Hey there! It’s been awhile- thanks for your patience. =) The spring is such a busy time! I photograph quite a bit of weddings and events around the city that have been keeping me busy. But, enough about me, let’s talk about tater tots. Vegan, oven baked, tater tots! These are crazy good.
- Roughly 1.5 cups soymilk
- 4 medium size idaho potatoes, washed, peeled, and chopped into 1″ pieces
- 1 tbs cornstarch
- Several handfuls of potato chips
- Oil for spraying onto the cookie sheets
- Preheat oven to 400F
- Spray 2 cookie sheets with cooking oil.
- Bring a large pot of water to a boil and add the potatoes. Cook until you can easily pierce the potatoes with a fork. Do not overcook. They should be slightly less done than when you cook mashed potatoes. Drain the potatoes.
- Mash the potatoes with a fork and gradually add about 1 cup of soymilk. The amount of soymilk needed will vary depending on the size of your potatoes. Use your best judgement here. You dont want the potatoes to be too soft. They need to be firm enough to form into a ball. The key is to undercook, undermash, and add less milk than you would when making mashed potatoes. Set them aside until they are cool enough to handle with your hands.
- In a small bowl stir the cornstarch and 1/2 cup of soymilk together.
- Using your hands, a hammer, or the food processor, crush several handfuls of the potato chips until they are as small as possible. Put them on a plate.
- Form the potatoes into tater tot sized balls and sit them on piece of wax paper.
- Dip the tater tots, one at a time, into the soymilk mixture and then into the potato chips until the tater tot is completely covered w/ potato chip crumbs. You may run out of potato chips and need to re-crush a few handfuls.
- Line the tater tots up on a cookie sheet pan.
- Cook until the tater tots are golden brown and crispy. Oven times will vary but mine took about 30 minutes.
Here is Marshall taking over my photography space as usual. He is pretty proud of himself.