Recipe: Perfect Tater Tots from Scratch

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Tater Tots from Scratch. Proud inventors of the TATER TOT™. Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl.

Tater Tots from Scratch Fill a small sauce pan with oil halfway. With a grater, shred the potatoes. Line the potatoes on a paper towel or clean kitchen towel. You can have Tater Tots from Scratch using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Tater Tots from Scratch

  1. Prepare 6 of golden yukon potatoes, chopped.
  2. It’s 2 tbsp of ranch seasoning.
  3. You need 1 tbsp of garlic powder.
  4. Prepare 1/2 cup of all-purpose flour.
  5. You need 1 large of egg, beaten.
  6. It’s 1 of salt and pepper to taste.
  7. Prepare 1 of oil (I used olive oil).

Finely shred potatoes on a fine box grater. Put the potatoes into a kitchen towel and squeeze out the excess liquid. Despite the bad rap it may get, I do think there is a meal of beauty deep down in there. One component of making our own tater tot hotdish from scratch are the tots.

Tater Tots from Scratch instructions

  1. Preheat oven to 350°F Fahrenheit. Place chopped potatoes in cold water and bring to a boil; continue to cook until fork tender..
  2. Slightly mash the potatoes but make sure they are still clumpy, not smooth..
  3. Mix the remaining ingredients until well combined. Using I know one ounce scoop, scoop and form into mounds or disks..
  4. Heat oil over medium heat and brown each tater tots on each side. Remove to parchment lined baking pan. Bake 15 minutes or until completely heated through..
  5. At at this point you can remove from oven cool flash freeze and freeze for later use. When you are ready to use your tots remove from freezer place on parchment lined baking sheet and bake at 350°F Fahrenheit for 20 minutes or until heated through..

So, let's make our own tater tot recipe. First, I have to get this out of the way because whenever I think of tater tots, I think of Napoleon. Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Transfer to a paper towel-lined plate. Bring a pot of water to a boil, and cook potatoes for five minutes.

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