Okay. So first it was ketchup. And now I have this slammin’, simple, delicious, eat it from the spoon ketchup, it really needs something equal … fingers in ears, folks, Ernie is about to start shrieking again … I know! I’ll make TATER TOTS! The Tot is truly one of the world’s most perfect foods.
I have been told that perhaps I have gone round the proverbial bend … too much time on my hands … the best I can tell you is that I was, perhaps, dropped on my head as a child.
But Tater Tots! Come on! Why wouldn’t you make them from scratch if you possibly could!? And they’re baked! And, much to the chagrin of he-who-won’t-be-mentioned the shaping of the Tot is not a tightly-held industrial secret.
These were fabulously simple and yummy beyond belief. You may never buy a frozen Tater Tot again. This is a mishmash of a bunch of different recipe I found. One said to roll them in panko crumbs. I may try that next time, but don’t think it’s necessary. Would like a more even brown on them. But, hey, this was the first time out of the gate and they were inhaled in seconds!
- 4 russet potatoes, peeled
- 1 1/2 tablespoons salt, plus more for seasoning
- 1 teaspoon cracked black pepper, plus more for seasoning
- 1 egg, beaten
- 1/2 cup all-purpose flour
- 1 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Ketchup, for serving
NOTE: Adjust the cayenne, smoked paprika and garlic powder to taste.
Preheat oven to 425 degrees, with oven rack in center position. Place a rimmed baking sheet in oven.
Peel and grate potatoes and transfer to a large bowl.
NOTE: I started off using a box grater. UGH! Suddenly my Cuisinart started beckoning to me and the shredding disk started waving at me. Hello? Remember us? Well, that turned this into something even easier!
Cover the grated potatoes with boiling water, by about 2 inches. Steep for 10 minutes. Drain potatoes in a colander and rinse thoroughly with cold water. Squeeze potatoes with hands to remove excess moisture and transfer back to large bowl.
NOTE: I put the potatoes in a clean, white kitchen towel and squeezed them. The drier they are the better off you are.
Add flour, salt, pepper, spices and beaten egg to bowl and fold into potatoes.
Shape into Tots.
Carefully remove hot baking sheet from oven and coat with 2 tablespoons olive oil. Quickly transfer Tots to baking sheet, drizzle with olive oil, and bake for 30 minutes, flipping once, until golden brown and crispy. Sprinkle with salt. Serve with ketchup.
NOTE: Next time I think I’ll add some grated onion. Maybe a little bit of fresh garlic instead of powder.