Recipes

Home Made Tater Tots

Cuisine: American

Type: Side Dish

Serves: 6

Source:	http://damndelicious.net/2015/04/10/homemade-tater-tots/
Attributes:
Comments:	These are much better than the frozen kind you reheat. To make a smaller batch, just adjust the ingredient ratios. The recipe is very forgiving.
Serving Suggestions:

Ingredients:

2 pounds russet potatoes, peeled
1 tbs. all-purpose flour
1 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. dried oregano
1/4 tsp. dried dill
Kosher salt and freshly ground black pepper, to taste
1 cup vegetable oil
2 tbs. chopped fresh parsley leaves

Instructions:

1. Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.

2. Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible. (The first time and only time so far I made these, they gave off no water whatsoever and were very, very sticky.)

3. Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.

4. Heat vegetable oil in a large stockpot or Dutch oven over medium heat.

5. Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.

6. Serve immediately, garnished with parsley, if desired.*

*TO FREEZE: Transfer cooled tater tots to an airtight container. Freeze up to 1 month. To bake, preheat oven to 400 degrees F and bake until heated through, about 15-17 minutes.

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