• 2/2 Nat Tater Tot Day - 3

    From Dave Drum@1:2320/105 to All on Thu Feb 1 18:34:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Homemade Tater Tots
    Categories: Potatoes, Herbs
    Yield: 8 servings

    Oil for deep-frying
    2 lb Russet potatoes; peeled, io
    - 1" pieces
    2 tb Minced fresh parsley
    2 ts Dried parsley flakes
    1 tb Cornstarch
    1 ts Kosher salt
    1/2 ts Onion powder
    1/4 ts Pepper

    Place the potatoes in a bowl of cold water and stir them
    for 15 seconds. Drain the potatoes through a colander
    until they stop dripping. Pat them dry with paper
    towels, removing as much moisture as possible.

    In an electric skillet or deep fryer, heat the oil to
    350-|F/175-|C. Use enough oil to fully submerge the
    potatoes, with a few extra inches between the oil
    surface and the cooker's rim to accommodate bubbling.

    Fry the potatoes in batches for 6 to 8 minutes, until
    lightly browned. Remove each batch with a slotted spoon
    and let it drain on paper towels.

    In batches, place the fried potatoes in a food
    processor. Pulse just until the potatoes are in 1/8" to
    1/4" pieces, stopping before they become gummy. Transfer
    them to a large bowl and gently stir in the parsley,
    cornstarch, salt, onion powder and pepper until just

    Using about 1 tablespoon of the potato mixture for each
    Tater Tot, create one-inch-long cylinders with a
    slightly narrower diameter. Lay each on a baking sheet
    as you work, leaving space so that they donrCOt touch.

    Increase heat of the oil to 375-|F/190-|C.

    Fry the cylinders in batches for 4 to 5 minutes, turning
    frequently, until crisp and golden brown. Remove the
    finished Tater Tots with a slotted spoon and let them
    drain on paper towels. Serve immediately.

    Freeze unfried, shaped tots on a baking sheet for at
    least 1 hour, until firm. Transfer the frozen Tater Tots
    to a freezer-safe container and store them for up to 3
    months. Fry them from frozen in 375-|F/190-|C oil for 6 to
    8 minutes, until golden brown.

    Taste of Home Test Kitchen

    Makes: 2 pounds

    RECIPE FROM: https://www.tasteofhome.com

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