Not yo mama's tater tots

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield 6 servings

Say goodbye to those frozen bags of tater tots. This homemade version is so easy, freezer-friendly and way better than store-bought!

Ingredients

2 pounds russet potatoes, peeled 1 tablespoon all-purpose flour 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon dried oregano 1/4 teaspoon dried dill Kosher salt and freshly ground black pepper, to taste 1 cup vegetable oil 2 tablespoons chopped fresh parsley leaves 

Instructions

1) 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.

2) Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.

3) Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.

4) Heat vegetable oil in a large stockpot or Dutch oven over medium heat.

5) 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.

Serve immediately, garnished with parsley, if desired.*

Notes

*TO FREEZE: Transfer cooled tater tots to an airtight container. Freeze up to 1 month. To bake, preheat oven to 400 degrees F and bake until heated through, about 15-17 minutes.

Credit for this recipe goes here.

bon appetit