Another food item my beloved J has a thing for, are tater tots.
Like Oreo’s, but in potato form.
Somehow, that just doesn’t sound right.
Make no mistake – these are miles away from the frozen variety you’ll find in the store, far superior in flavor and texture. Honestly, they aren’t time consuming or difficult to make, plus you can make them ahead of time and chill the prepared tots until you are ready to fry.
Because just about everything is better deep fried.
Oh yes…..yes I did…. that post is coming up soon…….
Homemade Tater Tots – adapted from Bon Appetit
- 3 medium russet potatoes (about 2 pounds), scrubbed
- 2 scallions, chopped
- 1/2 cup seasoned Italian breadcrumbs
- 1/4 cup heavy cream
- 1 tbs sour cream or plain yogurt
- 1 tbs unsalted butter, room temperature
- 1/2 tsp granulated garlic
- 1/4 tsp freshly ground black pepper
- 2 tbs. grated Parmesan cheese
- 2 large eggs, beaten to blend
- Vegetable oil (for frying; about 3 cups)
Preheat oven to 400°. Prick potatoes all over with a fork and bake directly on oven rack until very soft when squeezed, 60–75 minutes. Let cool slightly.
Cut potatoes in half and scoop flesh into a medium bowl; discard skins. Mash, then mix in scallions, breadcrumbs, cream, sour cream, butter, granulated garlic, pepper, and 2 tablespoons Parmesan. Mix in eggs just until combined. Roll 1-tablespoon portions of potato mixture into balls.
Pour oil into a medium skillet to a depth of 1/2″ and heat over medium heat until bubbles form immediately when a little potato mixture is added. Working in batches, fry tots until deep golden brown, about 3 minutes per side. Drain on paper towels; season with salt.