thickest part of a box grater. Using a clean dish towel or cheesecloth, pat and drain as much liquid as possible from the grated potatoes.
- Transfer them to a large bowl. Add the garlic powder, onion powder, 1 teaspoon or more of kosher salt, and 1 - 2 tablespoons of gluten-free all-purpose flour to the potatoes. The mixture should be easy to work with but not too wet or sticky. Look at the picture below.
- Shape the potato mixture into tots. Alternatively, you can use parchment paper to make this process easier. Place a portion of the potato mixture at the edge of a piece of parchment paper and roll it up, creating a log shape. Cut the log into 1 to 1½ inch segments, shaping the tots if necessary.
- Arrange the tots on a baking sheet lined with parchment paper, then place them in the freezer for about 10 minutes. This step helps them firm up.
- Once the tots are frozen and firm, toss them in a small amount of avocado oil or olive oil to prevent sticking and enhance browning.
- Air Fryer: Meanwhile, preheat your air fryer to 400°F (200°C). Carefully arrange the tots in a single layer in the preheated air fryer basket. Cook for a total of 10 - 15 minutes, flipping the tots every 5 minutes to ensure even browning on all sides. They should be golden and crispy. Air frying times can vary slightly depending on the model and size of your air fryer,m so it's a good idea to keep an eye on them as they air fry.
- Oven: Carefully arrange the tots in a single layer on a parchment-lined baking sheet. Bake for 20 - 25 minutes, or until they are golden brown and crispy. Flip the tots at the halfway mark to ensure even browning on both sides. They should be golden and crispy. Baking times can vary slightly depending on your oven and the size of the tots, so it's a good idea to keep an eye on them as they bake.
- Once the tots are baked or air-fried to your desired level of crispiness, let them cool for around 5 minutes before serving. Enjoy!
Notes
- Russet potatoes provide the best texture due to their high starch content.
- Freezing tater tots for about 10 minutes before cooking helps retain shape and crispness.
- You can substitute sweet potatoes and remove skins after boiling for a different flavor.
- Adding ½ cup shredded cheddar or grated Parmesan enhances flavor and texture.
- Uncooked tots freeze well up to 3 months; add extra cooking time when cooking from frozen.
- Store cooked tots in the refrigerator in an airtight container up to 3 days; paper towels can absorb moisture and maintain crispness.
- Reheat in an air fryer at 375°F for 5-8 minutes or in the oven at 400°F for 10-15 minutes for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 95 kcal
% Daily Value*
| Calories | 95kcal | 5% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 0.1g | 0% |
| Sodium | 151mg | 6% |
| Potassium | 480mg | 10% |
| Fiber | 2g | 8% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 7mg | 8% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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