Description
These 4 Ingredient Broccoli Tater Tots are a healthier take on the classic, made with russet potatoes and fresh broccoli. Crispy on the outside and tender on the inside, they make a perfect side dish or snack.
Ingredients
Scale
- 3 large russet potatoes
- 2 (14 ounce) bags frozen broccoli florets (thawed) or 8 cups steamed broccoli florets
- 2 teaspoons salt (plus more for sprinkling on top)
- Olive oil
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil and cook for 20-30 minutes, until fork tender but still slightly firm in the center. Drain and let potatoes cool until comfortable to handle.
- Once warm enough to handle, remove skins using your fingers or a potato peeler.
- Preheat oven to 375°F. Grate the potatoes on the large side of a box grater and place them in a large bowl.
- Place broccoli in a food processor and blend until finely chopped (about 30 seconds to 1 minute). You may need to process in two batches. Place the broccoli on a kitchen towel and squeeze out excess water.
- Add the broccoli to the grated potatoes along with salt. Mix well, ensuring no large pockets of broccoli remain.
- Line a large cookie sheet with parchment paper. Form small cylinders (about 1 tablespoon per tater tot) with your hands and place them on the sheet. Freeze for 10 minutes to firm up.
- Brush each tater tot with a small amount of olive oil and sprinkle with salt. Bake for 30-40 minutes, flipping halfway through, until browned and crispy.
Notes
- Ensure the potatoes are not overcooked to avoid a mushy texture in the tater tots.
- For extra crispiness, you can lightly spray the tater tots with cooking spray before baking.
- These tater tots can be frozen and stored for up to 3 months. Reheat them in the oven for the best texture.
Nutrition
- Serving Size: 1 tater tot
- Calories: 40
- Sugar: 1g
- Sodium: 60mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg