This Roasted Potato and Cheese Tater Tots are so easy to prepare yet so delicious. There are just a few common ingredients involved here, potatoes, some cheese, onion, salt and pepper, and you get one healthy amazingly addictive snack. Crispy on the outside, still soft on the inside and beyond all an amazing taste.
There is no need to fry as the baked tater tots are just perfect. It may take some minutes to form all the tots but it is worth all the effort.
You can use sweet potato too for more variation, garlic, with or without cheese, whatever you think may please you best. In any way, they turn awesome. Once you make them you will keep wanting more.
As for the dipping sauce, I can suggest you a homemade ketchup or chili jam that complement very well these roasted potato and cheese tater tots. Hope you will give them a try and let me know if you do. Enjoy!
Mashed Potato Pancakes
Crispy Oven Fries
Roasted Potato and Cheese Tater Tots
Slightly adapted after Wishful Chef
- 23 oz (650g) red skin potatoes
- 3/4 cup (75g) Cheddar cheese , grated
- 2 spring onions , chopped
- 1 tsp (5g) salt
- 1/2 tsp (1g) black ground pepper
- olive oil to drizzle on top
- Scrub well the potatoes and boil with their skin on until tender. Remove from water and set aside to cool.
- Preheat oven to 230C (450F). Line a baking sheet with silicone baking mat or parchment paper.
- When potatoes are chilled, peel and grate using the big holes grater. Transfer them to a large bowl.
- Add cheese, onion salt and pepper and stir to combine.
- Scoop up about 1 tbsp of the potato mixture into your hands and form into cylinders about 1 inch long. Place on baking sheet and repeat until all the tots are made.
- Drizzle olive oil over the top of tater tots. Bake for 15 minutes, flip them over and bake another 15 minutes until golden brown and crisp.
- Serve immediately with your favorite dipping sauce.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
OOOOOOOOOOOH they look so delicious!!!NEED to make!
Scrumptious! Your tater tots looks and sound amazing.
This is a perfect snack or appetizer and my family will enjoy it! Love the potato and cheese together and will give this a try with my kids! 🙂
Oh these look utterly yummy and I’ll be making them this weekend. Funny thing, virtually the same ingredients including spring onions, go into one of my favorite bread recipes, but I’ll bet they don’t taste in anyway the same – that’s the fun of cooking! Thanks for this recipe, I know it will taste even better than it looks.
In Australia these are called potato gems and the first time I saw them I said (loudly) “Tater Tots!!!” Everyone turned to look at me as if I’d just arrived from Mars. They’d sing a different tune if I made these, I’m sure.
I actually made these and they were tasty. But they didn’t look like tater tots, they flattened out too much. So they ended up circular and about an inch think. Still very good and easy to handle! I substituted finely diced red onion for green onion. Yum.
I had a go at making these today and they came out looking nothing like yours, but they still tasted amazing! I couldn’t get them to form the shape, they just looked like spiky piles of potato. Also made your cornflake crusted chicken to go with them and they were incredible! Your recipes are definitely my new favourite thing 😀
Glad you liked them. Sorry it didn't shaped so nicely.. maybe it's just a matter of exercise. 🙂
I think i will make this taters tonight!
How did they turned? Hope you enjoyed the recipe.
What is a good dipping sauce for this?
These are a must try. Probably for football tomorrow!
Reading the comments about the tater tots not keeping their shape; perhaps using a cheese cloth (or other thin kitchen towel) to squeeze out some of the moisture from the potatoes would help? Just a suggestion!
I made these last night and added a table spoon of curry powder and a teaspoon of ground black pepper to make more interesting for adults. I served it with a garlic, yogurt and chive dipping sauce. I overcooked the potatoes so they were basically mashed but worked out fine. Trick for holding shape was to keep the tots small. I lightly sprayed them with oil and that also worked well.
Do these freeze well if you were to make a lot of them at once and save for the next day?
They will be no more crispy. Better serv them immediately.