Anti Inflammatory Gluten Free Tater Tots

Total time1 hr 10 min

Prep time25 min

Cook time30 min

Anti Inflammatory Gluten Free Tater Tots

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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 note
Cornstarch 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
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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Chef's tip
Avocado 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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