Red Meat Allergy Friendly Gluten Free Tater Tots
Total time1 hr 10 min
Prep time25 min
Cook time30 min
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Learn more →Ingredients
4 servings
- 2 lbs russet potatoes (about 3 medium), peeled
See allFresh Russet Potato
Speedy Spuds Potato - Each
Prince Edward Island Potato Country Yellow Gold Pommes De Terre:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_cf2c41e9-01c3-4b04-a230-59a202d80a7a.jpg)
PotatoesGreen Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
- 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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