- 1 lb Yukon Gold potatoes
- 1 lb Broccoli florets
- 2 teaspoons salt, plus more for sprinkling on top
- Olive oil
- Place potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes for 20-30 minutes, until fork tender but still have some give in the middle. Drain water and let potatoes cool until they are comfortable to handle. It’s best if they are still warm
Once potatoes are warm enough to handle, remove the skins with your fingers. (It peels off super easy)
Preheat oven to 375 degrees Fahrenheit. Grate potatoes on the large side of a box grater and place into a large bowl.
Place the broccoli into a food processor and blend until it’s in very small pieces, 30 seconds – one minute.
Add the broccoli to the grated potatoes along with the salt and mix everything together. Mix so the texture is consistent.
Line a large cookie sheet with parchment paper. Use your hands to form small cylinders with the mixture. Use about 1 tablespoon per tater tot. Place the cookie sheet in the freezer for about 10 minutes to allow them to firm up.
Brush the top of each tater tot with a small amount of olive oil and sprinkle each one with salt. Bake tater tots until browned a crispy, about 30-40 minutes, flipping halfway though.
Source: She Likes Food