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Tater Tots

Source of Recipe

From "Classic Snacks Made from Scratch" by Casey Barber


Recipe Introduction

"Whether you can quote Napoleon Dynamite by heart ('Napoleon, gimme some of your tots...') or just have an affinity for crunchy starches, you've got to admit that tater tots are genius. And these aren't soggy, weak-ass lunchroom tater tots. This version coats fluffy baked potato bits in panko for extra crispiness. Health-minded cooks might be tempted to bake these, but be warned: you'll lose a lot of crunch and flavor by foregoing a quick dip in the hot oil. For the most authentic results, stick with frying."

List of Ingredients

Tots:
◦  1 pound russet potatoes
◦  ½ cup (2â…› ounces) unbleached all-purpose flour
◦  ¼ cup (about 1 ounce) finely grated Pecorino Romano cheese
◦  ½ tsp garlic salt
◦  ¼ tsp kosher salt, plus more for seasoning
◦  1 large egg, beaten

Coating:
◦  1 large egg whisked with 1 tablespoon water, for egg wash
◦  2 cups panko bread crumbs

Frying:
◦  Vegetable or canola oil


Recipe

Prepare the potatoes:
Preheat the oven to 400° F. Scrub the potatoes, then puncture one or two times on all sides with a fork or paring knife. Wrap each potato in foil and bake for 45 minutes to an hour, until just hitting the tender side of being cooked. The potatoes should still retain some firmness. Unwrap the potatoes - careful, hot steam may escape - and let cool on a wire rack until you can peel off the skins by hand.

Line a rimmed baking sheet with waxed paper.
Grate the peeled potatoes into short and chunky strips, like shreds of grated cheese, using the coarse holes of a box grater. In a large bowl, use your hands to mix the grated potatoes with the flour, cheese, garlic salt, kosher salt, and beaten egg.

Coat the potatoes:
Have the egg wash ready in one bowl and the panko bread crumbs in another. Roll a small ball of the potato mixture between the palms of your hands to form the familiar cylindrical tater tot shape. Dip it into the egg wash, then roll in the panko to coat. Place on the prepared baking sheet and repeat to form the rest of the tater tots. Freeze for at least 1 hour. (Once frozen, the tots can be transferred to a freezer bag and kept frozen for up to 3 months.)

Fry the tater tots:
Heat at least 2 inches of vegetable or canola oil to 350° F in an electric deep fryer or large, high-sided pot. Line a baking sheet with paper towels and an upside-down wire cooling rack.

Add the tater tots in batches and cook until golden brown. Frying time will vary based on your equipment, but should take no more than 4 to 5 minutes per batch. Transfer to the lined baking sheet with heatproof tongs or a metal skimmer or strainer, and sprinkle with kosher salt. Serve the tater tots immediately.


Makes about 3 dozen tots