These gluten free tater tots are crispy on the outside and fluffy on the inside. They're the perfect comforting snack or appetizer with your favorite dipping sauce.
The Best Gluten Free Tater Tots
I love potatoes in any shape and form, and if you have never had tater tots before, this is your PSA to drop everything and make them today. Are potatoes gluten-free? It's a resounding yes in their natural form. I would be upset if it were a no, but always check labels.
They are similar to hash browns but shaped into a nugget form, deep-fried (the only way), and then dipped in your favorite dipping sauce. You can dress them up further with other toppings, but I like to keep it simple.
I see you want more potato recipes, so here is another favorite Cheesy Potatoes. And of course you can't have plain potatoes for Thanksgiving or over the festive period. These Creamy and Cheesy Gluten-Free Scalloped Potatoes are the best.
Why You’ll Love These Tater Tots
Easy popular snack or appetizer. These tater tots only take 45 minutes to make and it's such an easy recipe to follow for such a tasty snack.
Kid approved taste. When anyone has a snack craving, this is the most requested snack. There is something about potatoes and dipping sauces that makes it great.
Versatile. They can be served as a snack, appetizer for the game, or as a nice side to a meal.
Ingredients For Our Tater Tot Recipe
With basic pantry non-gluten ingredients, you'll be snacking on these shortly.
- Potatoes: Use Yukon Gold potatoes for their creamy texture and natural buttery flavor. They hold together well when grated and create a fluffy interior for the tots. (Read more about the dietary considerations of potatoes in this paper).
- Unsalted butter: Adds richness and helps the potato mixture bind. Using unsalted butter allows you to control the salt level in the recipe.
- Salt: Enhances the natural flavor of the potatoes and balances the seasonings. The CDC has some info about sodium and health.
- Garlic powder: Provides a slight garlic flavor that distributes through the tots. You can use fresh crushed garlic and distribute it evenly.
- Onion powder: Adds depth and a mild onion sweetness without the texture of fresh onion.
- Dried oregano: Gives a herby flavor that works well with the potatoes. You can use your favorite herbs or fresh herbs.
- Ground black pepper:Adds spice and warmth to balance the buttery potato base.
- Potato starch or cornstarch:Acts as the binder to hold the tots together while also creating a crispy texture when fried. Potato starch is ideal for extra crunch. So no flour is needed.
- Oil: Use a neutral, high-heat oil such as canola, vegetable, or sunflower oil to ensure the tots fry evenly and turn golden brown without overpowering the flavor.
Equipment Needed
You'll need a large pot for boiling the potatoes. A box grater with large holes to shred the boiled potatoes into the right texture. Use a large bowl for combining potatoes with butter, seasonings, and starch.
A wooden spoon or spatula to mix ingredients without breaking down the potato shreds too much. Baking sheet lined with parchment so the potatoes can be cooked in batches.
A large skillet or heavy-bottomed frying pan is needed for frying the tots. Slotted spoon or tongs to remove the fried tots from the hot oil. Paper towels for draining excess oil after frying.
How to Make Tater Tots
Here's the step-by-step process for making these tots. It's easy to make so follow along.
Boil The Potatoes
Place potatoes in a pot and cover with cold salted water by 1 inch. Bring to a boil for about 6-7 minutes, drain well, and let cool.
Grate And Make Potato Mixture
Once cool, grate the potatoes using the large holes of a box grater.
Transfer potatoes to a large bowl. Stir in butter, garlic powder, onion powder, oregano, potato starch, and season with salt and pepper. The mixture should be workable but dry.
Form And Fry Potatoes
Form potatoes into tots. Heat oil in a pan on medium heat. Fry tots in batches, turning to brown all sides (about 4-5 minutes per batch)
Drain on paper towels. Serve with your favorite dipping sauce!
Tips
Making the perfect batch of gluten free tater tots at home is easier than you might think, and a few simple tricks make all the difference.
Start with the right potatoes.
I love Yukon Golds because they’re starchy enough to hold together but still creamy on the inside. Waxy potatoes don’t crisp the same way, so skip those. You can even use sweet potatoes if you want to mix it up, but you’ll need to adjust the recipe slightly.
When it comes to boiling, less is more.
Parboil the potatoes just until they’re barely tender. If they cook too long, you’ll end up with mushy tots instead of crispy little bites.
Cool before grating.
After boiling, let the potatoes cool completely before grating. This step helps the shreds stay firm and makes the mixture bind together much better.
Keep the mixture dry.
Moisture is the enemy of crunch, so make sure your grated potatoes are nice and dry. If they’re watery, the tots won’t crisp properly. This is also where starch comes in.
Your chosen starch makes a big difference.
Potato starch gives the crispiest texture, but cornstarch works in a pinch. Both act as binders to keep your tots from falling apart while frying.
Be firm but gentle.
When shaping the tots, handle the mixture with care. Press firmly enough so they hold together, but don’t pack them too tightly or you’ll end up with dense little nuggets instead of light and crunchy tots.
Fry in batches.
Frying is best done in small batches. Crowding the pan lowers the oil temperature and leads to uneven browning. Give your tots some space so they can fry up golden and crispy all around.
Serve immediately.
And finally, don’t wait to serve them. Like french fries, traditional tater tots are always at their very best hot and crunchy, fresh out of the fryer. Set them on the table right away and watch them disappear.
Store Bought Gluten Free Tater Tots
Ok, so if you don't have the 45 spare minutes around and need to satisfy your cravings we have a few brands of ready-made tater tots for you to explore. They're our favorites, but there are so many gluten-free alternatives to choose from.
- Ore-Ida Tater Tots - These ore-ida tater tots are labelled gluten-free and are one of our favorites. It passes the crispy on the outside test, and they are seasoned well and have a smooth inside texture. They live up to their statement of "family perfect-tasting potatoes." So it's our top family choice.
- Alexia crispy potato puffs - These puffs are not labelled gluten-free. On their website, they have a handy label where you can check ingredients it only lists milk as an allergen. These have a great flavor.
What is your favorite brand of tater tots? These are a few of our favorite gluten-free products.
Frequently Asked Questions
Got questions? We have some answers for you.
Are Tater Tots Gluten Free?
No, not always, so it is important to read the on-pack instructions if you have celiac disease. If making them from scratch, check the ingredients you are using in the recipe are gluten-free. Check if it contains any wheat or other fillers. Check the manufacturing process to see if it is manufactured in a factory that could have the risk of cross-contamination.
Can I Freeze These Tater Tots?
Yes, you can freeze tots for up to 3 months. If I have spare time, I shape a few extra and freeze them uncooked.
How Do You Make Sure They're Crispy?
Don't boil the potatoes for too long, you are only parboiling them. Make sure you remove excess moisture.
Can I Make Them In An Air Fryer?
Air fryers are like tiny little convection ovens, not like deep friers. The name is kind of a marketing gimmick. That said, you can try it! The tots will just have a different crispness.
What Toppings Can I Place On My Tater Tots?
We love adding bacon bits, chives, sour cream, or some parmesan cheese. The list is endless, so try a few combinations.
Top your next casserole with these tater tots you won't, regret it.
Gluten Free Tater Tots
These gluten free tater tots are crispy on the outside and nice and tender on the inside.
Ingredients
- 2 pounds gold yukon potatoes, peeled
- 2 tbsp unsalted butter
- 1 ½ tsp salt
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp black pepper, ground
- ½ cup potato starch, or cornstarch
- oil, for frying
Instructions
- Place potatoes in a pot and cover with cold salted water by 1 inch. Bring to a boil for about 6-7 minutes, drain well, and let cool.
- Once cool, grate the potatoes using the large holes of a box grater.
- Transfer potatoes to a large bowl. Stir in butter, garlic powder, onion powder, oregano, potato starch, and season with salt and pepper. The mixture should be workable but dry. Form potatoes into tots.
- Heat oil in a pan on medium heat. Fry tots in batches, turning to brown all sides (about 4-5 minutes per batch)
- Drain on paper towels. Serve with your favorite dipping sauce!
Notes
- Use the right potatoes: Yukon Golds are ideal because they’re starchy enough to hold together but still creamy inside. Avoid waxy potatoes, which won’t crisp as well. Sweet potatoes can be used but you need to adjust the recipe.
- Don’t over-boil: Parboil the potatoes just until slightly tender. If they’re too soft, the tots will turn mushy instead of crisp.
- Cool before grating: Let the potatoes cool completely before grating. This keeps the shreds firm and helps the mixture bind better.
- Keep the mixture dry: After draining and grating, make sure the potatoes aren’t watery. Too much moisture will prevent crisping.
- Starch choice is important: Potato starch makes the crispiest tots, but cornstarch is a good substitute. Both work as binders to keep the tots from falling apart.
- Shape firmly but gently: Press the mixture enough so it holds together, but don’t pack too tightly or the tots will be dense.
- Fry in batches: Avoid overcrowding the pan. This helps to keep the oil temperature steady, and you get even browning.
- Serve right away: Tots are at their best hot and crispy, straight from the fryer.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 391Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 15mgSodium: 910mgCarbohydrates: 71gFiber: 7gSugar: 4gProtein: 8g
This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
If you make these gluten free tater tots, please consider stopping by and letting me know what you think.
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