Tater Tots

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Servings: 4 Prep: 35 min Dairy Free Gluten Free Pescetarian Vegan Vegetarian Food Processor Freezable Homestyle Kids Oven Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Russet Potatoes, Arrowroot, Dried Oregano

Ingredients

4 medium russet potatoes ⚠

1 tablespoon arrowroot ⚠

1 teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon dried oregano ⚠

¼ teaspoon dried dill

¾ teaspoon sea salt

½ teaspoon ground black pepper

1 cup avocado oil, or solid fat of choice

Instructions

1. Peel potatoes.

2. Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.

3. Using a food processor with the grater setting or a box grater, finely shred potatoes.

4. Using a clean dish towel, drain potatoes completely and squeeze gently, removing as much water as possible.

5. Transfer potatoes to a large bowl. Stir in arrowroot, garlic powder, onion powder, oregano, and dill; season with salt and pepper, to taste.

6. The mixture should stick together but not too wet. If necessary, dust with a bit more arrowroot. Use your hands to form tots about 1-2 tablespoons big.

7. Heat fat in a large stockpot or Dutch oven over medium heat.

8. Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.

9. Serve immediately or allow to cool, then freeze in a single layer on a baking cookie sheet then transfer to a ziplock bag.

10. When ready to use, bake on a cookie sheet at 425F for 20-25 minutes or until hot and crispy.