Crispy Tater Potato Tots
- 2 1/4 teaspoons salt
- 2 1/2 pounds potatoes peeled and cut into 1 1/2-inch pieces
- 1 1/2 tablespoons flour, all-purpose
- 1/2 teaspoon black pepper
- 1 x peanut oil for frying
- Add the salt and water to a bowl, stir until the salt is dissolved, then add it to a food processor.
- Depending on your food processor you may need to split this step into two batches.
- Add the potatoes to the salt water and pulse repeatedly until the potatoes are coarsely ground.
- About 12, one second pulses.
- Stir after about 6 pulses to make sure all the pieces are reasonably evenly combined.
- Drain the potato water mixture through a fine sieve, pressing until very dry and discard the liquid.
- Transfer the potatoes from the food processor into a microwave safe bowl.
- Microwave for 10 minutes, stirring halfway through.
- Stir the flour and the black pepper into potatoes.
- Spread potato mixture into a layer onto an aluminum lined baking sheet to cool for 10 minutes.
- Using a spatula, push the potatoes into the center of the foil and move to an 8 or 9 inch square baking pan.
- Press firmly and evenly.
- Freeze, uncovered about 30 minutes until firm but not frozen solid.
- Preheat the oven to 200 degrees F to keep finished tots warm after frying.
- Preheat a deep fryer or large pot to 375F (190C).
- Lift partially frozen potatoes out of the baking pan and cut into 48 pieces, 7 x 5 cuts.
- Fry the tater tots in small batches until golden brown and crispy, about 6 minutes.
- Drain on paper toweling and place onto a baking sheet in the oven to keep warm.
- Serve.
- The can be make ahead and frozen for up to 1 1/2 months after frying.
- After potatoes cool, transfer to a zipper bag and store in the freezer.
- To reheat: preheat oven to 400F (200C) and baked for about 15 minutes.
salt, potatoes, flour, black pepper, peanut oil
Taken from recipeland.com/recipe/v/crispy-tater-potato-tots-54263 (may not work)