Baked Broccoli Tater Tots
The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
Crunchy on the outside and fluffy on the inside, these Baked Broccoli Tater Tots are a nutritious spin on the beloved “poppable” potato!
What makes them so nutritious, you ask? While a traditional tater tot uses only potatoes, this recipe combines potatoes with a bag of Heinen’s steamed broccoli, which adds a good dose of vitamin C and calcium while also contributing unique color and fresh flavor to the finished tots.
Prepped quickly and easily served as a side for breakfast, lunch or dinner, keep a bag of frozen broccoli in your freezer at all times for when you need something guilt-free and crowd-pleasing to serve alongside your favorite meals.
Why We Love this Recipe
- It uses Heinen’s frozen broccoli. Heinen’s frozen fruits and vegetables are frozen at peak ripeness to preserve as much nutrition as possible, making them a cost-effective way to reap all the health and flavor benefits of fresh produce.
- The broccoli is steamed instead of boiled. Steaming the broccoli allows for the perfect tender bite without sacrificing nutrient density.
- This recipe is a great way to sneak veggies into a meal! The broccoli only slightly affects the color and flavor of these tots, so they’re picky-eater-approved!
Baked Broccoli Tater Tots
Servings: 4
Ingredients
- 2 large russet potatoes
- 1-16 oz. bag Heinen's frozen organic broccoli florets
- 1 Tbsp. arrowroot flour or cornstarch
- 1 tsp. Heinen’s garlic powder
- ½ tsp. sea salt
- A dash of black pepper
- Heinen’s extra virgin olive oil, for baking
- Heinen’s ketchup, for serving (optional)
Instructions
- Preheat the oven to 450°F. Line a sheet pan with parchment paper.
- Add the potatoes to a pot and cover with cold water. Bring it to a boil. Cook until the potatoes are just tender, about 15 minutes. Drain the potatoes and let cool.
- Peel the potatoes and shred them in a food processor using the shredding blade. Change the blade to the regular blade and pulse a few times until the potatoes are in long shreds. You can alternatively shred with a box grater and roughly chop with a knife. Set aside.
- Steam the broccoli until it turns bright green, about 5-10 minutes. Let cool and transfer to a clean food processor. Pulse until the broccoli turns into rice-size pieces. Wrap the broccoli pieces in a kitchen towel and squeeze out the excess water.
- In a large bowl, combine the shredded potatoes, broccoli, arrowroot flour, garlic powder, salt and pepper. Scoop about 1 Tbsp. of the mixture and roll it into a small cylinder. Place it on to the prepared sheet pan and repeat until all of the mixture has been used.
- Generously brush the olive oil all over the tots. Bake until browned, about 20-25 minutes, flipping halfway.
- Serve with ketchup, if desired.
