4 russet potatoes, peeled
2 tsp Redmond Real Salt
1 tsp ground black pepper
1 tsp garlic powder
¼ cup coconut oil or avocado oil
1 tsp paprika
1 Tbsp Bragg nutritional yeast
Place potatoes in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Be careful not to overcook as this will affect the consistency of your final tater tots. Once cooked, drain and allow to cool.
Shred potatoes with a cheese grater. Transfer into a large mixing bowl. Stir in the remaining ingredients.
Shape into 1-inch long tater tot shapes by rolling and pressing it between your palms.
Preheat oven or air fryer to 425° and bake for 10 minutes. Turn tater tots over. Lower temperature to 400° and bake for another 10 minutes or until golden brown.
Any uncooked tater tots can be frozen for future use. Cooking time might be slightly longer when cooking frozen tots.