We got this lovely recipe from the Gluten Free Gal, one of the few of hers we could use. All of her stuff just looks amazing and yummy, but it usually has ingredients that make it a no-go for us. This one? We could do this one with very little revision.
Giant Tater Tots (aka, potato pancakes…but really, they’re giant tater tots. Trust me)
2 potatoes, peeled and grated (check the directions before grating)
1-2 tablespoon minced garlic – the smaller you mince it, the better it blends
¼ cup green onions, sliced – small to medium slices
Sea salt to taste. Pepper if you can have it.
1. Preheat the oven to 425° F.
2. Peel the potatoes. Get a grater that has 2 sizes to grate with and do 3/4 of the potatoes on the larger size and 1/4 on the smaller size. If one of the grating sizes is for the tiny little shreds, that works best. This is REALLY IMPORTANT, because this plays a huge part in keeping these things together when we can’t use the starch. The tiny shreds act a bit like a glue. It’s not perfect, but it’s better than all the same size, which tends to fall apart in your hands.
3. Now, put the grated potato in a tea towel (the old fashioned kind with no terry cloth fuzz on them) and squeeze as much water out of them as you can – SAVE THE WATER FROM THE POTATOES. Get a new towel and wring out some more, if needed. You can also do this with paper towels, but if you are trying to avoid corn, avoiding paper products often seems like the best bet. When the potato shreds are as dry as you can get ’em, stick ’em in a bowl. We’ve done this with various levels of dryness, depending on how many children were helping. Wetter potatoes just usually means it’s a little less crispy on the outside.
4. Heat an iron skillet to high heat on a stove burner.
5. Add all the other ingredients to the potatoes in the bowl. Mix them up until they are well blended. I do it with my hand. So does the Gluten Free Girl.
6. Form the potato mixture into circles, big slightly flattened tater tots about as big as the bottom of a nice coffee mug. About 1 inch thick. If they are not holding together well in your hands, put them onto a glass plate and form them on the plate.
7. When the skillet is at full heat, put two tablespoons of olive oil in. Turn the burner down to medium-high heat. Add the tater tots. If they are on the glass plate because they’re falling apart, bring the plate close to the pan and carefully slide each tot-zilla off the plate onto the skillet.
8. When the bottom of the tater tots have browned (1-2 minutes, usually) and you start to smell them in the air, flip them over and brown the other side for 1-2 minutes more. If they aren’t holding together well, we’ve sometimes turned down the heat a tad and let them cook for another minute or so before we flipped them. After they’ve cooked that 1-2 minutes on the second side, then immediately put the skillet in the oven. Cook the tater tots for about ten minutes, or until they’ve browned and smell awesome.
9. That’s it, you’re done. Dig in. And maybe call them ‘potato cakes’ when you serve them to other adults, even if they seriously taste like enormous, fantastic tater tots.
1. The Gluten Free Gal used russet potatoes in her recipe. We have used a variety – yukon gold, russet, red – and they’ve all turned out fairly decent.
2. If you were hoping to have a recipe close to the Gluten Free Gal’s, but can’t use processed potato starch, you can make your own. Google that sucker, or wait a little and I’ll have a post on that soon! She used 1/8 cup starch.
3. What you do with the liquid you saved when you were squeezing water from the potatoes. Let it sit in a small bowl, oh, 3-4 hours in the fridge. Carefully dump out the potato water, but stop when it gets to the powder at the bottom of the bowl. Add a little water to the bowl, let it sit for a few hours again, and dump again. Now you should have just a little water and a tiny bit of powder. Let that evaporate and guess what? You just made your own potato starch. It won’t be much, with just 2 potatoes, but you can make more later.