Tater Tots (Crispy, Homemade, Better Than Store-Bought)

Introduction

Ingredients

• 1 lb russet potatoes, peeled
• 1/2 Tbsp all-purpose flour
• 1 tsp Cooking with Greens Go To Blend
• 1/8 tsp dried dill
• Cooking with Greens Pink Sea Salt, to taste
• Cooking with Greens No Salt Onion Black Pepper, to taste
• Vegetable oil, for frying
• 1 Tbsp chopped fresh parsley leaves (for garnish)

Instructions

1. Parboil the potatoes:
   Place potatoes in a pot and cover with cold salted water by 1 inch. Bring to a boil, reduce heat, and simmer covered until parboiled, about 6–7 minutes. Drain well and let cool completely.
2. Shred and drain:
   Using a box grater, finely shred the cooled potatoes. Place shredded potatoes in a clean dish towel or cheese cloth and squeeze out as much water as possible.
3. Mix and shape:
   Transfer potatoes to a large bowl. Stir in flour, Go To Blend, dried dill, Pink Sea Salt, and No Salt Onion Black Pepper. Mix until just combined—the mixture should be workable but dry. Form potatoes into small tot shapes.
4. Heat oil:
   Pour vegetable oil into a large pot or Dutch oven to a depth of about 2 inches. Heat over medium-high until oil registers 360°F on a deep-fry thermometer.
5. Fry the tots:
   Working in batches, carefully add tots to the hot oil. Fry until evenly golden and crispy, about 3–4 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate.
6. Serve:
   Enjoy immediately, garnished with chopped fresh parsley if desired.

Tips & Variations

• For extra crispiness, double-fry the tots: fry once until lightly golden, let cool, then fry again until deeply golden.
• Add a pinch of garlic powder or smoked paprika for extra flavor.
• Serve with ketchup, aioli, or your favorite dipping sauce.

Frequently Asked Questions (FAQ)

• Shop our Go To Blend, Pink Sea Salt, and No Salt Onion Black Pepper
• Explore more appetizer recipes
• Try Cooking with Greens blends in your favorite savory snacks!