Homemade Tater Tots

• portions: 4 servings
• temps actif: 30 minutes
• temps total: 1 hour 5 minutes

Ingrédients

2 pounds russet potatoes, peeled and cut into rough 1-inch chunks

2 quarts peanut, vegetable, or canola oil

2 teaspoons kosher salt

1 tablesoon cornstarch or potato starch

1/2 teaspoon granulated sugar

Freshly ground black pepper

Instructions

Place potatoes in a bowl of cold water and agitate for 10 seconds. Transfer to a fine-mesh strainer and allow to drain for 5 minutes. Meanwhile, heat oil in large wok or Dutch oven over high heat to 350°F (177°C). Fry potatoes, stirring them with a wire spider until light golden brown and tender, 6 to 8 minutes, adjusting flame to maintain oil temperature. Transfer to a paper towel-lined bowl and allow to cool for 10 minutes. Reduce heat to low.

Transfer 1/4 of the potatoes to the bowl of a food processor and pulse until broken down into rough 1/4- to-1/8 inch pieces, about 8 one-second pulses. Transfer to a mixing bowl and repeat with the remaining potatoes, working in 3 more batches.

Add salt, starch, sugar, black pepper to taste, and any flavorings if desired. Gently mix with your hands to combine. Shape into cylinders about 3/4-inch wide and 1-inch long.

Reheat oil to 350°F and add Tater Tots. Allow to fry for 1 minute, then gently agitate with a metal spider to separate them. Continue to cook, adjusting flame to maintain heat, until golden brown and crisp, about 4 minutes longer. Transfer to a paper towel-lined plate to drain. Season immediately with salt. Serve hot.

Nutrition

• Taille de Portion: Serves at least 4
• Calories: 393 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 0 g
• Cholestérol: 0 mg
• Sodium: 663 mg
• Glucides Totaux: 52 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 3 g
• Protéines: 6 g