Vegan Tater Tots
Crispy golden brown on the outside, soft and pillowy on the inside, potato bites that are totally vegan and gluten free!
Servings: 4
Ingredients
- 5-6 medium sized potatoes I like yukon gold or russet
- 2 tbsp corn starch or arrowroot powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp red chilli powder
- salt & pepper, to taste
- oil for frying
Instructions
Boil Potatoes & Make Tater Mixture
- Wash and roughly chop the potatoes into quarters.
- In a large pot, fill with water and add the potatoes making sure they are covered in water. Bring to a boil and simmer on medium until the potatoes are easily pierced with a fork.
- Drain and peel if desired (I just leave the peel on). Add the remaining ingredients (except oil) and mash well. Taste for salt and spice level and adjust to taste.
Shape & Chill the Taters
- Wet your hands and take about 2 tbsp of the mixture in your hand and shape into a cylinder shape- like a tater. Set aside on a baking sheet and repeat for remaining mixture making sure they are in a single layer and not touching.
- Freeze for about 30 minutes.
Cook the Taters
- For Air Fryer: Generously spray the taters with oil making sure to spray both sides. Air fry at 425F for 4-5 minutes or until golden brown on the outside and heated through.
- For Pan Frying (my recommended method): Heat a large pan with a few tablespoons of oil (enough to coat the bottom of the pan). Add the taters in a single layer.
- Allow to cook in medium heat for 2-3 minutes on one side without disturbing them. Flip and cook for another 1-2 minutes on the other side.
- Remove to a paper towel lined plate and continue to cook any remaining taters.
- Serve warm with a dollop sour cream or other sauce of choice. Enjoy!
- Leftovers store well in the fridge in an airtight container for upto a week, and reheat really well in the air fryer.