Homemade Tater Tots

I just wanted to see if I could make them, tbh.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Peel the russet potatoes and remove any eyes. Use a food processor or a box grater to shred the potatoes into hashbrown form. Place the shredded potatoes in a large bowl and cover with water. Let them soak for 10 minutes, then drain and refill the bowl with water. Swish the potatoes around and drain again, repeating until the water runs clear.

Step 2

Transfer half of the potatoes to a large piece of cheesecloth. Gather the cheesecloth around the potatoes and wring out all the excess moisture, working from top to bottom. Place the dried potatoes in a new bowl. Repeat with the remaining potatoes

Step 3

Preheat a large skillet over medium-high heat for about a minute. Add the butter and vegetable oil to the skillet. Once the butter has melted, add the potatoes to the skillet and season with kosher salt. Stir and toss the potatoes to coat them evenly in the butter and oil mixture.

Step 4

Spread the potatoes out into a single layer and reduce the heat to medium. Cover with a lid and cook for 3 minutes. Remove the lid and check if the potatoes smell cooked; if not, cover and cook for another 2 minutes. Once softened, turn off the heat, toss the potatoes, and transfer them to a dry bowl.

Step 5

Spread the potatoes out into one single layer and reduce the heat to medium. Cover with a lid and allow to cook for 3 minutes. Remove the lid - you should be hit with the smell of cooked potatoes. If not, put the lid back on for another 2 minutes, then try again. Once the potatoes have steamed and softened a bit, turn off the heat. Toss and stir the potatoes - it's OK if some of them have browned - then transfer them back to the dry bowl.

Step 6

Add the granulated garlic, onion powder, and black pepper to the potatoes. Sprinkle in about half of the potato starch, then use a fork to mix the seasonings and starch into the potatoes. Add the remaining potato starch and continue mixing until no dry spots remain. If needed, add 1/4 teaspoon of oil to help the starch bind. Squeeze a clump of potatoes—if it holds its shape, you’re good to go.

Step 7

Line a small baking sheet with parchment paper. Take about one teaspoon of potato at a time and squeeze it into a blob. Shape the blob into a cylindrical form and press the ends flat. Place the shaped tots on the prepared baking sheet. Repeat until all the potatoes are shaped into tots. Transfer the baking sheet to the freezer and chill for 30 minutes.

Step 8

Heat your frying oil to 350°F in a deep vessel. Add enough tots to the oil to fill the pan without crowding it. Fry for about 7 minutes, tossing occasionally, until golden brown. Drain the tots on a wire rack and repeat the frying process until all the tots are cooked.

Step 9

Transfer the fried tots to a large bowl, sprinkle with seasoned salt, and toss to coat them evenly. Dassit!

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