Homemade Tater Tots
Homemade Tater Tots is a dairy free, lacto ovo vegetarian, and vegan recipe with 6 servings. One serving contains 158 calories, 4g of protein, and 4g of fat. For 44 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. If you have kosher salt, russet potatoes, fresh parsley leaves, and a few other ingredients on hand, you can make it. 113117 people were impressed by this recipe. Many people really liked this side dish. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Damn Delicious. Overall, this recipe earns a super spoonacular score of 84%. Similar recipes include Homemade Tater Tots, Homemade Tater Tots, and Homemade Cheddar Tater Tots.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
1/4 teaspoon dried dill
1 tablespoon all-purpose flour
2 tablespoons chopped fresh parsley leaves
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
2 pounds russet potatoes, peeled
1 cup vegetable oil
Equipment:
cheesecloth
box grater
kitchen towels
sauce pan
bowl
dutch oven
frying pan
paper towels
Cooking instruction summary:
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 to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.Serve immediately, garnished with parsley, if desired.*
Step by step:
1. 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.
2. 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.
3. Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
4. Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes.
5. Transfer to a paper towel-lined plate.
6. Serve immediately, garnished with parsley, if desired.*
Nutrition Information:
covered percent of daily need
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