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Sunday, August 5, 2012

Baked Tots


Every once in a while I get a random idea in my head. For instance... I bought 2 silicone ice cube trays at bed bath and beyond for $7. Now our fridge has an automatic ice maker, but I thought I would get the tray's for use on our sailboat, and for freezing my herbs from my garden..Then I kept looking at those little perfect squares.
 It is silicone after all. Heatproof. So this is one of my first uses with this tray. As you can see from the picture I got a little too much oil on them the first time, but I adjusted the recipe and it was perfect. 
Gluten Free Baked Tots

4 large Russet Potatoes
1 TBSP Canola oil 
Sea Salt 
Freshly Grated Pepper

Preheat oven to 425 degrees. 
First peel your potatoes and grate them. I used my kitchenaid. 
 Press as much moisture out of the potatoes. 
 In a large ziplock bag add shredded potato and Canola Oil. Shake until fully coated. Add salt and pepper and shake again to coat.
Push into silicone ice cube trays, working quickly, because the potatoes brown fast.
Bake at 425 for 40 minutes.
I served them with buttermilk green goddess dressing and ketchup. They were gone before I blinked. 
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2 comments:

  1. Those look wonderful! I recently started making crispy hash browns in a frying pan with surprisingly little oil, but I found that the trick is to get out all the liquid... like you showed. The man that had put up the recipe used a potato ricer to squeeze the liquid out! How cool is that? I just use my hands but it is messy! Thanks for all the great g/f recipes you post!
    God bless you and yours
    Deb

    ReplyDelete
  2. Wow.. Seriously brilliant... I would have NEVER thought to do that!! What a fantastic idea! I love them... bite size and perfect. Well done my friend. :)

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