I have always loved the tater tot and have hesitated making them because of the difficulties in getting them into that quintessential tube shape. Now that I have gotten over that hang up, I'd like to share a very easy recipe that will make, dare I say, "better", tater tots.
Here's what you'll need:
1 pound yukon gold potatoes (about 3 medium to med-large sized potatoes)
1 medium or large egg
1 tsp. granulated garlic
1 tsp. granulated onion
1 tsp. smoked paprika (regular paprika will also work)
1 tsp. potato starch (any other starch will also work)
3/4 tsp. sea salt
3/4 tsp. ground black pepper
2-3 cups vegetable oil
Condiments of your choice (ketchup, mustard, ranch, etc.)
Here's what you'll do:
- Fill a medium-sized pot with water until about 3/4 full. Place on a burner over high heat to bring to a boil.
- While waiting for your water to boil, use a box grater to shred all the potatoes with the largest holes.
- Once the water comes to a boil, add all the shredded potatoes into the boiling water. Turn the heat off immediately and give the potatoes a gentle stir with a wooden spoon.
- Place a strainer or colander with small holes into the sink and turn the cold water on.
- Drain the potatoes into the strainer. The total cooking time should not be more than 30 seconds. This short cooking time will allow the tots to have the perfect texture once cooked a second time.
- Once drained and cooled with running cold water, allow the potatoes to drain, giving them a squeeze in the strainer to expedite drainage.
- Then place the potatoes onto a clean, dry tea towel or kitchen towel. Bring up the corners until all the potato is in a parcel, give the towel a twist over the sink to squeeze as much water out as possible.
- Open the towel onto your counter or a cutting board and spread the potatoes out in a layer. Let air dry for about 30 minutes to 1 hour. This step prevents your tots from being too wet, which will prevent them from falling apart too much during the shaping process.
- Add the dried potatoes to a medium-sized mixing bowl. Sprinkle the garlic, onion, smoked paprika, potato starch, salt and pepper over the shreds. Give it a good toss for even coating. Then add the egg and mix to combine well.
- Cover bowl with plastic wrap or a plate and let rest in the fridge for about 30 minutes to 1 hour. This will allow the seasonings to penetrate the potato and the starch to hydrate and help hold the shreds together.
- When ready to cook, add some vegetable oil to a medium skillet or small pot until about 1.5 inches deep. Place this on medium-high heat.
- While you are waiting for your oil to heat up, take a small ice cream scoop or a tablespoon and form little balls or ovals with the shredded potatoes, pressing firmly to help the potatoes hold their shape. Lay on a plate or cutting board.
- When the oil reaches about 350 degrees (if you have a thermometer, please use it), or when the oil becomes shimmery and one piece of shredded potato fries to a golden brown within 10 seconds, add the tots to the oil, in batches, using a slotted spoon, and cook for 2-3 minutes until golden brown.
- Remove from oil onto a plate lined with a paper towel, let cool for a few minutes and serve with your favorite condiments.
- Enjoy!
