Anti Inflammatory Crispy Tater Tots (Homemade)
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Learn more →Ingredients
4 servings
- 2 lbs russet potatoes (about 3 medium), peeled
- 1 ½ tsp kosher salt, plus more for the cooking water
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 2 tbsp cornstarch
Ingredient noteRefined starches and flours are limited on an anti-inflammatory diet as refined carbohydrates, but the small amount of corn starch used here (~1 1/2 tsp per serving) is likely fine. If you prefer to always avoid corn starch, please tap it and change its rating to Red.
- 3–4 cups neutral oil (such as vegetable or canola oil), for frying
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For serving
- flaky salt, for serving (optional)
Instructions
- 1
Place the peeled potatoes in a large pot and cover with cold, generously salted water. Bring to a boil over high heat, then reduce to a steady simmer and cook for 6–8 minutes, until the potatoes are just barely tender when pierced with a knife but still hold their shape — they should not be fully cooked through.
- 2
Drain the potatoes and spread them on a baking sheet. Let them cool until comfortable to handle, about 15 minutes.
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