Ingredients

The following ingredients have 4 Servings
  • 2 medium russet potatoes
  • 1/2 large zucchini ((2 cups grated before squeezing out moisture))
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1 tablespoon olive oil
  • Salt and pepper

Instruction

  • Preheat oven to 350°.
  • Place whole potatoes in a pan with cold water. Bring to a boil. Reduce to a simmer and boil potatoes until they are tender, about 12-15 minutes. Let cool.
  • Once potatoes are cool enough to handle, peel, then grate potatoes in a bowl on the the largest setting of a box grater.
  • Grate zucchini. In a cheesecloth or clean towel, squeeze out as much water as possible.
  • To the bowl of grated potatoes, add finely grated zucchini, nutritional yeast, basil, oregano, and salt and pepper. Mix well.
  • Using your hands, make tots. Place on a parchment lined baking sheet. Bake at 350° for 45 minutes, or until crispy, flipping halfway through.