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Homemade tater tots are easier to make than you think and so much better than the store-bought tots. Make them with simple ingredients – they’re naturally gluten-free – plus I’ve got a recipe for a homemade ketchup too.>
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My kids used to love eating tater tots. And who doesn’t? I used to sneak in a few tots myself before I served them to my kids. But then one day I checked out the ingredients on the bag and was shocked.
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POTATOES, VEGETABLE OIL (SUNFLOWER, COTTONSEED, SOYBEAN, AND/OR CANOLA), SALT, YELLOW CORN FLOUR, ONIONS, DEXTROSE, DISODIUM DIHYDROGEN PYROPHOSPHATE, NATURAL FLAVORING.1>
First of all, vegetable oil (particularly soybean and canola) should be a cause for concern. These oils are inflammatory in the body and can cause a lot of health issues. They are also heavily refined and derived from GMO sources.>
Dextrose is another name for sugar but most dextrose in the US is derived from GMO corn and heavily refined.>
Disodium dihydrogen pyrophosphate is a food additive often used in packaged tater tots, french fries and hash browns to prevent color change and oxidation. It also lengthens the shelf life of packaged foods.2 I couldn’t find much else about this additive, which makes me want to avoid it more.>
And finally, the “natural flavoring” in a package of tater tots is anyone’s guess.>
Then, I thought I’d buy tater tots from natural brands instead. Surprisingly, I couldn’t find anything in my local health food store that didn’t have dextrose, vegetable oils or other ingredients I wanted to avoid.>
How to Make Gluten-Free Homemade Tater Tots
Homemade tater tots are pretty easy to make. The only thing that takes some time is forming the tots but that can be a fun job to enlist the kids to help.>
1. Heat oven to 400 degrees. In a large mixing bowl, toss lard or oil with potatoes, onion and garlic.>
2. Add potato mixture to a large baking pan. Bake for 20-30 minutes or until potatoes are soft (don’t overcook). Remove from heat and let cool for 10 minutes.>
3. Add potato mixture to a food processor and pulse 7-8 times or until diced chunks are the size of small pebbles or chunky. Don’t pulse too long – you don’t want mashed potatoes.>
4. Return mixture to a large mixing bowl. Add Parmesan, arrowroot powder, salt, pepper and paprika. Use a spatula to mix well. Again, don’t mash the mixture.>
5. You have two options here to form the tater tots. You could also hand roll each tot but it takes longer.>
Sushi roller style
- Spoon about 1 cup of the mixture onto parchment paper (cut out about 8? x 8?). Use parchment paper like a sushi roller and roll the potato mixture to about 1-inch in thickness. Unroll to show long tube of mixture. Cut in 1-2-inch tots and set aside.
Freeze and shape style
- Line a large baking pan (make sure it fits in your freezer) with parchment paper. Spoon all of the mixture into the baking pan. Mixture should be about 1-inch thick. Freeze for about 20-30 minutes to firm up mixture. Remove from freezer and cut into tot-sized shapes. Set aside.
- At this point you can freeze the tots for later use. I recommend setting out on a baking pan or cutting board about 1 inch apart and freeze for 20-30 minutes (if you did the freeze and shape style to form the tot, you could skip this step). Then transfer the tots to a freezer-safe container and use as needed. Bake according to step 8 when ready to cook.
6. To cook, heat the oven to 400 degrees. Line a baking pan with parchment paper (reuse the parchment paper used to form the tots earlier). Line tots about 1 inch apart in the baking pan. Bake for 20-25 minutes.>
How to Make Homemade Ketchup
Homemade Ketchup is SO EASYto make – and this version doesn’t even require cooking, yet it contains beneficial probiotics (from whey or fresh sauerkraut juice) to help support a healthy digestive system. So now you can encourage the kids to eat their ketchup to get a daily dose of probiotics.>
1. Mix all ingredients in a medium-sized bowl. Combine well.>
2. Pour into a glass Mason jar (leave at least 1-2 inches from the top free for air). Seal tightly with a lid and let sit for 2-3 days at room temperature.>
3. Use as needed and store in the refrigerator.>
More Side Dishes You Like
- Homemade Potato Chips Made with Coconut Oil
- Low Carb Tortillas (Gluten-Free and Keto-Friendly)
Did you try these Gluten Free Homemade Tater Tots? Don’t forget to rate the recipeand comment below to let me know how it went. You can also FOLLOW MEon Facebook, Instagramand Pinterest.>
Gluten Free Homemade Tater Tots
Don't Mess With Mama
You would think tater tots are naturally gluten-free since they’re basically made from potatoes. But there are actually a lot of tater tot recipes with wheat flour and other gluten derivatives.This version is not only gluten free, it’s free of dextrose and other additives and preservatives. It’s made with real food, wholesome ingredients that you’ll feel good about feeding to your family.
5 from 72 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Side Dish
Cuisine American
Servings 50 tater tots
Calories 15 kcal
Ingredients
- 4 large Russet potatoes peeled and diced
- 1/2 yellow onion diced
- 2 cloves garlic fined chopped
- 3 tbsp lard or coconut oil
- 1/2 cup Parmesan cheese grated
- 1.5 tbsp arrowroot powder
- Celtic sea salt to taste
- black pepper to taste
- paprika
Instructions
Heat oven to 400¯F/200°C degrees.
In a large mixing bowl, toss lard or oil with potatoes, onion and garlic.
Add potato mixture to a large baking pan. Bake for 20-30 minutes or until potatoes are soft (don’t overcook). Remove from heat and let cool for 10 minutes.
Add potato mixture to a food processor and pulse 7-8 times or until diced chunks are the size of small pebbles or chunky. Don’t pulse too long – you don’t want mashed potatoes.
Return mixture to a large mixing bowl. Add Parmesan, arrowroot powder, salt, pepper and paprika. Use a spatula to mix well. Again, don’t mash the mixture.
You have two options here to form the tater tots. You could also hand roll each tot but it takes longer.
Sushi roller style
Spoon about 1 cup of the mixture onto parchment paper (cut out about 8? x 8?). Use parchment paper like a sushi roller and roll the potato mixture to about 1-inch in thickness. Unroll to show long tube of mixture. Cut in 1-2-inch tots and set aside.
Freeze and shape style:
Line a large baking pan (make sure it fits in your freezer) with parchment paper. Spoon all of the mixture into the baking pan. Mixture should be about 1-inch thick. Freeze for about 20-30 minutes to firm up mixture. Remove from freezer and cut into tot-sized shapes. Set aside.
At this point you can freeze the tots for later use. I recommend setting out on a baking pan or cutting board about 1 inch apart and freeze for 20-30 minutes (if you did the freeze and shape style to form the tot, you could skip this step). Then transfer the tots to a freezer-safe container and use as needed. Bake according to step 8 when ready to cook.
To cook, heat the oven to 400 degrees. Line a baking pan with parchment paper (reuse the parchment paper used to form the tots earlier). Line tots about 1 inch apart in the baking pan. Bake for 20-25 minutes.
Notes
Nutrition
Calories: 15kcalCarbohydrates: 2gSodium: 17mgPotassium: 74mgVitamin A: 50IUVitamin C: 2.4mgCalcium: 19mgIron: 0.6mg
Keyword gluten free tater tots, potato side dish
Tried this recipe?Mention @dontmesswithmama on Instagram
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Homemade Ketchup
Don't Mess With Mama
This Homemade Ketchup can be stored in the refrigerator for a few months as the fermenting from the whey or vegetable brine helps to naturally preserve it.
If you decide to forgo the whey or brine, this Homemade Ketchup will last about 3-4 days in the refrigerator.
4.89 from 9 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Total Time 5 minutes mins
Servings 7 oz
Calories 39 kcal
Ingredients
- 6 oz organic tomato paste
- 2-3 tbsp raw honey
- 1 tbsp apple cider vinegar
- 1/4 clove clove garlic, finely minced
- 1/2 tsp sea salt
- 1/8 tsp paprika
- 1/8 tsp onion powder
- 1/8 tsp clove
- 1/8 tsp cinnamon
- 2 tbsp liquid whey or vegetable brine (such as sauerkraut juice) optional - will extend the shelf life
Instructions
Mix all ingredients in a medium-sized bowl. Combine well.
Pour into a glass Mason jar (leave at least 1-2 inches from the top free for air). Seal tightly with a lid and let sit for 2-3 days at room temperature.
Use as needed and store in the refrigerator.
Nutrition
Serving: 1tspCalories: 39kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 483mgPotassium: 246mgFiber: 1gSugar: 8gVitamin A: 388IUVitamin C: 5mgCalcium: 9mgIron: 1mg
Keyword healthy ketchup, homemade ketchup
Tried this recipe?Mention @dontmesswithmama on Instagram
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Photo credit: Bigstockphoto.com / FomaA>