Finally, we can be free of the tyranny of the freezer bag tater tots! Homemade Tater Tots don’t even take that much longer to make and the results are oh-so rewarding! Crispy and a beautiful golden-brown on the outside, fluffy and tender on the inside, each potato pillow is ready for dipping the moment they’ve stepped out of the fryer! Already wonderfully seasoned and ready to wow you more than fries ever could, Homemade Tater Tots are the apex of the fried potato world!
Ingredients
- 2 pounds russet potatoes, peeled
- cold water, to taste
- 1 tablespoon all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried dill
- kosher salt, to taste
- freshly ground black pepper, to taste
- 3 cups vegetable oil
- 2 tablespoons fresh parsley leaves, chopped
Directions
Step 1 –Place the potatoes in a Dutch oven.
Step 2 –Cover the potatoes with the salted, cold water by 1 inch.
Step 3 –Bring the water to a boil.
Step 4 –Reduce the heat to low and cover the Dutch oven.
Step 5 –Simmer the potatoes until parboiled, about 6-7 minutes.
Step 6 –Drain the potatoes well and allow them to cool.
Step 7 –Using a box grater, finely shred potatoes.
Step 8 –Using a clean dish towel or cheese cloth, drain the potatoes completely, removing as much of the moisture as possible.
Step 9 –Transfer the potatoes to a large bowl.
Step 10 –Stir the flour, the garlic powder, the onion powder, the oregano, and the dill into the shredded potatoes.
Step 11 –Season the potatoes with the salt and the pepper. The potato mixture should be workable, but dry.
Step 12 –Form the potato mixture into tots.
Step 13 –In a large stockpot or a Dutch oven over medium-high heat, heat the vegetable oil to 360 degrees F.
Step 14 –Working in batches, add the tots to the hot oil and cook until evenly golden and crispy, about 3-4 minutes.
Step 15 –Transfer the cooked tots to a paper-towel-lined plate to drain and repeat until all of the tots are cooked.
Step 16 –Serve immediately, garnished with the parsley.
