Oven Baked Tater Tots

April 24, 2019

Oven-baked Tater Tots made with Purple Fingerling Potatoes


2 lbs purple fingerling potatoes  

½ tsp garlic powder

½ tsp onion powder

2 tsp arrowroot powder

1 tsp salt

¼ cup dairy-free mozzarella cheese, shredded (optional)

1 tsbp olive oil, more for brushing


  1. Preheat oven to 450ºF. Line a baking sheet with parchment paper or silicon baking mat and brush it lightly with olive oil.
  2. Peel the potatoes and place them in a large pot, cover with 1 inch of cold water, and bring to a boil. Once boiling, parboil for 6 to 7 minutes until they give when poked with a fork, but are still slightly firm.
  3. Remove the potatoes from the pot, drain well and allow them to cool completely before moving on to the next step.
  4. Using a box grater, grate the potatoes.
  5. Place the grated potatoes in a mixing bowl and mix in the garlic powder, onion powder, arrowroot powder, salt and dairy-free cheese (if using).  
  6. Form the potato dough into small cylinders, squeezing it together with your hands. Make the tots small enough to have 20-ish tater tots on one sheet.
  7. Lightly brush olive oil and place the tater tots in the oven to bake, 20 minutes on each side or until both sides are light golden brown.
  8. Remove from the oven and allow to cool before serving.
  9. Garnish with local, fresh chives and serve with your favorite dipping sauce (optional).  

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