(makes close to 50 small tots)
Preheat the oven to 425 degrees. Boil water for your chopped potatoes (you can peel potatoes for better texture, but leaving skin on provides more nutrients). Place potatoes in water, turn stove down to medium-high and cook until they are soft- don't over cook. Drain and let cool for up to 30 min, then mash in a bowl with an immersion blender or with a food processor.
Cut the ends off your zucchini and shred through the large holes of grater. Mix zucchini in with the mashed potatoes, garlic powder, onion powder, and s&p until everything is combined.
Grease a baking dish or tray with olive oil and set aside. Place gluten free flour in a bowl, grab a small pinch of your mixture, dip in flour, and roll into a small ball in your hands (about the size of a quarter). Place on greased pan and pinch sides so it forms the cylinder shape of a tater tot.
Once all of the tots are placed on the pan, lightly brush the tops with more oil and put in the oven for 30 min- turning over halfway through.
Serve warm with ketchup or garlic aioli* for dipping.
Mix in a bowl and serve fresh as a dipping sauce.