Anti Inflammatory Gluten Free Tater Tots
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Learn more →Ingredients
4 servings
- 2 lbs russet potatoes (about 3 medium), peeled
- 1 tsp fine salt, plus more for the boiling water
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 2 tbsp cornstarch
Ingredient noteCornstarch is a refined starch that anti-inflammatory diets limit as a refined carbohydrate, but the small amount (~1 1/2 tsp per serving) used to thicken this recipe is likely fine. If you prefer to always avoid corn starch, please tap it and change its rating to Red.
- 2 tbsp neutral oil (such as avocado oil or canola oil), plus more for the pan
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
Instructions
- 1
Bring a large pot of salted water to a boil. Add the peeled whole potatoes and parboil for 6–8 minutes, until the outsides are just barely tender when pierced with a knife but the centers are still firm and raw. Drain and let cool until comfortable to handle, about 15 minutes.
- 2
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and set a wire rack on top. Lightly brush or spray the rack with oil.
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