Red potatoes have less starch and more sugar, so they’re drier and stickier than a russet. I had a heck of a time forming these into tots, but I persevered with a bowl of water to rinse my hands. I can’t wait to make these again, but with a russet instead. They’re starchy and light, which makes them perfect for frying. Even so, these were really good. SP loved them. Now if only we could get Baby Girl to like them…
Homemade Tater Tots
As seen on Damn Delicious
2 pounds russet potatoes, peeled
1 tablespoon all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried dill
Kosher salt and freshly ground black pepper, to taste
1 cup vegetable oil
Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.
Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.
Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add tots (don’t crowd the pan) and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate. Sprinkle with some more salt and then serve immediately.*
*TO FREEZE: Transfer cooled tater tots to an airtight container. Freeze up to 1 month. To bake, preheat oven to 400 and bake until heated through, about 15-17 minutes.