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
+=OR=+
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
combined.

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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