MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Potato Tots (Tater Tots)
Categories: Five, Potatoes, Vegetables
Yield: 8 Servings

3 lb Russet potatoes
2 tb All-purpose flour
1 ts Kosher salt
1 ts Onion powder
Peanut or vegetable oil
Salt

Set oven @ 425ºF/218ºC.

Scrub potatoes thoroughly with a brush; pat dry. Prick
potatoes with a fork and place in a shallow baking pan.
Bake for 35 to 40 minutes or until a paring knife inserts
easily but resists toward the center.

Cool for 20 minutes. Peel away and discard the skin.
Coarsely shred potatoes using a box grater or food
processor. Place potatoes in a large bowl. Sprinkle with
the flour, 1 teaspoon salt, and onion powder. Using your
hands, mix well. Divide mixture in half. Transfer each
half of the mixture to a piece of waxed paper. Firmly pat
each into a 6" x 6" square about 3/4" thick. Using a
large sharp knife, cut each into 36 squares.

Fill a deep 3 quart saucepan or deep-fat fryer half full
with oil; heat oil to 350ºF/175ºC. Working in batches
of 8 (oil will bubble up as pieces are added), fry potato
pieces in hot oil for 3 minutes or until golden brown,
stirring gently occasionally. Using a slotted spoon,
transfer to a paper towel-lined baking sheet. Sprinkle
with additional salt while warm.

TO FREEZE: Cool fried potato pieces and place in an
airtight freezer container. Freeze for up to 3 months. To
serve, arrange pieces in a single layer in a shallow
baking pan. Bake in a 400ºF/205ºC oven for 15 minutes
or until heated through and crisp.

SPICE IT UP: Replace the salt and onion powder with 1 to
2 tablespoons of Taco Seasoning, Prairie Seasoning,
Pacific Seasoning, Everyday Seasoning, Citrus Seasoning,
or Fajita Seasoning. If using Italian or Greek Seasoning,
add 1 teaspoon kosher salt.

ROSEMARY-SMOKED BLACK PEPPER: Omit onion powder. Add 1
teaspoon finely chopped fresh rosemary and 1/2 teaspoon
smoked black pepper.

Makes: 8 servings

Better Homes & Gardens | February 2017

MM Format by Dave Drum - 22 February 2017

Uncle Dirty Dave's Archives

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