Preheat your oven to 425 degrees F. Brush a baking sheet with 1 tablespoon of olive oil and set aside.

Place the potato chunks into a microwave-safe bowl, cover with a microwave-safe plate, and microwave on high for 10 minutes or until the potatoes are tender. Let them cool for a couple of minutes.

Transfer the cooked potatoes to a food processor. Pulse a few times until the potatoes are broken down but not mashed, they need to keep some structure.

Move the potato mixture to a large bowl. Add in the sea salt, garlic powder, arrowroot powder, grated white cheddar cheese, and the black pepper. Mix well.

Using clean hands, shape the potato mixture into small cylinders, roughly 1 inch long and 1/2 inch thick. If the mixture sticks to your hands, dip your fingers in a bowl of cold water.

Arrange the shaped tater tots on the prepared baking sheet. Make sure to leave space between each tot and brush the tops with the remaining olive oil.

Bake in the preheated oven for 15-20 minutes or until golden brown. Don’t forget to turn the tots halfway through the baking time.

Remove from the oven and while still hot, sprinkle with a little more sea salt. Let them cool for a few minutes before serving.

Garnish with the chopped chives and serve with your favorite dipping sauce. DEVOUR!