Well this has GOT to be the happiest Friday in the history of Fridays. Because I’m currently noshing on these incredible little tater tots.
Why, oh why, have I never thought to make these before?! Potatoes are my fave. Crispy baked items are my preferred form of cooking (how amateur). These tater tots and I were truly meant to be. All my years of cooking and my food soulmate is finally here…in the heavenly form of a perfectly puffed potato ball.
I think I’m having a spiritual experience here…don’t mind me.
An addition to the amazingness of these puffs is that they’re a prelude to an even more delicious upcoming Vegan Pact giveaway. I’m not giving away the details just yet, but the chili buried under those yummy taters is part of the next company I’m working with. And man, are they killing it! So, I just HAD to give you a little taste of what’s in store for next week’s giveaway…stay tuned! And enjoy these tots in the meantime.
8 small red potatoes (I kept the skins on, because I refuse to eat potatoes stripped of their healthiest layer-BUT they look more like your classic tots without the skin)
1 1/2 tsp nutritional yeast
1/2 tsp all purpose seaosning
Sea salt and pepper to taste
About 1 tbsp of olive oil
- Preheat oven to 425 degrees
- Boil potatoes in a large pot of water until tender but not mushy
- Drain, rinse in cold water, then let chill for 10 minutes
- Grate chilled potatoes
- Lightly fold in yeast, all purpose seasoning, salt and pepper
- Roll into tots, place on baking sheet and brush with olive oil
- Bake at 425 degrees for 20 minutes, turning halfway through
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