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.

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:

• Peel the potatoes and place in a large pot of cold water. Bring to a boil, and cook potatoes for 6 minutes. Immediately drain potatoes and allow to cool.
• Using a box grater, shred all potatoes into a large bowl. Use a kitchen town or cheese cloth to squeeze any excess moisture out of the potatoes. NOTE: russet potatotes shouldn't need this since they're relatively dry.
• Beat egg separately and add to the potatoes. Add remaining ingredients (except for the oil) to the bowl and blend thoroughly.
• Use an ice cream scoop to form the mixture into roughly a ball shape. Prep them on a plate to have them ready to cook. Carefully place the tots in oil heated to 350-375 degrees, making sure not to crowd the cooking vessel. Cook for about 4 minutes or until golden brown.
• Place newly-cooked tots on a paper towel; using a baking sheet with a paper towel is a good way to do this. Sprinkle with salt while still hot. Eat as-is or serve with ketchup or other dipping sauce.

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 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.

TATER TOTS® ROMANOFF

Steps:

• Combine TATER TOTS, sour cream, 1 cup cheese, onions and pepper; spoon into shallow 2-qt. casserole sprayed with cooking spray. Top with remaining cheese; sprinkle with paprika.
• Refrigerate several hours.
• Heat oven to 350°F. Bake casserole (uncovered) 35 to 40 min. or until heated through.