Sides

Tater Tots

May 1, 2015

Who doesn’t enjoy a classic tater tot, and one made from scratch to boot? This is one of those recipes that is fun for the whole family to come together and make.  Even your young kids, nephews, nieces, or child-like adult friends, can help with this simple treat that everyone will appreciate.

I hope you enjoy my take on Tater Tots and be sure to check out the rest of my #PotatoWeek recipes!

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 Start by heavily salting two Idaho Potatoes…

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…and wrap them in foil.

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Bake the potatoes for 1 hour at 400ºF. Remove the potatoes from the oven when they are fork tender.  

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Let cool before pealing the skin completely off each potato. 

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Once peeled, grate the potato using the largest setting on your box grater.

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Transfer shreds to a large mixing bowl.

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In a small sauté pan on medium heat add 1/2 cup of butter to melt…

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…1 tbsp of chopped parsley, 1 tbsp of thyme, and 1 tbsp of rosemary.

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Let the mixture sauté for about 2-3 minutes.  You want the butter to be infused with the herbs, but NOT browned.  

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Add the melt butter medley to the grated potato.

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Add salt and pepper for taste…

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…and 3 tbsp of all-purpose flour.

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Mix until all ingredients are throughly combined.

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Next use a small ring cutter, or any tool shaped similarly…

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…to mold the potato herb mixture into that classic tater tot shape. 

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Once all of the tater tots are molded, dust them with all-purpose flour.  You want to ensure that each side of the tater tot is dusted.

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Bring a medium sauce pan, filled half-way with canola oil, to 375ºF.

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 Fry the tater tots for about 5-6 minutes…

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…or until they are a nice golden brown.

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Once cooked, remove from the oil and let them drain on paper towels.

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When you are ready to plate, simply give the tater tots a sprinkle of salt…

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…pair with your favorite dipping sauce, and ENJOY!

Tater Tots

Tater Tots

Ingredients

  • 2 large Idaho potatoes
  • 1/2 cup melted butter
  • 1 tbsp chopped, parsley, thyme, and rosemary
  • 3 tbsp all purpose flour
  • canola oil for frying
  • salt and pepper to taste

Instructions

  1. Start by heavily salting two Idaho Potatoes and wrap them in foil.
  2. Bake the potatoes for 1 hour at 400ºF.
  3. Remove the potatoes from the oven when they are fork tender. Let cool before pealing the skin completely off each potato.
  4. Once peeled, grate the potato using the largest setting on your box grater. Transfer shreds to a large mixing bowl.
  5. In a small saute pan on medium heat add 1/2 cup of butter to melt, 1 tbsp of chopped parsley, 1 tbsp of thyme, and 1 tbsp of rosemary. Let the mixture saute for about 2-3 minutes. You want the butter to be infused with the herbs, but NOT browned.
  6. Add the melt butter medley to the grated potato.
  7. Add salt and pepper for taste and 3 tbsp of all-purpose flour. Mix until all ingredients are throughly combined.
  8. Next use a small ring cutter, or any tool shaped similarly, to mold the potato herb mixture into that classic tater tot shape.
  9. Once all of the tater tots are molded, dust them with all-purpose flour. You want to ensure that each side of the tater tot is dusted.
  10. Bring a medium sauce pan, filled half-way with canola oil, to 375ºF.
  11. Fry the tater tots for about 5-6 minutes, or until they are a nice golden brown. Once cooked, remove from the oil and let them drain on paper towels.
  12. When you are ready to plate, simply give the tater tots a sprinkle of salt, pair with your favorite dipping sauce, and ENJOY!
http://www.byrontalbott.com/tater-tots/

Screen Shot 2015-05-01 at 9.35.58 AM | Top Left: Boos Cutting Board | Top Middle: All-Clad Fry Pan| Top Right: Temperature Gun |

 | Bottom Left: Ring Cutter Set | Bottom Middle: Grater | Bottom Right: All-Clad Sauce Pan |

 

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  • Andrea May 1, 2015 at 11:28 pm

    I watched the youtube video and my mouth watered! My husband is crazy about tater tots and I’m seriously thinking about trying.. It didn’t sound like it was impossible to do! Great recipe! Thanks for sharing it with us!

    • Byron May 4, 2015 at 8:36 pm

      Thanks for tuning in! It’s actually a pretty simple recipe. I like to get the family involved with molding the tots, since it takes some time, but besides that–piece of cake!

  • Maicen February 6, 2016 at 6:05 am

    I was just wondering why it has to be large Idaho potatoes? Is it not possibly to make this with any other kind of potatoes? I live in Norway and I´m not really sure if we have Idaho potatoes here…