Homemade Potato Tots
User Reviews
4.6
Homemade Potato Tots
Description
This recipe starts with peeling and parboiling russet potatoes to slightly soften them, then cooling before shredding with a box grater. Excess moisture is squeezed out to prevent sogginess. The shredded potatoes are mixed with flour, salt, onion powder, and paprika to form the tot dough.
The mixture is floured, shaped into a log, and sliced into tot-sized pieces, which are dusted lightly with flour. They are then pan-fried in neutral oil until crisp and golden on all sides. This method yields tots with a crisp exterior and a tender inside made from potato and seasoning.
Russet potatoes' high starch content aids in crispness and holding shape during frying. Vegetable, canola, or sunflower oil are recommended for frying. The use of a box grater avoids excessive starch release, which can happen with a food processor, preventing gluey texture.
The tots can be frozen after shaping by freezing on a tray first, then transferring to storage bags. This allows for easy cooking from frozen for later use.
Ingredients
- 2.2 lb potato see note 1
- 1 tablespoon all-purpose flour
- 1 teaspoon table salt
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- flour extra for dusting
- 1 cup neutral cooking oil see note 2, generic cooking oil
Instructions
Preparing the tots
- Bring a large pan of water to a boil.
- Peel the potatoes, cut them in half, and cook for 5 minutes.2.2 lb / 998 g potatoes
- Drain the potatoes, leave them in the colander to cool slightly (just until you can comfortably hold one)
- Use a box grater to shred your potatoes. (see note 3)
- Squeeze the excess moisture from your shredded potato.
- Mix the flour, salt, onion powder, and paprika in a large bowl until well combined.1 tablespoon AP flour1 teaspoon table salt½ teaspoon onion powder¼ teaspoon paprika
- Add the potatoes to the flour mix and stir until well combined.
- Generously flour a chopping board, then take a large handful of the mixture and gently roll it into a sausage shape. Cut the sausage into small tot-sized pieces and set aside while you finish the remaining tots. extra flour for dusting
First cook of the tots.
- Pre-heat the oven to 400ºF/200ºC
- Heat the oil in a large saucepan/heavy-bottomed skillet.1 cup / 250 ml oil
- Once hot, fry the potato tots for 2-3 minutes until crispy. Work in batches, allowing each batch to drain on kitchen paper as you cook the next.
- At this point, you can freeze your tots. (see note 4)
Finish the cooking
- Place the tots in a single layer on a lined baking sheet. Plate in the oven and bake until hot and crispy, turning once. Cooking time varies but around 15 minutes if the tots are still hot from the oil and 25 minutes if frozen.
Notes
- Russet potatoes are ideal because their starch content helps the tots hold shape and stay crispy.
- Use vegetable, canola, or sunflower oil for frying.
- A box grater is preferred over a food processor to avoid gummy texture.
- To freeze, spread formed tots on a lined tray and freeze for 2 hours before transferring to a freezer bag.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 2g | 10% |
| Sodium | 303mg | 13% |
| Potassium | 515mg | 11% |
| Fiber | 3g | 12% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 14.2mg | 16% |
| Calcium | 37mg | 4% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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