Start by steaming or boiling 2 cups of fresh broccoli until tender, about 5-7 minutes. Once cooked, let it cool slightly before finely chopping.

In a food processor, combine the chopped broccoli and potatoes. Pulse until finely chopped but not pureed, achieving a rice-like texture. Then, add 2 tablespoons of olive oil and ½ teaspoon of salt, mixing well until all ingredients are combined.

Scoop out the mixture with your hands or a cookie scoop, shaping it into small logs or round shapes, about 1-2 inches in size. Arrange the formed tots neatly on a baking sheet, making sure they are well-spaced for optimal baking.

Once shaped, place the baking sheet with the tots in the freezer for at least 30 minutes. Preheat your oven to 425°F (220°C).

After chilling, remove the tots from the freezer and place them in the preheated oven. Bake for 25-30 minutes until they are golden brown and crispy, flipping them halfway through.