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Homemade Tots. Totally worth it.
Published: 9/6/2011 8:11 PM
Last Modified: 9/7/2011 11:34 AM


Homemade Potato Tots

I am not going to lie – there are easier ways to get your tots.

But homemade potato tots are worth it.

And let’s face it. Some things are worth the extra effort. Some things aren’t.

You gain crispiness and flavor. You lose the mushiness inside that frozen store-bought tots can have.

They fit in fine with the bar food craze. Go crazy with the dipping sauces. Spicy ketchup? Honey mustard? Garlic aioli?

They would also be great at any football party. You can make them ahead when you have time and bake them on a cookie sheet when you want to get your tot on.


Here’s the recipe:

Crispy Potato Tots
Makes 4 dozen

Note: If your food processor has a capacity of less than 11 cups, you will need to process the potatoes in two batches. If any large pieces remain after processing, chop them by hand.

2 ¼ teaspoons salt
2 ½ pounds russet potatoes, peeled and cut into 1 ½ inch pieces
1 ½ tablespoons all-purpose flour
½ teaspoon pepper
4 cups peanut or vegetable oil

1.Whisk 1 cup water and salt together in bowl until salt dissolves. Pulse potatoes and salt water in food processor until coarsely ground, 10 to 12 pulses, stirring occasionally. Drain mixture in fine-mesh strainer, pressing potatoes with rubber spatula until dry (liquid should measure about 1 ½ cups); discard liquid. Transfer potatoes to bowl and microwave, uncovered, until dry and sticky, 8 to 10 minutes, stirring halfway through cooking.

2. Stir flour and pepper 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 the pan, smoothing it flush to pan. Press potato mixture tightly and evenly into pan. Freeze, uncovered, until firm about 30 minutes.

3. Meanwhile, adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in Dutch oven over high heat until 375 degrees. Using foil overhang, lift potatoes from pan and cut in 1 ¼ by 1-inch pieces (6 cuts in one direction and 8 in the other). Fry half of potato tots, until golden brown and crisp, 5 to 7 minutes, stirring occasionally once they begin to brown. Drain on wire rack set in rimmed baking sheet and place in oven. Bring oil back to 375 degrees and repeat with remaining potato tots. Serve.

Make ahead: Cool fried potato tots, transfer to zipper-lock bag, and freeze for up to one 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.

Adapted from Cook’s Country October/November 2011




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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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