Tater tots

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Oh potato, what would I ever do without you?  So versatile, so tasty, so cheap.

I’m a big fan of the humble spud, especially when in chip form.  I’ve never bought tater tots from the supermarket before, but thought recently why not try and make them at home anyway.  They always look tasty, and homemade has to be better than store-bought, right?  Right.

These were cooked on Sunday and frozen to use later in the week.  They’re quite filling as a side dish, so don’t go crazy with the servings!

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Ingredients

1 kg starchy potatoes (russet, Maris Piper etc.)

1 TBsp all purpose flour

1/2 tsp garlic granules/powder

1/4 tsp onion powder

1/4 teaspoon dill

sea salt & cracked pepper to taste

1 cup vegetable oil

Method

Peel the potatoes, add to a saucepan and cover with water.  Bring to the boil, turn down the heat and simmer for 7 minutes, or until the spuds are par boiled.

Remove potatoes from heat, drain and set aside to cool.

When cool, grate the spuds with a box grater (or if you’re fancy and have one, a food processor with a grater blade!).  When grated, remove as much moisture from the potatoes as you can, with either a clean tea towel or kitchen paper roll.

Transfer grated spuds to a large bowl and add the remaining ingredients, apart from the oil.  Stir until combined.  The mix should be fairly dry at this stage.

Roll into tater tots sized balls and place on a plate/chopping board, ready to fry.  Your hands will get sticky give them a wash every five or so tots.

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Heat the oil in a saucepan.  Test the oil readiness by dropping a small grated piece of potato into the oil.  If it floats almost immediately then you’re good to go.

Carefully place six or seven tots into the oil, ensuring there is plenty of space between them.

Cook for four or five minutes, then turn over.  They should begin to brown nicely.

Remove from the oil with a slotted spoon/tongs (carefully if using tongs!) and place on kitchen roll to drain off the excess oil.

Repeat until all of the tots have been cooked.

Serve immediately, or keep warm in a low temperature oven until ready to serve.

To freeze, ensure your tots are fully cooled and store in a freezable container.  When you want to have them again, remove from freezer and place on a baking tray.  Bake at 200C for 20 minutes and serve with burgers, beans or whatever the hell you want!

 

Makes enough tots for a side for 4 people (or be a piggy and eat them all in one sitting!)

Time to make: 10 mins boiling spuds / 15 minutes grate and roll / 15 minutes frying = 40 minutes (this doesn’t include the half hour or so it takes the spuds to cool)

On a scale of easy (1) to pull your hair out difficult (5) = 2.5, recipe has quite a few steps, plus waiting for the spuds to cool, and getting your hands dirty.

#nowplaying The Last Shadow Puppets – Miracle Aligner

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