HOMEMADE POTATO TOTS ( TATER TOTS )
Add minced fresh onion if desired, these are great because you just prepare and freeze and just remove from the freezer when needed.
Provided by Kittencalrecipezazz
Categories Potato
Time 20m
Yield 40 tater tots (approx)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 33.5, Sodium 60.7, Carbohydrate 7.6, Fiber 0.9, Sugar 0.3, Protein 0.9
HOMEMADE TATER TOTS
Provided by Aaron McCargo Jr.
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
- Finely shred potatoes on a fine box grater. Season the potatoes with 1 1/2 tablespoons of salt and 1 teaspoon of pepper. Put the potatoes into a kitchen towel and squeeze out the excess liquid. Put the potatoes into a medium-sized bowl along with the egg and mix well. Add the flour and stir to combine. Stir in the cayenne, smoked paprika garlic powder, salt and pepper, to taste. The mixture should be workable but dry. Form the potatoes into balls or tots and fry, in batches, until golden brown, about 4 to 5 minutes. Remove from fryer and drain on a paper towel lined tray. Immediately season with salt and pepper, to taste. Transfer to a serving bowl and serve.
HOMEMADE POTATO TOTS
Provided by Damaris Phillips
Categories side-dish
Time 1h20m
Yield 48 mini potato tots
Number Of Ingredients 8
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.
HOMEMADE TATER TOTS®
Never have to buy frozen store bought Tater Tots® anymore. This will be a good, more healthy recipe for kids and adults to remember their childhood favorite. Frozen-friendly! Serve immediately, garnished with parsley. Dip the tots in our famous Divine Kuizine Remoulade sauce.
Provided by Shaysfoodjourney
Categories Appetizers and Snacks
Time 45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 217.9 calories, Carbohydrate 28.5 g, Fat 11.2 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 1752.4 mg, Sugar 1 g
HOMEMADE TATER TOTS
Never have to buy frozen store bought tater tots anymore. This will be a good more healthy recipe for kids and adults to remember their childhood favorite. Frozen-friendly!!
Provided by shaysfoodjourney
Categories Low Protein
Time 35m
Yield 24 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 174.4, Fat 18, SaturatedFat 3, Sodium 292, Carbohydrate 3.5, Fiber 0.4, Sugar 0.1, Protein 0.4
POTATO TORTE
Provided by Florence Fabricant
Categories side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place potatoes in a pot of salted water, bring to a boil and cook until tender, about 20 minutes. Drain, and mash in a mixing bowl.
- Preheat oven to 400 degrees. Butter an 8- or 9-inch baking pan at least 1 1/2 inches deep, preferably a springform or other loose-bottomed pan. Line the bottom with parchment paper, and heavily butter paper with about 1/2 tablespoon of butter.
- Add the cheese, mortadella, eggs, 2 tablespoons of the milk, nutmeg and salt and pepper to taste to the potatoes, and mix well. The potatoes should be smooth and thick, but not stiff. Add a little more milk if necessary. Spread potatoes in baking dish and smooth the top. Sprinkle with breadcrumbs, and dot with bits of the remaining tablespoon of butter.
- Bake about 35 minutes, until the bread crumbs are golden. Remove from oven and set aside for 10 minutes. Remove the sides of the baking pan, cut into wedges or squares and serve, taking care to lift the pieces off the parchment.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 5 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 524 milligrams, Sugar 2 grams, TransFat 0 grams
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