I’ve actually never seen Napoleon Dynamite, so the title of today’s blog means little to me. Alex, however, has said that phrase several times today while I made these. So…there’s that.
These homemade tater tots are so much better than you’d expect and super easy to make. Don’t be intimidated by the idea of shaping them. I managed to shape all of the tots before the oven preheated, so it just takes a few minutes. Also, it’s a great thing to have little kids help you with. Your hands get a little messy, but kids like that sort of thing…..right? I have no idea…
Why make tater tots instead of buying them previously frozen ones? Those ones aren’t all that much quicker and these are, honestly, pretty awesome. They’re light and fluffy on the inside and are made with minimal ingredients, which makes me feel much better about eating them.
homemade tater tots
makes 2 servings
4 small russet potatoes
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
olive oil (optional)
Preheat the oven to 425 degrees. Clean and peel the potatoes and place in a large saucepan. Cover with water and heat on high. Cook for 20 minutes or until they are fork tender. Drain and let cool until you can handle them. Grate the potatoes using the largest slot on a box grater or the shredding attachment of a food processor/stand mixer. Mix the potato shreds with the salt, garlic powder, and black better. Form the tater tots with your hands, rolling heaping tablespoons of the mixture into a ball in your hands, then adjusting the edges into a little log. Place on a parchment lined baking sheet and drizzle or spray with olive oil if you’d like. Bake for 25 minutes, carefully flipping them over after 10 minutes and again every 5 minutes after so all sides brown. Let cool for 5 minutes before serving.