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Tater Tots Shawns

8 Servings

3 Lb Russet potatoes
2 Tbl All-purpose flour
1 Tsp Kosher salt
1 Tsp Onion powder
Peanut (or vegetable oil)
Salt

Set oven to 425F

Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with
a fork and place in a shallow baking pan. Bake for 35 to 40 minutes
or until a paring knife inserts easily but resists toward the center.

Cool for 20 minutes. Peel away and discard the skin. Coarsely shred
potatoes using a box grater or food processor. Place potatoes in a
large bowl. Sprinkle with the flour, 1 teaspoon salt, and onion
powder. Using your hands, mix well. Divide mixture in half. Transfer
each half of the mixture to a piece of waxed paper. Firmly pat each
into a 6" x 6" square about 3/4" thick. Using a large sharp knife,
cut each into 36 squares.

Fill a deep 3 quart saucepan or deep-fat fryer half full with oil;
heat oil to 350F Working in batches of 8 (oil will bubble
up as pieces are added), fry potato pieces in hot oil for 3 minutes
or until golden brown, stirring gently occasionally. Using a slotted
spoon, transfer to a paper towel-lined baking sheet. Sprinkle with
additional salt while warm.

TO FREEZE: Cool fried potato pieces and place in an airtight freezer
container. Freeze for up to 3 months. To serve, arrange pieces in a
single layer in a shallow baking pan. Bake in a 400F oven
for 15 minutes or until heated through and crisp.

SPICE IT UP: Replace the salt and onion powder with 1 to 2
tablespoons of Taco Seasoning, Prairie Seasoning, Pacific Seasoning,
Everyday Seasoning, Citrus Seasoning, or Fajita Seasoning. If using
Italian or Greek Seasoning, add 1 teaspoon kosher salt.

ROSEMARY-SMOKED BLACK PEPPER: Omit onion powder. Add 1 teaspoon finely
chopped fresh rosemary and 1/2 teaspoon smoked black pepper.
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