HOMEMADE TATER TOTS
If you are a tater tot fan, you will adore these homemade tots. If you are NOT a tater tot fan, you WILL be after you try these, they are THAT good!!
It isn't accurate enough to just say these homemade tots are better than commercial tater tots .... it is more accurate to say they are worlds above commercial tater tots, and very easy to make.
2 pounds Russet potatoes
1 tablespoon flour
1/4 teaspoon garlic powder (not garlic salt)
1/2 teaspoon onion powder
1/4 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil (for frying)
Wash and peel the potatoes (leave whole) and put them in a pot of cold water on high heat.
As soon as it comes to a boil, turn heat down to medium high and boil for 6 minutes (they will not be cooked all the way through).
Remove the potatoes from the hot water and drain on a towel. Cool to room temperature (takes about 30 minutes) (important step).
Grate partially cooked (and cooled) potatoes with a box grater.
Mix the flour and seasoning together. Spread the grated potatoes out a little and evenly sprinkle with four-spice mixture. Gently toss with two forks. The potatoes will seem a little dry, but that OK, it's the way you want them.
Heat 1 cup of oil to 375° (I use my electric skillet) and squeeze a small handful of seasoned potatoes in your hand until you get a nice little nugget. I couldn't get them round, but that's OK.
Fry about 2 to 3 minutes per side, depending on how big or small your nuggets are (don't crowd the tots, just fry a few at a time). Turn them over when they get nice a golden.
Drain on paper towels and sprinkle with kosher salt.
It isn't accurate enough to just say these homemade tots are better than commercial tater tots .... it is more accurate to say they are worlds above commercial tater tots, and very easy to make.
2 pounds Russet potatoes
1 tablespoon flour
1/4 teaspoon garlic powder (not garlic salt)
1/2 teaspoon onion powder
1/4 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil (for frying)
Wash and peel the potatoes (leave whole) and put them in a pot of cold water on high heat.
Remove the potatoes from the hot water and drain on a towel. Cool to room temperature (takes about 30 minutes) (important step).
Grate partially cooked (and cooled) potatoes with a box grater.
Mix the flour and seasoning together. Spread the grated potatoes out a little and evenly sprinkle with four-spice mixture. Gently toss with two forks. The potatoes will seem a little dry, but that OK, it's the way you want them.
Heat 1 cup of oil to 375° (I use my electric skillet) and squeeze a small handful of seasoned potatoes in your hand until you get a nice little nugget. I couldn't get them round, but that's OK.
Fry about 2 to 3 minutes per side, depending on how big or small your nuggets are (don't crowd the tots, just fry a few at a time). Turn them over when they get nice a golden.
Drain on paper towels and sprinkle with kosher salt.
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