Ingredients
Vegetables
- 3 large russet potatoes
- 2 (14 ounce) bags frozen broccoli florets, thawed or 8 cups steamed broccoli florets
Seasonings and Oil
- 2 teaspoons salt, plus more for sprinkling on top
- Olive oil, for brushing
Instructions
- Boil Potatoes: Place the potatoes in a large pot and cover them with cold water. Bring to a boil and cook for 20-30 minutes until the potatoes are fork tender but still slightly firm in the center. Drain the water and let the potatoes cool until warm enough to handle.
- Peel Potatoes: When the potatoes are warm, remove their skins either by hand or with a potato peeler.
- Grate Potatoes: Preheat the oven to 375°F (190°C). Grate the peeled potatoes using the large side of a box grater and place the grated potatoes into a large bowl.
- Chop Broccoli: Put the thawed or steamed broccoli into a food processor and pulse until the broccoli is finely chopped, about 30 seconds to 1 minute. Work in batches if needed. Transfer the broccoli onto a kitchen towel and squeeze out as much moisture as possible.
- Mix Ingredients: Add the finely chopped broccoli and 2 teaspoons of salt to the grated potatoes. Mix thoroughly to ensure an even distribution and to avoid large broccoli pockets, which can affect how the tots hold together.
- Shape Tots: Line a large cookie sheet with parchment paper. Use your hands to form small cylindrical tots from the mixture, using approximately 1 tablespoon of mixture per tot. Place the cookie sheet in the freezer for about 10 minutes to firm the tots.
- Oil and Season: Remove from the freezer and brush the tops of the tots lightly with olive oil. Sprinkle a little extra salt on top of each tot.
- Bake Tots: Bake in the preheated oven for 30-40 minutes until the tots are golden brown and crispy. Halfway through baking, flip the tots to ensure even crisping on all sides.
Notes
- Make sure to squeeze out as much water as possible from the broccoli to prevent soggy tots.
- You can steam fresh broccoli instead of using frozen, but allow it to cool and drain well.
- Using warm potatoes for grating helps the tots bind better.
- For extra crispiness, you can brush both sides of the tots with olive oil before baking.
- These tots can be stored in the freezer after shaping and baked directly from frozen, increasing bake time by 5-10 minutes.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
