Description
These 4-ingredient Broccoli Tater Tots are a delicious and healthy snack made with russet potatoes and broccoli. Baked to crispy perfection, they are a great way to sneak some veggies into your meals. Perfect as a 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 have some give in the middle. Drain and let cool until comfortable to handle.
- Once cool enough to handle, remove the skins using your fingers or a potato peeler.
- Preheat oven to 375°F (190°C). Grate the potatoes using the large side of a box grater and place them in a large bowl.
- Place the broccoli in a food processor and pulse until finely chopped, about 30 seconds to 1 minute. You may need to do this in batches. Squeeze out excess water using a kitchen towel.
- Mix the broccoli, grated potatoes, and salt thoroughly. Ensure even distribution of the broccoli in the mixture.
- Line a large cookie sheet with parchment paper. Shape the mixture into small cylinders using about 1 tablespoon per tater tot. Place the tray in the freezer for about 10 minutes to firm them up.
- Brush each tater tot with olive oil and sprinkle with salt. Bake in the preheated oven for 30-40 minutes, flipping halfway through, until they are golden brown and crispy.
Notes
- For best results, use warm potatoes when mixing.
- You can use fresh steamed broccoli if you prefer over frozen.
- Feel free to add herbs or seasoning of your choice for extra flavor.
Nutrition
- Serving Size: 1 tater tot
- Calories: 35
- Sugar: 1g
- Sodium: 80mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg