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Why are they called tots? Is it like a reference to toddlers or something? Potato kids? Well that’s kinda sad, not only do I love eating potato parents, I’m also killing the tater tots. Delicious, savory MURDER….
Anyhow, since today is the official tater tot day, it must be observed. We need more potato holidays to honor their tasty sacrifice. I have never been one to buy tots, I know, what’s wrong with me? They never really appealed to me, I won’t turn them down, but I don’t go searching. HOMEMADE tots on the other hand—sounded amazing.
Most recipes call for Russet, but I only had Yukon Gold and they turned out perfectly fine. The key is to NOT boil them fully, you don’t want mashed potatoes.
Tater Tots
Ingredients
- 4 medium sized potatoes or 2 large
- 1 tsp salt
- ½ tsp pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ cup grated Parmesan
- pinch cayenne pepper
- ½ tsp dried parsley
- 1 ½ tbsp cornstarch
Instructions
- Peel and cut the potatoes into quarters.
- Parboil the potatoes till almost fork tender, about 7-8 minutes.
- Drain and let the potatoes cool.
- Shed the potatoes using the large holes on a grater.
- Place potatoes in a clean cloth and gently squeeze out excess water.
- In a medium bowl mix drained potatoes with cheese, cornstarch and spices.
- Form the tots by scooping out about a teaspoon size of the mixture. Roll into a ball in hands, then roll into a cylinder. Flatten the top and bottom gently to get that tater tot shape. Lay molded tots on a parchment lined cooking sheet.
- Heat up oil in deep heavy bottomed pot to about 350 degrees F.
- Fry in groups of 5 or 10 depending on pan size. They should have space around them in the pan. Make sure to gently stir them a few times and unstick them from the bottom. Fry till golden and crispy, 3 – 4 minutes.
- Place cooked tots on a paper towel to reduce oil.
- Serve!
