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Category: Side Dish
Prep Time: 25 min Cook Time: 20 min Total Time: 45 min
Yield: 6 servings
Ingredients:
•2 pounds russet potatoes, peeled
•1 tablespoon all-purpose flour
•1 teaspoon garlic powder
•1/2 teaspoon onion powder
•1/4 teaspoon dried oregano
•1/4 teaspoon dried dill
•Kosher salt and freshly ground black pepper, to taste
•1 cup vegetable oil
•2 tablespoons chopped fresh parsley leaves
Directions:
1.Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.
2.Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
3.Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.
4.Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
5.Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
6.Serve immediately, garnished with parsley, if desired.*
Recipe Source: damndelicious
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Homemade Tater Tots
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Say goodbye to those frozen bags of tater tots. This homemade version is so easy, freezer-friendly and way better than store-bought!
Category: Side Dish
Prep Time: 25 min Cook Time: 20 min Total Time: 45 min
Yield: 6 servings
Ingredients:
•2 pounds russet potatoes, peeled
•1 tablespoon all-purpose flour
•1 teaspoon garlic powder
•1/2 teaspoon onion powder
•1/4 teaspoon dried oregano
•1/4 teaspoon dried dill
•Kosher salt and freshly ground black pepper, to taste
•1 cup vegetable oil
•2 tablespoons chopped fresh parsley leaves
Directions:
1.Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.
2.Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
3.Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.
4.Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
5.Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
6.Serve immediately, garnished with parsley, if desired.*
Recipe Source: damndelicious
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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