Ingredients

• 3 large russet potatoes, peeled
• 2 zucchinis, about 2-3 cups shredded
• 1 1/2 tsp salt
• Olive oil

Directions

1. Place potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes for 20-30 minutes, until fork tender but still have some give in the middle. Drain water and let potatoes cook until they are comfortable to handle. You want them to still be warm.
2. Preheat over to 425 F. Grate the potatoes on the large side of a box grater and put into a large bowl. Grate each zucchini and squeeze out the liquid using a clean dish towel. Place grated zucchini into the bowl with the potatoes and add 1 1/2 tsp salt. Use your hands to mix everything together.
3. Line a large cookie sheet with parchment paper. Form small cylinders with the mixture, with about 1 tbsp per tater tot. Place the cookie sheet in the freezer for about 10 minutes to allow them to firm up.
4. Brush the top of each tater tot with a small amount of olive oil and sprinkle each one with salt. Bake tater tots until browned and crispy, about 30 minutes flipping halfway through. Serve with ketchup!