Introducing paleo buffalo ranch tater tots. A game day recipe favorite, an appetizer that WOWs, and a healthy version of a comfort-food classic you’ll crave on the daily. It’s everything awesome in tot form!
Ingredients
- 2 tablespoons olive oil, divided
- 2 cups shredded potatoes
- 1/3 cup finely diced green bell pepper
- 2 tablespoons arrowroot powder
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 3 tablespoons buffalo sauce
- 1 tablespoons paleo compliant ranch
- 1–2 tablespoons sliced green onion
Description
- Preheat the oven to 400 degrees. Line a baking sheet with tin foil and coat with 1 tablespoon of the oil.
- Place the shredded potatoes in a bowl and cover them with cold water. Swish them around and drain them in a fine mesh strainer. Rinse and drain the potatoes again, and then pat them dry with a paper towel – this helps remove some of the starch.
- Place the potatoes in a microwave safe bowl and microwave for 1 minute.
- Add the bell pepper, arrowroot powder, salt, garlic powder, onion powder, and black pepper to the bowl with the shredded potatoes and mix well.
- Scoop the tater tot mixture into tablespoon sized balls and roll them gently to create a cylinder shape.
- Place them on the baking sheet when they’re shaped. Don’t worry if you have to ring out some of the moisture in your hands while shaping them.
- Drizzle the tater tots with the remaining olive oil and place them in the oven for 15 minutes.
- Carefully flip them after the 15 minutes is up, using a spatula or fork if needed. Return the baking sheet to the oven and bake for an additional 10 minutes, or until the tots are golden brown and crispy.
- Add them immediately to a bowl and toss with the buffalo sauce.
- Transfer to a plate or basket, drizzle with the ranch and sprinkle with the green onion.
- Serve while hot & enjoy!
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