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.