Roasted Potato and Cheese Tater Tots

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February 25, 2014

So simple.. yet soo delicious. There are just 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 in 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 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 chilli jam that complement very well these tots.

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Roasted Potato and Cheese Tater Tots

Roasted Potato and Cheese Tater Tots

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So simple.. yet soo delicious. There are just 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 in the inside and beyond all an amazing taste.
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins

Ingredients
  

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

Instructions
 

  • 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.

Nutrition

Serving: 1gCholesterol: 2mgCalories: 24kcalFat: 0.9gProtein: 0.8gCarbohydrates: 3g
Calories: 24kcal
Keyword: baked potato tater tots, cheese tater tots, homemade tater tots, potato cheese tater tots, potato tater tots, roasted cheese tater tots, tater tots
Nutrition facts 1 tater tot (22g) Calories: 24, Fat: 0.9 g, Saturated fat: , Unsaturated fat: , Carbohydrates: 3.0g, Sugar: , Fiber: , Protein: 0.8 g, Cholesterol: 2 mg, Calories from Fat 9, Sodium 63mg, Potassium 81mg, Vitamin A 1%, Vitamin C 6%, Calcium 2%, Iron 1%, Nutrition Grade B, Daily Percentage Values are based on a 2000 calorie diet.,

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.

Join the Conversation

  1. Kayle (The Cooking Actress) Author says:

    OOOOOOOOOOOH they look so delicious!!!NEED to make!

  2. Rosa Author says:

    Scrumptious! Your tater tots looks and sound amazing.

    Cheers,

    Rosa

  3. Nami | Just One Cookbook Author says:

    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! 🙂

  4. Meggy Author says:

    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.

  5. Maureen Author says:

    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.

  6. Leslie Author says:

    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.

  7. AmyCatherine Author says:

    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 😀

    1. Ella-HomeCookingAdventure Author says:

      Glad you liked them. Sorry it didn't shaped so nicely.. maybe it's just a matter of exercise.  🙂

  8. Evita Author says:

    I think i will make this taters tonight!

    1. Ella-HomeCookingAdventure Author says:

      How did they turned? Hope you enjoyed the recipe.

  9. Liz Author says:

    What is a good dipping sauce for this?

  10. Deanna Author says:

    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!

  11. Lexi Author says:

    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.

  12. Lauren Author says:

    Hi!
    Do these freeze well if you were to make a lot of them at once and save for the next day?

    1. Ella-HomeCookingAdventure Author says:

      Hi Lauren

      They will be no more crispy. Better serv them immediately. 

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