Homemade Crunchy Tater Tots Food

CRISPY BAKED PARMESAN TATER TOTS

Steps:

• 1. Preheat the oven to 450° F. Grease a baking sheet with olive oil. 2. In a food processor, pulse the potatoes together until finely chopped. If you don't have a food processor, you can skip this step. 3. Add the potatoes to a large bowl. Add the olive oil, 1 cup parmesan, flour, onion powder, garlic powder, oregano, and a large pinch of salt. Mix until combined and the mixture is moistened. 4. Scoop 1 tablespoon of the potatoes out of the bowl, pack it together with your hands until it holds a ball, then form into a cylinder and place on the prepared baking sheet. Repeat with the remaining mix. Don't stress about the shape, they don't need to be perfect. Brush/mist each tot with olive oil, be generous. Transfer to the oven and bake 10-12 minutes, slide a spatula underneath the tots, then flip and bake 10 more minutes. Flip once to the uncooked side, bake 10-12 minutes, until golden and crisp. 5. In a small bowl, combine 1-2 tablespoons parmesan, the garlic, and thyme/oregano. Sprinkle the warm tots with the parmesan. Serve tots with lots of ketchup for dipping. ENJOY.

HOMEMADE TATER TOTS RECIPE

Steps:

• Place potatoes in a bowl of cold water and agitate for 10 seconds. Transfer to a fine-mesh strainer and allow to drain for 5 minutes. Meanwhile, heat oil in large wok or Dutch oven over high heat to 350°F (177°C). Fry potatoes, stirring them with a wire spider until light golden brown and tender, 6 to 8 minutes, adjusting flame to maintain oil temperature. Transfer to a paper towel-lined bowl and allow to cool for 10 minutes. Reduce heat to low.
• Transfer 1/4 of the potatoes to the bowl of a food processor and pulse until broken down into rough 1/4- to-1/8 inch pieces, about 8 one-second pulses. Transfer to a mixing bowl and repeat with the remaining potatoes, working in 3 more batches.
• Add salt, starch, sugar, black pepper to taste, and any flavorings if desired. Gently mix with your hands to combine. Shape into cylinders about 3/4-inch wide and 1-inch long.
• Reheat oil to 350°F and add Tater Tots. Allow to fry for 1 minute, then gently agitate with a metal spider to separate them. Continue to cook, adjusting flame to maintain heat, until golden brown and crisp, about 4 minutes longer. Transfer to a paper towel-lined plate to drain. Season immediately with salt. Serve hot.

HOMEMADE CRUNCHY TATER TOTS

Steps:

• 1. In a bowl, combine all ingredients except corn flakes and dipping sauces. Chill mixture. Heat oven to 350^. Shape chilled mixture into 1-inch balls or little rolls(pillows) roll them in beaten egg and then in cornflakes that have a little butter added (this keeps them crisp) Place on a well sprayed baking sheet. Bake for 20-25 minutes until crispy. Serve hot with sauce.

CRUNCHY TATER TOTS FROM SCRATCH

Steps:

• In a large size sauce pan or Dutch oven, place peeled potatoes with water and bring to a rapid boil un-covered, cook the potatoes until slightly fork tender, but still firm in the center, (about 15 to 20 minutes).
• Let potatoes cool completely, then grate them using a cheese grater or food mill, you can also smash them with a fork for a more lumpy texture.
• Add the flour, egg, salt and pepper and mix by gently folding until completely combined.
• Form into small 1 inch balls, and then shape them into a small size barrel shapes, (pictured).
• Place them in the freezer for about 1 hour to let them cool completely and firm up.
• Heat the oil in a large size skillet, Dutch oven or fryer to 350 degrees F. and then fry the cooled tots until golden brown on all sides, (about 2 to 3 minutes). Drain excess oil on paper towels.
• You can freeze the tots after frying. (If you are planning on freezing for a later time, don't fry tots completely golden brown, you can brown them to perfection later in the oven). Place into a freezer zip-lock bag and freeze for up to 3 months.
• Remove from the freezer when you need them and bake on a greased cookie sheet in a 400 degree F. oven for 12 to 15 minutes or until golden brown and crispy.
• Makes about 6 dozen 1 1/2 inch tots.

PARMESAN TATERS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the tater tots and the olive oil in a bowl. Toss to coat, spread on a baking sheet and bake until golden brown and crisp, about 30 minutes.
• Remove the tater tots from the oven, season with salt and pepper and transfer to a mixing bowl. To the taters, add the garlic, parsley and cheese. Toss to combine and serve immediately.

CRISPY TATER TOT CASSEROLE

Steps:

• Lightly grease a 9 x 13 pan (makes cleanup easier).
• Spread beef in bottom of pan.
• Salt and pepper.
• Cover with the can of soup; spread evenly.
• Layer the frozen peas over the meat and soup.
• Arrange tater tots in rows over the casserole.
• Cover and bake at 375 for 1 hour and 15 minutes.
• Uncover and add slices of American cheese to top of casserole.
• Bake uncovered for 15- 20 minutes, till cheese is brown and casserole is hot and bubbly.

CRISPY POTATO TOTS(COOK'S COUNTRY)

Steps:

• In a small bowl, whisk water and salt together until salt dissolves. Transfer salt water and potatoes to the bowl of a food processor fitted with the metal blade and process until coarsely ground, 10 to 12 pulses, stirring occasionally.
• Drain potato mixture in fine-mesh strainer, pressing potatoes with a spoon until dry (liquid should measure about 1½ cups); discard liquid. Transfer potatoes to a microwave safe bowl and microwave, uncovered, until dry and sticky, 8 to 10 minutes, stirring halfway through cooking.
• Stir flour, black pepper and cayenne pepper(optional) into potatoes. Spread potato mixture into thin layer over large sheet of aluminum foil and let cool for 10 minutes. Push potatoes to center of foil and place foil and potatoes in 8-inch square baking pan. Push foil into corners and up sides of pan, smoothing it flush to pan. Press potato mixture tightly and evenly into pan. Freeze, uncovered, until firm, about 45 minutes.
• Meanwhile, preheat oven to 200 degrees F. Set a wire rack in a rimmed baking sheet; set aside. Heat oil in a saucepan over high heat until 375 degrees. Using foil overhang, lift potatoes from pan and cut into 1¼ by 1-inch pieces (6 cuts in 1 direction and 8 in other). Fry half of potato tots, until golden brown and crisp, 5 to 7 minutes, stirring occasionally once they begin to brown. Drain prepared baking sheet, season to taste and place in oven. Bring oil back to 375 degrees and repeat with remaining potato tots. Serve warm.
• Recipe Notes:.
• If your food processor has a capacity of less than 11 cups, you'll need to process the potatoes in two batches.
• If any large pieces of potato remain after processing, chop them coarsely by hand.
• To make handling the uncooked tots easier, use a wet knife blade and wet hands.
• To Make Ahead: Cool fried potato tots, transfer to zipper-lock bag, and freeze for up to 1 month. To serve, adjust oven rack to middle position and heat oven to 400 degrees. Place potato tots on rimmed baking sheet and bake until heated through, 12 to 15 minutes.