Baked Tater Tots

Tater tots - hearing the name not only kids, adults too jump with delight! Tater tots are a great snack for parties, game day. It is great to have it without any reason. The moment you say tater tot snack, the entire family would immediately assemble around it. No need for multiple calls! It is a wonderful snack but it is deep-fried traditionally. 

The baked version uses very very little oil. This recipe uses about 2 tbsp oil only. This is a healthier version. If you are looking for a tater tots recipe with very little oil, this is the one! So, one can enjoy this popular snack without feeling guilty! This gives great satisfaction to the tater tots cravings and at the same time being lighter on the calorie side. I know, the same feeling might resonate with you too! And, this is gluten free. Rice flour help is crispness too. This can interchanged with what you have in hand. All you need is a couple of potatoes. Russet potatoes are great as they hold the shape after baking. The others become a little mushy. If you don't have a russet potato, just try with a regular one. Taste would be great.  Just keep in mind these two tips - Par-cooking the potatoes helps in holding the shape, and apply oil in your palms when you shape the small cylindrical tater tots.

Though there are many options to make bite-size delights and snacks, tater tots are always loved and devoured in our home. Also, they are not great as an individual snack, they could be used in multiple recipes as a base. Some times I make tater tots - channa (garbanzo beans) chat which can be a snack or a meal by itself. I use these bite sized beauties instead of samosa. It is very simple to make and better than deep-fried.

I am sharing this post for Baking Bloggers. Sue announced the theme for this month as bite-size baking. On the second Monday of the month, the participants of the BakingBloggers group share recipes for baked goods,  based on a specific theme for each month. Sue of Palatable Pastime hosts this event. Thanks, Sue!

Ingredients

Makes 40

Russet potato - 2, good sized ones

Salt - 3/4 -1 tsp

Rice flour - 1 tbsp

Pepper - 1/4 tsp

Chili flakes - 1 tsp, optional

Oil - 2 tbsp

Method

Wash and peel the potatoes. Put the potatoes in a pot and pour water till it is submerged. Bring it to a boil on a medium flame and boil for 5 minutes. Drain the water and pour cold water to stop further cooking. When it is cool enough to handle, grate it. Transfer to a bowl, add a tbsp of rice flour, salt, pepper, and chili flakes. Mix together.  

Preheat the oven to 400 degrees C. Smear a little oil in your palm. Take about 1 tsp of the potato mixture and roll into a cylinder, just how tater tots looks like. Smear oil again if the potato mixture is sticking on your hand. Arrange the tots on a baking sheet. Brush with oil on both the sides. 

Bake for 45 minutes turning once in between till golden brown. Transfer to a bowl. 

Serve with ketchup.

Here are the "Bite Sized Baking" recipes we shared today.

• Baked Tater Tots from Magical Ingredients (you are here!)
• Blueberry Dutch Babies from Veggies First, Then Dessert
• Breakfast Toast Cups from Making Miracles
• Chocolate Bouchons from Karen's Kitchen Stories
• Eggless Pineapple Cupcakes from Sneha's Recipe
• Hertzoggies (South African Jam and Coconut Tartlets) from Tara's Multicultural Table
• Pizza Bombs from Palatable Pastime
• Potato Salad Bites from Food Lust People Love
• Prickly Pear Tartlets from Culinary Adventures with Camilla
• Muffin Pizzas from A Day in the Life on the Farm
• Honey-Kissed Savory Shortbread Crackers from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice