10 Jumbo Russet Potatoes
1 small grated onion
8 Tablespoons flour
1 Tablespoon Rosemary
1 tsp salt
canola oil for frying
Directions:Peel and cube potatoes. Boil potatoes until tender. If you want to make potato skins, using your raw potato skins, please see this recipe: Potato Skins, using Raw Potato skins
Drain and pass through a potato ricer, into a mixing bowl.
Mix onion, flour, eggs, rosemary, salt, and pepper in a small bowl. Once mixed, pour over potatoes and mix with a fork.
On a floured surface(I put flour on parchment paper for easier clean up). Take about a cup of mixture and roll into 1 inch logs. Cut log into tots.
Heat a few inches of oil in a dutch oven to 350 degrees. Place small batches of tots into oil and fry a few minutes until browned. Drain tater tots on a wire rack, placed on a covered cookie sheet.
This recipe makes a ton; however, you can freeze leftovers individually on a sheet pan in the freezer. Once frozen, place tots in a gallon size bag in the freezer.
You may reheat tots at 400 for 12-15 minutes.