Ingredients
- 2 tablespoons olive oil divided
- 1 1/2 pounds russet potatoes peeled and cut into 1-inch chunks
- 3/4 teaspoon sea salt plus more for finishing
- 1/2 teaspoon garlic powder or onion powder
- 1 tablespoon arrowroot powder or cornstarch
- 1 ounce sharp white cheddar cheese grated
- Freshly ground black pepper to taste
- 2 tablespoons fresh chives finely chopped
Instructions
- Preheat your oven to 425℉. 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, as they need to keep some structure.
- Transfer 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 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 to 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.