Homemade Tater Tots? Yep.

I’ve been rocking the fancy food for a while now, and today I wanted something a little low-brow. I’d been toying with the idea of making tater tots from scratch for some time, but I’d never gotten around to it. I know, I know, it was all trendy like three years ago for restaurants to sport homemade tots, and I’m probably behind the curve, but I figured the time was right. I tinkered a bit and came up with this recipe. I made these plain, but I’m sure you could add minced herbs, onions, tiny bacon bits, nuggets of cheese — all these variations sound great right now, as I write this. Yummy!

It’s pretty easy to make homemade tater tots!

I didn’t actually count, but I think this recipe will make between sixty and eighty tots.

You’ll need:

2 large russet potatoes (about 1.75 pounds)
2 tablespoons potato starch
1 teaspoon kosher salt
1 teaspoon granulated sugar
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
pinch onion powder
1 egg
Oil to fry the tots, ideally in a counter-top fryer.

Potatoes, box grater, potato starch.

Now do this:

Put potatoes in cold water to cover in a pot. Bring to a boil and simmer potatoes until just fork tender. Remove potatoes from water and allow them to cool for five to ten minutes. When they’re cool enough to handle gently peel the skin off and grate the potatoes using the large holes of a box grater. If the potato crumbles and you can’t force it through the grater, coarsely chop what’s remaining with a large chef knife.

Mix by hand. It’s fun and it’s efficient.

Put the grated potato into a large bowl and add starch, salt, sugar, pepper, garlic powder, onion powder, and egg. Mix well with hands.

Make log of the potato mixture on wax paper, over aluminum foil.

To form the tots lay out a piece of aluminum foil about 18″ wide. Place a smaller piece of wax paper over the foil. Take one quarter of the potatoes and form a loose log of potatoes in a line down the paper. Fold the wax paper over and gently roll a long cigar of potato mash about 3/4 inch in diameter. Use the aluminum foil to create a sturdy wrapper around the potato log. Wrap snugly and refrigerate. Repeat the process for the rest of the potatoes. Chill for a minimum of 30 minutes.

Tot nuggets ready for the fryer.

Unwrap the potato logs gently and cut into small chunks, about 1/2 – 3/4 inch wide. Fry in batches at 375 degrees F until golden brown, about six minutes. Season with salt if necessary. Eat with ketchup, that’s required!

Have fun with your food!


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