Baby tater tots
12 months+The freezer-aisle favorite, baked soft with no salt and no deep fryer.
Ingredients
- • 2, peeled Potatoes
- • 1 tbsp Olive oil
Good to know
Whole tots are a firm round choking shape, which is why the last step cuts every one open.
For a younger toddler who gags easily, mash a tot with a fork into soft chunky potato instead.
Keeps 3 days in the fridge; re-crisp in the oven rather than the microwave so the inside stays soft.
No added salt (a baby's kidneys can only handle a little), no added sugar before age 2, and no honey before age 1 (it can carry a botulism risk). More on salt, sugar, and honey.
Instructions
- Boil or steam 2 peeled potatoes until just fork-tender, then cool them.
- Grate the cooked potatoes on the coarse side of a box grater.
- Toss the shreds with 1 tbsp olive oil.
- Press the mixture into a mini muffin tin, or squeeze it into small logs by hand.
- Bake at 425 F for 18 to 22 minutes, until golden outside and soft inside.
- Cool, then cut each tot open lengthwise so nothing is a firm round shape before it reaches the tray.
Did your baby say yum or yuck?
Log every yum and yuck, watch allergens, and save your go-to recipes with YummyYucky.
Start tracking for freeA built-in YummyYucky recipe, written to our baby-safety rules (choke-aware prep, no added salt, no honey before 12 months) and re-checked against them before every release. Every baby is different: watch for choking hazards and known allergies, and check with your pediatrician.