Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Veggie-Packed Tater Tots


  • Author: Serena Poon
  • Total Time: 45 minutes
  • Yield: ~28

Description

Made with real ingredients, these homemade tater tots are loaded with broccoli, spinach, and potatoes—baked or air-fried to crispy perfection. A fun way to sneak in greens without the fuss!


Ingredients

  1 lb russet potatoes, peeled and cut into chunks

  1 cup finely chopped broccoli florets

  1 cup finely chopped baby spinach (packed, then squeezed dry)

  ¼ cup finely grated onion (or 1 tsp onion powder)

  1 tsp garlic powder

  2 Tbsp nutritional yeast (optional umami)

  ¼–⅓ cup oat flour, as needed

  1–2 tsp cornstarch or tapioca starch (for extra crispness)

  ¾ tsp fine sea salt + black pepper to taste

  Zest of ½ lemon (optional brightness)

Avocado oil spray


Instructions

Steam potatoes until just tender. Spread on a tray to cool completely (important for structure).

Pulse cooled potatoes 3–4 times in a processor to roughly chop (do not puree).

Very finely chop broccoli and spinach; squeeze out as much moisture as possible.

In a bowl, combine potatoes, greens, onion/powder, garlic powder, nutritional yeast, salt, pepper, lemon zest, ¼ cup oat flour, and 1 tsp starch. Mix gently; add more oat flour only if the mix feels wet.

Shape into tight 1‑Tbsp tots.

BAKE: Preheat a sheet pan in a 425°F oven. Oil the hot pan, add tots, spray tops, and bake 12 minutes. Flip and bake 10–12 minutes more until golden.

AIR FRY: 375°F for 10–12 minutes, shaking once, until crisp and bronzed.

Notes

Make‑ahead & storage: Freeze shaped, uncooked tots on a sheet until firm, then bag. Cook from frozen: add ~3–5 minutes. Cooked leftovers re‑crisp well at 375°F for 5–7 minutes.