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Paleo Tater Tots

Paleo Tater Tots are the perfect finger food to have while watching the game. They're kid friendly and pretty simple to prepare. by Marla Starr on September 13, 2017

Paleo Recipe Paleo Tater Tots
Marla Starr
Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

Hello friends! It’s been a while. :)

Kids are mostly back to school, people are starting to get back into a rhythm now that fall is right around the corner and football season has officially begun. For all those reasons I thought it would be fun to share a kid-friendly, finger food recipe for paleo tater tots!

Paleo Tater TotsPaleo Tater Tots

[Not] Cafeteria Style

You may remember tater tots being served in your middle or high school cafeteria (or maybe that’s just a midwest thing), but these are not like the bland, flour-based tots you may have been used to.

To make these tots I used some leeks I had in the fridge from my CSA, to add some additional veg. I also used a hint of cayenne to give some additional flavor. And of course I fried these bad boys in some Fatworks tallow. I then served these tater tots alongside some Polish sausage and made it a meal.

Supersize It

When you make a large enough batch you can have enough leftover for several meals throughout the week. Just store those leftovers, once fried, in the fridge in a sealed storage container.

Paleo Tater Tots

Paleo Tater Tots

Yield: Serves 2

Ingredients

  • 2 organic Russet potatoes
  • 2 cups leek, minced
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 4-6 tablespoons tallow

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! :)

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About the Author Marla Starr

Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

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