Indian-Spiced Potato Tots Recipe

• 1 1/4 pounds russet potatoes (about 2 medium), scrubbed
• 1 teaspoon plus 1 1/2 to 2 cups canola oil
• 3/4 teaspoon panch phoron, finely ground in a spice grinder or mortar and pestle
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 tablespoon all-purpose flour
• 1 teaspoon fine salt, plus more as needed
• Cucumber-Yogurt Sauce, for dipping (see Game Plan note)

1. Heat the oven to 450 degrees F and arrange a rack in the middle.
2. Place the potatoes in the oven and bake until easily pierced with a knife but still firm in the center, about 35 to 40 minutes.
3. (If you have 3 smaller potatoes, cook them about 25 to 30 minutes.)
4. Meanwhile, heat 1 teaspoon of the oil in a small frying pan over medium heat.
5. Add the panch phoron, turmeric, and cayenne and cook, stirring frequently, until fragrant, about 1 minute.
6. Remove from heat and set aside.
7. When the potatoes are cool enough to handle but still hot, peel away the skin using a paring knife and discard.
8. Shred the potatoes on the large holes of a box grater.
9. Transfer the potatoes to a large bowl, sprinkle in the flour, salt, and cooled spice mix and stir gently until combined.
10. Measure 1 teaspoon of the potato mixture and roll into a short cylinder about 1 1/2 inches long and 3/4 inch wide.
11. Place on a baking sheet and repeat with the remaining potato mixture.
12. Line a second baking sheet with paper towels; set aside.
13. Add enough of the remaining oil to a large frying pan to reach about 1/4 inch up the sides and set over medium-high heat until hot, about 5 minutes.
14. Check to see if the oil is hot by submerging the handle of a wooden spoon or wooden chopstick till it touches the bottom of the panthe oil should bubble vigorously.
15. When its ready, fry the tots in batches of 8 to 10 pieces (do not overcrowd the pan), turning once, until medium golden brown on both sides, about 2 to 3 minutes per batch.
16. Using a slotted spoon, transfer to the paper-towel-lined baking sheet and season with salt.
17. Serve immediately with cucumber-yogurt sauce.
18. To freeze, let the fried tots cool, then transfer to an airtight container or zip-top bag.
19. Arrange in a single layer and place in the freezer.
20. To reheat, heat the oven to 400 degrees F and arrange a rack in the middle.
21. Evenly spread the tots in a single layer on a baking sheet and bake until hot, about 15 minutes.

russet potatoes, canola oil, phoron, turmeric, cayenne pepper, flour, salt, cucumber

Taken from www.chowhound.com/recipes/indian-spiced-potato-tots-29272 (may not work)