Paleo Tater Tots

Directions

1. Scrub the potatoes and transfer to a medium-sized saucepan. Cover with water and place over high heat. Boil until a knife can be easily inserted into the potato, 20-30 minutes. Drain the liquid and once the potatoes are cool to touch, peel and shred using a box grater or the shredding attachment of a food processor.
2. Meanwhile, sauté the minced leeks with 1/2 teaspoon of sea salt in a cast iron skillet over medium heat until they start to brown.
3. Transfer the shredded potatoes to a large mixing bowl along with the cooked leeks, remaining sea salt, garlic powder and cayenne pepper. Use your hands to combine everything well.
4. Heat a 3-quart cast iron Dutch oven over medium heat and melt 1-2 tablespoons of tallow so there is 1-inch of fat available.
5. Roll the potato mixture with your hands to form small balls and transfer them to the oil. Once the bottoms start to brown, roll the balls onto several different sides so they are evenly browned. Once cooked on all sides transfer Tots to a plate and continue cooking until all the potato mixture is done.
6. Serve with homemade paleo ketchup or a quality brand such as Sir Kensington.
7. Enjoy! :)