Homemade Tater Tots

Homemade Tater Tots
Homemade Tater Tots

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons neutral flavored oil, like grape seed or canola

  • 1 1/2

    pounds russet potatoes, peeled and cut into rough 1-inch chunks (about 2 potatoes)

  • 1 1/2

    teaspoons kosher salt

  • 1/2

    teaspoon onion powder

  • 1

    tablespoon cornstarch

  • 2

    tablespoons finely minced parsley, optional

  • 1

    ounce sharp white cheddar cheese, finely grated (about 1/3 cup)

  • Fresh ground black pepper

Directions

PREPARE POTATOES Heat oven to 400 degrees F. Line a baking sheet with aluminum foil and grease with half of the oil. Place potatoes in a bowl of cold water and agitate for 10 to 15 seconds. Drain. Transfer 1/2 of the potatoes to the bowl of a food processor and pulse until broken down into rough 1/4 to 1/8th inch pieces, about twenty-five 1-second pulses. Transfer to a clean dish towel and repeat with the remaining potatoes. Wrap dish towel around processed potatoes and squeeze well to remove as much liquid as possible. Discard liquid and transfer potatoes to a medium microwave-safe bowl. Microwave for 1 minute, stir, and then microwave for 1 more minute. Stir potatoes — they might be a little sticky — then let cool for 2 minutes. Sprinkle the salt, onion powder, cornstarch, parsley, cheese, and a few grinds of black pepper over the potatoes. Gently mix in to combine. (The mixture will be sticky, a rubber spatula or fork work well). BAKE TATER TOTS Shape potatoes into cylinders about 3/4-inch wide and 1-inch long. Place shaped tater tots onto oiled baking sheet. Drizzle tops of tater tots with remaining oil then bake until golden brown on the bottom, about 10 minutes. Carefully flip each tater tot — using two forks helps to wiggle any tots that are more stuck to the foil than others — then bake until the second side is golden brown, another 10 minutes.

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