Low Sodium Tater Tots

• portions: 12 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

2 pounds of russet potatoes, peeled

1 tablespoon of all-purpose flour

1 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/4 teaspoon of dried oregano

1/4 teaspoon of dried dill

1 cup vegetable oil

Fresh ground black pepper, to taste

Instructions

Place potatoes in a large saucepan and cover with water by 1 inch. Bring to a boil and cook until parboiled; about 6 minutes. Drain well and let cool.

Using a box grater, finely shred potatoes. Place potato shreds into a large bowl of ice water. Soak for 30 minutes.

Drain potatoes; place on paper towels or clean dish towels and pat dry. Remove as much water as possible.

Place dried potatoes in a large bowl. Stir in flour, garlic powder, onion powder, oregano, and dill. Add fresh ground pepper, if desired. Gently fold around ingredients to ensure everything is fully incorporated. The final mixture should be workable but dry.

Form potatoes into tot shapes.

Heat vegetable oil in a Dutch oven over medium heat.

Add tots to the oil, about 6-8 at a time, and cook until you achieve an even golden brown color and desired crispiness; approximately 2 minutes +/- per side.

Transfer to a paper towel-lined plate. Serve immediately after all tots have been cooked.

Nutrition

• Taille de Portion: about 4 ounces
• Calories: 357
• Lipides Totaux: 27 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 24 g
• Acides Gras Trans: 1 g
• Cholestérol: 0 mg
• Sodium: 16 mg
• Glucides Totaux: 26 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 1 g
• Protéines: 3 g