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Homemade Tater Tots




Source of Recipe


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List of Ingredients




1 1/3 pounds russet potatoes (about 4 medium potatoes)
1 tablespoon all-purpose flour
1 teaspoon salt
½ teaspoon garlic powder
2 cups peanut oil, for frying
Ranch dressing, for dipping

Recipe



Place rack in the middle of the oven and heat the oven to 450 degrees. Scrub each of the potatoes with water and pat dry with a towel. Pierce potatoes several times each with a fork. Place the potatoes in the oven and bake until easily pierced with a knife but still firm in the center, about 25 minutes.

When cool enough to handle but still hot, peel away the skin using a paring knife and discard. Shred the potatoes on the large holes of a box grater or use a food processor. Transfer the potatoes to a large bowl, sprinkle in the flour, salt and garlic powder and mix until combined.

Measure about 1 teaspoon of the potato mixture and roll into a short cylinder. Place on a baking sheet and repeat with the remaining potato mixture. Line a second baking sheet with paper towels; set aside.

Add oil to a large Dutch oven and set over medium to medium-high heat until hot, about 5 minutes. Check to see if the oil is hot by submerging the handle of a wooden spoon or wooden chopstick until it touches the bottom of the pan—the oil should bubble vigorously. When it’s ready, fry the tots in batches of 8, turning once, until medium golden brown on both sides, about 2 to 3 minutes per batch. Using a slotted spoon, transfer to the paper towel-lined baking sheet. Serve immediately with ranch dressing.