Ingredients
Scale
- 3 large russet potatoes, or 6 small potatoes
- 1/2 cup very small diced green pepper
- 1/2 cup very small diced red pepper
- 1/4 cup very small diced red onion
- 1/2 cup black beans, roughly chopped
- 1/2 cup corn kernels
- 1 1/2 teaspoon salt, plus more for sprinkling on top
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Olive oil
Creamy Chipotle Lime Dip:
- 1/2 cup Shamrock Farms Sour Cream
- 1–2 chipotle peppers packed in adobo sauce, depending on how spicy you like it!
- Juice of 1 lime
- 1 clove garlic, minced
- 1/2 teaspoon salt
Instructions
- Add potatoes to a large pot and fill with cold water. Bring to a boil and then simmer potatoes until just fork tender but still with a little bit of give in the center, 20-25 minutes. Drain potatoes and let them cool until you are able to handle them.
- While potatoes are cooking, heat a large pan over medium heat and add about 1 teaspoon olive oil, peppers and onions. Cook until vegetables are tender, about 5 minutes.
- Pre-heat oven to 425 degrees F. Peel potatoes and then grate them on a box grater. Add grated potatoes to a big bowl along with the cooked peppers and onions, black beans, corn, salt and spices. Use your hands to mix everything together.
- Line a large baking sheet with parchment paper. Form the potato mixture into small cylinders, you can make them as big or small as you like, and then brush the top of each with olive oil and sprinkle with salt.
- Bake tater tots until browned and crispy, 25-30 minutes, flipping once.
- Make the dip while tater tots are baking: add all ingredients to a food processor or blender and blend until combined, about 30 seconds.
Notes
Recipe makes 40-50 tater tots, depending on how big you make them.
Freezer directions: freeze uncooked tater tots in an airtight container for up to 3 months. Bake them in a 425 degree oven for 30-40 minutes.
- Prep Time: 30 mins
- Cook Time: 60 mins
- Category: Side, Gluten Free
