Homemadepotatototstatertots Recipes

HOMEMADE POTATO TOTS ( TATER TOTS )

Steps:

• Finely shred or use a ricer while potatoes are still hot.
• Stir in flour, salt, pepper and onion (if using).
• Heat 1/4-in oil in heavy pan.
• Form into small balls and drop in oil; fry until slightly golden.
• Drain on paper towels, then freeze for tater tot casseroles or to serve alone.
• When ready to serve, remove from freezer.
• Bake in single layers on a greased baking sheet; at 400 degrees until desired doneness.

CRUNCHY TATER TOTS FROM SCRATCH

Steps:

• In a large size sauce pan or Dutch oven, place peeled potatoes with water and bring to a rapid boil un-covered, cook the potatoes until slightly fork tender, but still firm in the center, (about 15 to 20 minutes).
• Let potatoes cool completely, then grate them using a cheese grater or food mill, you can also smash them with a fork for a more lumpy texture.
• Add the flour, egg, salt and pepper and mix by gently folding until completely combined.
• Form into small 1 inch balls, and then shape them into a small size barrel shapes, (pictured).
• Place them in the freezer for about 1 hour to let them cool completely and firm up.
• Heat the oil in a large size skillet, Dutch oven or fryer to 350 degrees F. and then fry the cooled tots until golden brown on all sides, (about 2 to 3 minutes). Drain excess oil on paper towels.
• You can freeze the tots after frying. (If you are planning on freezing for a later time, don't fry tots completely golden brown, you can brown them to perfection later in the oven). Place into a freezer zip-lock bag and freeze for up to 3 months.
• Remove from the freezer when you need them and bake on a greased cookie sheet in a 400 degree F. oven for 12 to 15 minutes or until golden brown and crispy.
• Makes about 6 dozen 1 1/2 inch tots.

TATER TOTS

Steps:

• Peel the potatoes and place in a large pot of cold water. Bring to a boil, and cook potatoes for 6 minutes. Immediately drain potatoes and allow to cool.
• Using a box grater, shred all potatoes into a large bowl. Use a kitchen town or cheese cloth to squeeze any excess moisture out of the potatoes. NOTE: russet potatotes shouldn't need this since they're relatively dry.
• Beat egg separately and add to the potatoes. Add remaining ingredients (except for the oil) to the bowl and blend thoroughly.
• Use an ice cream scoop to form the mixture into roughly a ball shape. Prep them on a plate to have them ready to cook. Carefully place the tots in oil heated to 350-375 degrees, making sure not to crowd the cooking vessel. Cook for about 4 minutes or until golden brown.
• Place newly-cooked tots on a paper towel; using a baking sheet with a paper towel is a good way to do this. Sprinkle with salt while still hot. Eat as-is or serve with ketchup or other dipping sauce.

HOMEMADE TATER TOTS®

Steps:

• Place potatoes in a pot; add cold water until potatoes are covered by 1 inch. Bring to a boil; reduce heat. Simmer until potatoes are softened, about 10 minutes; drain. Cool until easily handled, 10 to 15 minutes.
• Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl. Stir parsley, flour, salt, seasoned pepper, and onion powder into the potatoes until combined. Shape potato mixture into potato nuggets.
• Heat peanut oil in a deep-fryer or large stockpot to 350 degrees F (175 degrees C).
• Place potato nuggets in the fryer, 5 to 10 at a time. Cook until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel lined plate.

HOMEMADE TATER TOTS

Steps:

• Peel potatoes, place potatoes in pot and cover with cold water by inch. Bring to boil and cook until, parboiled. Drain well and let cool.
• Using a box grater, finely shred potatoes. Make sure you can get as much water out of the shredded potatoes.
• In a large mixing bowl add shredded potato. Stir in spices, flour, and fresh parsley. The mixture should be workable but dry. Form potatoes into tots.
• Heat peanut oil in a large stockpot or deep fryer over medium high.
• Add tots to the fryer, 5 or 10 at a time, and cook until golden brown and crispy, about 3-4 minutes. Transfer to a paper towel lined plate.
• Serve immediately, garnished with parsley. Dipping the tots in our famous Divine Kuizine Remoulade sauce.

TATER TOTS

Steps:

• Cook the potatoes in boiling water until tender. Then process them using a ricer or food mill OR mash them with a fork for a more lumpy texture.
• Add the flour, egg, some seasoned salt and pepper and combine.
• Form into balls, and then slightly flatten into discs. Let them cool completely.
• Heat some canola oil in a cast-iron skillet and fry the cooled tots until golden. Drain on a paper towel.
• You can freeze the tots after frying. Remove from the freezer when you need them and reheat in a 400 degree F oven for 10 to 12 minutes.

HOMEMADE POTATO TOTS

Steps:

• Preheat the oven to 425 degrees F. Spray two 24-cup mini muffin tins with cooking spray.
• Place the russets into a large pot and cover with cold water. Bring to a simmer over medium heat and cook until halfway done, 5 to 7 minutes. Drain, then use a kitchen towel to carefully remove skins. Let cool for 15 minutes.
• Grate the par-cooked russets into a large bowl. Grate the red potatoes and add them to the bowl as well. Add the salt, pepper, flour and olive oil. Gently combine by hand.
• Scoop one tablespoon of the potato mixture into each muffin cup, pressing flat with your fingers. Bake until brown at the edges, 15 minutes, then flip so that each side gets golden brown! Spray the tops with more nonstick spray and sprinkle with salt. Return to the oven and bake until browned, another 12 to 15 minutes.
• Serve with ketchup and mustard for dipping.