Homemade Tater Tots Food

HOMEMADE TATER TOTS®

Steps:

• Place potatoes in a pot; add cold water until potatoes are covered by 1 inch. Bring to a boil; reduce heat. Simmer until potatoes are softened, about 10 minutes; drain. Cool until easily handled, 10 to 15 minutes.
• Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl. Stir parsley, flour, salt, seasoned pepper, and onion powder into the potatoes until combined. Shape potato mixture into potato nuggets.
• Heat peanut oil in a deep-fryer or large stockpot to 350 degrees F (175 degrees C).
• Place potato nuggets in the fryer, 5 to 10 at a time. Cook until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel lined plate.

HOMEMADE POTATO TOTS ( TATER TOTS )

Steps:

• Finely shred or use a ricer while potatoes are still hot.
• Stir in flour, salt, pepper and onion (if using).
• Heat 1/4-in oil in heavy pan.
• Form into small balls and drop in oil; fry until slightly golden.
• Drain on paper towels, then freeze for tater tot casseroles or to serve alone.
• When ready to serve, remove from freezer.
• Bake in single layers on a greased baking sheet; at 400 degrees until desired doneness.

HOMEMADE TATER TOTS

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
• Finely shred potatoes on a fine box grater. Season the potatoes with 1 1/2 tablespoons of salt and 1 teaspoon of pepper. Put the potatoes into a kitchen towel and squeeze out the excess liquid. Put the potatoes into a medium-sized bowl along with the egg and mix well. Add the flour and stir to combine. Stir in the cayenne, smoked paprika garlic powder, salt and pepper, to taste. The mixture should be workable but dry. Form the potatoes into balls or tots and fry, in batches, until golden brown, about 4 to 5 minutes. Remove from fryer and drain on a paper towel lined tray. Immediately season with salt and pepper, to taste. Transfer to a serving bowl and serve.

HOMEMADE TATER TOTS

Steps:

• Peel potatoes, place potatoes in pot and cover with cold water by inch. Bring to boil and cook until, parboiled. Drain well and let cool.
• Using a box grater, finely shred potatoes. Make sure you can get as much water out of the shredded potatoes.
• In a large mixing bowl add shredded potato. Stir in spices, flour, and fresh parsley. The mixture should be workable but dry. Form potatoes into tots.
• Heat peanut oil in a large stockpot or deep fryer over medium high.
• Add tots to the fryer, 5 or 10 at a time, and cook until golden brown and crispy, about 3-4 minutes. Transfer to a paper towel lined plate.
• Serve immediately, garnished with parsley. Dipping the tots in our famous Divine Kuizine Remoulade sauce.

HOMEMADE TATER TOTS!

Steps:

• Peel, cube, and boil the potatoes until tender.
• Drain, let cool slightly. Pass the potatoes through a ricer or use the small holes on your box grater.
• Put the potato into a mixing bowl and add the grated onion, flour (or GF flour mix), egg and season with salt and pepper.
• On a floured surface, roll into 1-inch-thick logs and cut into tots.
• Heat a few inches of oil in a large Dutch oven or a cast iron skillet.
• Fry the tots in small batches, do not overcrowd them.
• Season the cooked tots with a little extra kosher salt as soon as they come out of the pan.

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.

TATER TOTS

Steps:

• Cook the potatoes in boiling water until tender. Then process them using a ricer or food mill OR mash them with a fork for a more lumpy texture.
• Add the flour, egg, some seasoned salt and pepper and combine.
• Form into balls, and then slightly flatten into discs. Let them cool completely.
• Heat some canola oil in a cast-iron skillet and fry the cooled tots until golden. Drain on a paper towel.
• You can freeze the tots after frying. Remove from the freezer when you need them and reheat in a 400 degree F oven for 10 to 12 minutes.

TATER TOTS

Steps:

• If necessary, cook the bacon according to one of my easy methods listed below. Once cool, dice into small pieces.
• Increase the oven temperature to 425 degrees F. Scrub and peel the potatoes. Place potatoes in a large pot and cover with 1 inch of cold water. Bring to a simmer over medium heat and cook for 6 minutes (the potatoes should be about halfway cooked). Drain and let cool for 15 minutes.
• Once cooled, grate the potatoes into a large bowl.
• Add the olive oil, flour, salt, garlic powder, and black pepper. Gently combine by hand so that the ingredients are as evenly distributed as possible.
• Add the bacon, cheese, and chives.
• Stir to combine.
• Generously coat two 24-cup mini muffin tins with nonstick spray, or make the tots in two batches. With a spoon, scoop about one heaping tablespoon of the potato mixture into each muffin cavity, then with your fingers, press each scoop flat.
• Bake until the potatoes are brown at the edges, about 15 minutes, then remove from the oven and coat the tops with cooking spray. With a small offset spatula or table knife, flip each tot. Coat tops with nonstick spray once more, then return the pan to the oven and bake until browned, 12 to 15 additional minutes until golden brown. Let cool in the pan for 2 minutes, then serve with Greek yogurt or sour cream.