Tater Tots

Name: Tater Tots
Ingredients: 4 lbs russet potatoes, peeled; 2 tablespoons kosher salt, plus more for seasoning; 1 teaspoon cracked black pepper, plus more for seasoning; 1 egg, beaten; 1/2 cup all-purpose flour; 1 tablespoon basil, finely chopped; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 4 ounces canola oil

9 ingredients

5 steps

Ingredients

4 lbs russet potatoes, peeled
2 tablespoons kosher salt, plus more for seasoning
1 teaspoon cracked black pepper, plus more for seasoning
1 egg, beaten
1/2 cup all-purpose flour
1 tablespoon basil, finely chopped
1 teaspoon smoked paprika
1 teaspoon garlic powder
4 ounces canola oil

Directions

1

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.
2

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.
3

Beat egg separately and add to the potatoes. Add remaining ingredients (except for the oil) to the bowl and blend thoroughly.
4

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.
5

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.