Guys, this recipe is really so simple and straightforward. Don’t be afraid by the fact that you have the boil the potatoes, grate them, and then also form them into tater tots. I was actually freaking out over this and thought I had gotten in way over my head, but I could not have been more wrong. It was truthfully so simple and easy and every step went by flawlessly.
This recipe is actually really fun to do as a group with friends or with children or grandchildren. It is easy to follow, and kids would love to help with grating the potatoes as well as shaping them. Also, double or triple the recipe and then just freeze the tater tots for future use. It will help make future breakfasts or dinners quite quick.
Ingredients
2 large russet potatoes, peeled
1 tablespoon Gold Medal all-purpose flour
1 teaspoon McCormick Garlic Powder
1/2 teaspoon McCormick onion powder
1/4 teaspoon McCormick dried oregano
1/4 teaspoon McCormick dried dill
Kosher salt and freshly ground black pepper to taste
1 cup vegetable oil
2 tablespoons chopped fresh parsley leaves
Directions
Place potatoes in a large pot and cover with cold water. Bring to a boil and then cook for about 6-7 minutes. Drain well and let cool.
Using a box grater, finely shred the potatoes (try not to shred them to strings or it will be difficult to bite into later). Using a clean dish towel or cheese cloth, drain potatoes, removing as much water as possible.
Transfer potatoes to a large bowl and then stir in flour, garlic powder, onion powder, oregano and dill followed by salt and pepper to taste. The mixture should be workable, but dry. Form the potatoes into tots.
If you’re planning to fry these (for best results), heat the oil in a large pot over medium heat, then add tots to skillet and cook until golden and crispy (about 3-4 minutes). Transfer to a paper towel-lined plate.
If you’re planning to bake these, preheat oven to 425 degrees, line a baking sheet with aluminum foil and grease it. Plate tots on the sheet, then bake them for 20 minutes, turning the tots over at the halfway point.
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Quick Tip: Use a mini ice cream scooper to make the size of the tots even throughout.
Thank you to toeatdrinkandbemarried.com for this tasty recipe!
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