This is the recipe for crispy potato tots from the October/November 2011 issue of Cook's Country magazine. I'm posting it in this blog because it was amazing. These are our new go-to potato. (Big T asked me, "Does everyone have a go-to potato?" I'm not sure, but if they do, this should be it).
Scroll to the bottom of the post for a printable recipe card.
It wasn't as easy as baking up a bag of tater tots from the freezer, but they were insanely better. Super crispy and golden on the outside, deliciously fluffy and chewy on the inside... Mmmmmm.
The recipe basically involves chopping about 3 potatoes (the recipe calls for russet, but I used 2 russets and one yukon gold) in the food processor with a salt water solution, then microwaving them until they are dry and sticky.
Then, you spread them out on aluminum foil on a cookie sheet for ten minutes.
After 10 minutes, gather the potatoes in the center of the foil, transfer the foil to an 8" x 8" baking pan, freeze for 30 minutes, then remove from the pan and cut into small rectangles. Fry until golden and drain on a wire rack.
Enjoy with a juicy steak. Or whatever.
Click the image below for a printable recipe card. Use the muffins along the edge to rate the recipe for your reference.
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