Plenty of Potatoes: Homemade tater tots

Plenty of Potatoes: Homemade tater tots

Yield: 6 servings


2 pounds Yukon Gold potatoes, peeled and scrubbed

1 tablespoon all-purpose flour

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon dried oregano

1/4 teaspoon thyme

Kosher salt and ground black pepper, to taste

1 cup vegetable oil

2 tablespoons fresh parsley, chopped, for garnish

Method of Preparation

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.

3. Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and thyme; 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. Garnish with chopped parsley.

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