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Crispy Potato Tots

Source of Recipe

From "Potatoes 20 Ways" by America's Test Kitchen


Recipe Introduction

"In search of homemade potato tots with golden, crunchy exteriors and light, fluffy interiors, we started by mixing potato with flour and egg as most recipes call for. These tots were dense and heavy. Parcooking the potatoes in the microwave was a step in the right direction, and reducing the flour and omitting the egg helped. To minimize the glueyness, we processed the potatoes with water to rinse off the excess starch. A small amount of salt in the mixture kept the interior downy white. If your food processor has a capacity of less than 11 cups, you'll need to process the potatoes in two batches. If any large pieces of potato remain after processing, chop them coarsely by hand. To make handling the uncooked tots easier, use a wet knife blade and wet your hands. Once the tots are added to the hot oil, they may stick together; resist the temptation to stir and break them apart until after they have browned and set. You will need at least a 6-quart Dutch oven for this recipe."

List of Ingredients

â—¦ 1 cup water
â—¦ 2 ¼ teaspoons salt
â—¦ 2 ½ pounds russet potatoes, peeled and cut into 1 ½-inch pieces
â—¦ 1 ½ tablespoons all-purpose flour
â—¦ ½ teaspoon pepper
â—¦ 1 quart peanut or vegetable oil


Recipe

Whisk water and salt in bowl until salt dissolves. Pulse potatoes and salt water in food processor until potatoes are coarsely ground, 10 to 12 pulses, stirring occasionally. Drain mixture in fine-mesh strainer, pressing potatoes with rubber spatula until dry (liquid should measure about 1 ½ cups); discard liquid. Transfer potatoes to bowl and microwave, uncovered, until dry and sticky, 8 to 10 minutes, stirring halfway through microwaving.

Stir flour and pepper into potatoes. Spread potato mixture in thin layer on large sheet of aluminum foil and let cool for 10 minutes. Push potatoes to center of foil and place foil and potatoes in 8-inch square baking pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Press potato mixture tightly and evenly into pan. Freeze, uncovered, until firm, about 30 minutes.

Meanwhile, adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in large Dutch oven over medium-high heat to 375 degrees. Set wire rack in rimmed baking sheet. Using foil overhang, lift potatoes from pan and cut into 48 pieces (5 cuts in one direction and 7 cuts in the other). Fry half of potato tots until golden brown and crispy, 5 to 7 minutes, stirring only after they have browned and set. Transfer to prepared wire rack and place in oven to keep warm. Return oil to 375 degrees and repeat with remaining potato tots. Serve.

Makes 4 dozen tots