Cuisine: American
Author: Andrea Cammarata
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
A quick and easy version of the delicious little potato creation...I didn't think it was possible...but these are even better!
- 2½ pounds of Russet Potatoes
- 1 level tablespoon of cornstarch
- salt and pepper to taste
- sprinkle with garlic powder about 1 teaspoon but if you want more...go for it.
- If you haven't tried the garlic salt from Trader Joe's try it and substitute it for the salt and garlic...it is sooooooo good!
- ½ cup of sauteed finely chopped onions or scallions (this is optional)
- Oil to Fry In
- Wash and Peel your potatoes
- Grate your potatoes by hand or with your food processor
- Place the grated potatoes in cold water
- Line a full size cookie sheet with parchment or aluminum foil
- Squeeze all the water out of the potatoes (handful by handful) and spread evenly over the entire sheet
- Add your seasoning to taste
- Sprinkle the cornstarch evenly over all the potatoes (I use a little sieve)
- Toss to lightly mix
- Place in a 400 degree oven for 18 minutes (just to dry out the potatoes a bit)
- Take out of the oven (they will still be white and not very pretty)...allow them to cool so you can handle them
- Take a small ice cream scoop...fill it up ...press it so it is packed...release ...you can use them that shape or you can shape them like a regular Tater Top or even around ball...totally up to you!
- When they are all formed...fry them in small batches in oil that is about 350 or a little hotter.
- Four minutes for lightly golden brown
- Five minutes for a much crunchier tot...for those that like a lot of potato taste...go for the light brown...those of you that love super crispy...go 5 minutes!
- Drain on paper towel or brown paper
- Serve warm with your favorite dip!
- Bon Appetit!
Recipe by The Cottage Market at https://thecottagemarket.com/homemade-tater-tots/
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