Tater Tots

I don't know what it is about deep fried potatoes I love so much, but I just do!

Back when we got the results on my daughters food allergy tests, it basically ruled out any chance of her having a pre-made meal in a restaurant....ever.  You know the place you get to go where others do the cooking and you sit back and they serve you while the kiddies enjoy their plate of chicken nuggets or burgers and fries?  I'm not even talking about the fast food type, but perhaps a nicer restaurant where you get what you want and they get what they want, and all is good!  

Well, our restaurant days were long gone years ago.  And truthfully it's no skin off my back.  I love to cook.  And I enjoy the fact of not having to get ready to go out and eat, but laying around on our couch enjoying our own food.  It really is quite nice.

When the kids were a bit younger it drove me nuts that I couldn't just go buy some frozen fries (they actually didn't make allergy free ones then) or chicken nuggets etc. and just cook a quick kid fun meal.  So I had to make them myself.  I never thought in a million years I would own a deep fryer,  but I do....and I wouldn't trade it for the world!  (this one here is mine, and it's the bomb) The fact I can make my kids what all the other kids get to eat is a treat.  And on top of that it's made the healthiest way possible.  I can tell you no one complains about my french fries or chicken nuggets!  

Now don't get me wrong, deep fried foods in our house are considered a treat.  We don't do them a lot, but when we do we enjoy them immensely.

So I was thrilled to find a recipe that would transfer over easily to allergy free eating.  I didn't create this recipe I just adapted it and it turned out delicious.  I've looked at a lot of Tater Tot recipes in the past, but all of them contained eggs.  So I just left it alone.
But this recipe doesn't, and the Tater Tots really are good!  They are perfectly crisp on the outside and soft and fluffy on the inside.  My youngest daughter, who looks at anything new as bad, just gobbled them down- shocking to me.  

This is from a wonderful show called Cooks Country and the originally recipe is found here.
I changed a few ingredients, measurements and cooking times, which I will list in my version here.  But please refer to their original recipe, it is quite detailed and perfectly written.  




gf/vegan


Tater Tots:
makes about 25 tater tots


1 Cup  Water
2 tsp.  Fine Sea Salt
2 1/2 lbs.  Russet Potatoes- peeled and cut into 1 inch chunks
1 TB  White Rice Flour
1/2 TB  Potato Starch
pinch of Xantham gum
1/4 tsp.  Ground Pepper
Extra Fine Sea Salt for topping

4 Cups  Frying Oil of choice (Peanut, Vegetable or Canola)  (I use Canola since it is the only one my daughter can have)


In small bowl whisk together the water and salt.  Then in a  food processor; combine prepared potatoes and salt water.  (You may have to do this in two batches like me, since my processor isn't a large one)  Coarsely chop potatoes and salt water for about 10 pulses.  Place processed potatoes into a colander and drain out water by pressing down with a spatula to remove excess.  Place all of the drained potatoes into a microwave safe bowl, stir in the white rice flour, potato starch, xantham gum and pepper.  Cook in microwave on high, until sticky and mushy (mine took about 15 minutes) stirring half way through.  Press cooked potatoes into a parchment lined 8 x 8 baking pan with sides, pressing down flat.  Place into freezer for 15 minutes to cool. Once cooled; lift potatoes out of pan with parchment and cut into small squares, about 5 or 6 cuts in each direction.  In small batches, fry potatoes in oil at 375 degrees for 3-4 minutes or until golden brown.  Remove from fryer and sprinkle with extra salt.  Enjoy!

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Also shared at:Gluten Free Fridays,Simple Meals Friday,Allergy Free Wednesday,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Wellness Weekend,Allergy Friendly Lunchbox Love,Healing Foods Friday

Baked Potato Wedges

Simple and delicious.  
Crispy on the outside and soft on the inside!
You will enjoy this simple recipe over and over again.  Without the hassle of deep frying, it can't get any better than that!



gf/vegan



Baked Potato Wedges:
Oven: 450 degrees
Large baking sheet: lined with parchment paper

6 - 7   Russet Potatoes- scrubbed clean and dry

4 TB  Brown Rice Flour
2 TB  Tapioca Starch
1/8 tsp.  Xantham Gum
2 tsp.  Garlic Powder
2 tsp.  Onion Powder or Bits
2 tsp.  Paprika
1 tsp.  Sea Salt
1 tsp.  Black Pepper

4 TB  Olive oil

Preheat oven to 450 degrees.  Line a large baking sheet with parchment paper and add the 4 TB of olive oil, spread around.  Set aside.
Cut each potato into 8 even wedges.
In a food processor or mini chopper, combine brown rice flour, tapioca starch, xantham gum, garlic powder, onion powder, paprika, sea salt and pepper.  Blend until well incorporated and pour into a large zip lock bag.  Adding a few potatoes at a time to the bag, seal and shake until wedges are completely coated with the dry mixture.  Shake off excess coating and place the coated wedges onto the baking sheet cut side down.  Place into oven and bake for 20 minutes.  Turn each wedge over and bake a additional 20 minutes until done.  Sprinkle with extra sea salt.  Serve hot and enjoy!

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Also shared at:Allergy Free Wednesday,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Healthy 2Day Wednesday,Gluten Free Fridays,Wellness Weekend,Simple Meals Friday

Oven Baked Carrot Fries

Oven Baked Carrot Fries

As a parent of a Autistic child, getting my kid to eat a "balanced meal" is a real challenge.  I feel like I am jumping through hoops every day, especially during this time of the season when everybody is sick.  I hide veggies in everything.  From burgers to muffins.  So when she gobbled down two plates of these, I fell off my chair,  and then thought it might be worth posting the simple recipe!  I hope your "picky little eater" enjoys as much as mine did.

Oven Baked Carrot Fries:

oven 425

4 large  Carrots

1 TB  Olive Oil or Canola Oil

1 tsp  Sea Salt

Peel and cut carrots into "fries".   Place in small bowl and toss with olive oil and sea salt.  Once coated, place on parchment lined cookie sheet.  Bake for 20 minutes, then flip and bake for another 15 minutes.  

*These don't crisp-up like a regular french fry, they are soft like a sweet potato fry.