| Posted by Healthy Groms

Zucchini Potato Tater Tots Baked

Who doesn’t love a good potato gem? Crispy, golden and mouth-watering, they’re hard to pass up.

Packaged, frozen potato gems may be delicious, but for growing little groms, are not the most nutritious choice.


Isadora at She Likes Food combines your love of potato gems with your love of succeeding in getting your kids to eat their vegetables, with these wonderful zucchini potato gems.


You will need

3 large russet potatoes, peeled

2 zucchinis, shredded

1 ½ teaspoons salt, plus more for sprinkling on top

Olive oil



  1. Place potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes for 20-30 minutes, until fork tender but still have some give in the middle. Drain water and let potatoes cool until they are comfortable to handle. You want them to still be warm.
  2. Preheat oven to 220 degrees Celsius. Grate potatoes on the large side of a box grater and put into a large bowl. Grate each zucchini and squeeze out the liquid using a clean dishtowel. Place grated zucchini into the bowl with the potatoes and add 1½ teaspoons salt. Use your hands to mix everything together. 
  3. Line a large cookie sheet with parchment paper. Use your hands to form small cylinders with the mixture. Use about 1 tablespoon per tater tot. Place the cookie sheet in the freezer for about 10 minutes to allow them to firm up.
  4. Brush the top of each tater tot with a small amount of olive oil and sprinkle each one with salt. Bake tater tots until browned a crispy, about 30 minutes flipping halfway though. Serve with ketchup if desired (but see how you go without).
Baking Zucchini Tater Tots
With love,
Healthy Groms X


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