Gluten Free Tater Tots
Crispy, golden, and satisfying in that deeply nostalgic way, these homemade tater tots deliver everything you want from the freezer-bag classic — without any of the hidden additives that make store-bought versions a gamble. The secret to getting that signature crunch is all in the technique: parboiling the potatoes just enough to soften the outside while keeping the center firm, then wringing out every last drop of moisture before shaping. Cornstarch steps in as the binding agent here, keeping things tight and crispy without any wheat flour in sight. Garlic powder, onion powder, and a hit of black pepper give each little cylinder real flavor, so these are anything but bland. A hot oven and a wire rack do the heavy lifting, circulating heat around every side for that all-over golden crust you'd expect from a deep fryer. This recipe makes about 40–45 tots and serves 4, so there's plenty to go around — though they tend to disappear fast straight off the pan.
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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
- 2 tbsp neutral oil (such as avocado oil or canola oil), plus more for the pan
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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