Tater’ tots were a staple food in most of my friends homes growing up. These little bites of crispy goodness are simple to make ahead of time at home to have on hand for a quick side to any meal.
Before we start this recipe, were going to give you a lesson in potatoes. Why? Because this recipe will not come out right if you use the wrong kind of potato.
There are 2 Categories of potatoes-
Mealy potatoes include Idaho’s, Russet, Burbanks, Russet Arcadia, Norgold Russet, Goldrush, Norkotah and Long White. You’ll know them because they are Thick skinned, they’re very high in starch.
Waxy potatoes – Round White, Round Red, Yellow Potato, Red skin Potato and Salad Potatoes, Waxy potatoes are high in moisture, high in natural sugars, but very low in starch and have a very thin skin. For recipes requiring shredded potatoes such as this homemade tater tot recipe or homemade hashbrowns, you’ll want to use a Low starch, thin skinned, “waxy” potato; otherwise it will turn a nasty gray color during cooking.
8 med. Waxy potatoes, cooked and peeled
4 rounded tbsp. flour
1 tsp. salt
Finely shred the potatoes or use ricer while potatoes are hot. Stir in flour, salt, and pepper. (Avoid mashing them as they take on a doughy/starchy texture).
Heat 1/4″ oil in heavy pan. Form into small balls ( a cookie dough scoop works great for this!!) and drop into oil. Fry till slightly golden.
Drain on paper towels, Cool then freeze.
To Reheat quickly:
Bake in single layer on baking sheet at 400F till crispy
Optional Flavor Add-ins/ Variations:
- 1 Tbs Fresh Chopped Chives
- 1 Tbs. Chipotle Pepper
- 1 finely chopped jalapeno (seeds removed!)
What are your favorite seasonings for your homemade Tater’ Bites?
© Can Stock Photo Inc. / Scruggelgreen