Instructions

1. Preheat the oven to 400 degrees. Line a baking sheet with tin foil and coat with 1 tablespoon of the oil
2. Place the shredded potatoes in a bowl and cover them with cold water. Swish them around and drain them in a fine mesh strainer. Rinse and drain the potatoes again, and then pat them dry with a paper towel – this helps remove some of the starch
3. Place the potatoes in a microwave safe bowl and microwave for 1 minute
4. Add the bell pepper, arrowroot powder, salt, garlic powder, onion powder, and black pepper to the bowl with the shredded potatoes and mix well
5. Scoop the tater tot mixture into tablespoon sized balls and roll them gently to create a cylinder shape
6. Place them on the baking sheet when they’re shaped. Don’t worry if you have to ring out some of the moisture in your hands while shaping them
7. Drizzle the tater tots with the remaining olive oil and place them in the oven for 15 minutes
8. Carefully flip them after the 15 minutes is up, using a spatula or fork if needed. Return the baking sheet to the oven and bake for an additional 10 minutes, or until the tots are golden brown and crispy
9. Add them immediately to a bowl and toss with the buffalo sauce
10. Transfer to a plate or basket, drizzle with the ranch and sprinkle with the green onion
11. Serve while hot & enjoy