How amazing are potatoes? I love them in every form. So does Page. I have been wanting to do a tater tot for her for a long while now. They are super easy to make, especially if you have a food processor. You just throw the potatoes in, and the processor does all the work. All you have to do is form the tots. If you’re not into forming a few hundred tiny balls of potatoes, this also works as a recipe for hash browns–yes a two for one! I’ve used potato starch in this recipe, but feel free to use all purpose flour if you so choose. You can also substitute almost any potato in this recipe. Sweet potato tater tots are pretty awesome!
2 pounds of potatoes peeled–I used fingerlings and purple
1 tablespoon of potato starch (can sub for any flour you’d like)
1 teaspoon of garlic powder
1/2 teaspoon of onion powder
1 teaspoon of thyme
1 tablespoon of potato starch
1 cup of high heat oil like safflower or grapeseed
sea salt to taste
Directions: Place the potatoes in a pot in cold water–enough to cover them, and bring to a boil–allow to cook for 6-7 minutes,
then strain and allow to cool to room temperature.
Once cool, grate with a box grater, or grate in a food processor. Once grated, wrap the shredded potatoes in cheese cloth and wring out all the water that you can, transfer to a large bowl, add seasoning, and potato starch, and form tater tots.
TIP: If your dough is sticky wet your fingers, balls will be easier to form. Heat oil in a skillet. Once hot fry tots in batches until brown.
Transfer to a paper towel lined plate, season with salt and serve with my recipe for ketchup and enjoy!