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Friday, May 31, 2013

Tater Tots


10 Jumbo Russet Potatoes
1 small grated onion
8 Tablespoons flour
2 eggs
1 Tablespoon Rosemary
1 tsp salt
canola oil for frying


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.

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