Ingredients

The following ingredients have 4 Servings
  • 1 pound yellow potatoes (5-6 small potatoes) (peeled)
  • 300 grams zucchini (approx. 1 medium or 2 small zucchini)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt

Instruction

  • Place the potatoes in a medium pot and cover them with water. Bring to a boil and cook for 8-10 minutes, until a fork can pierce the edges. Do not overcook or they will be too soft to grate. Drain and rinse in cold water immediately, then pat them dry. Set aside.
  • Meanwhile, grate your zucchini onto paper towels or a clean dish towel. Then squeeze out as much water as you can over your kitchen sink. Transfer the shredded zucchini to a large mixing bowl and then grate the potatoes into the same bowl and add the seasoning. Mix well.
  • Preheat the oven to 425°F / 218°C and line a large baking sheet with parchment paper.
  • Use your hands to shape the mixture into cylinder shapes, using approx. 1 tablespoon of the mixture for each one. Keep the tater tots small for a crispier texture. Place each one on your prepared tray and repeat with the remaining mixture. You will get 24-30 tater tots.
  • Bake for 20-25 minutes, then carefully flip them over and bake for an additional 10 minutes, until desired crispiness is reached.