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Name: Tater tots
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
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

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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

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.

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

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.

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

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

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Tater tots

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

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.
Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
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.
Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
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.*

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Nutrition

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Serving Size: 1 (1089g)
Recipe Makes: 1

Calories: 2203
Calories from Fat: 1480 (67%)

Amt Per Serving		% DV

	Total Fat 164.4g	219 %
	Saturated Fat 12.3g	61 %
	Monounsaturated Fat 103.5g
	Polyunsanturated Fat 46.4g
Cholesterol 0mg		0 %
Sodium 150.1mg		5 %
Potassium 3878.2mg		102 %
Total Carbohydrate 172.6g		51 %
	Dietary Fiber 12.7g	51 %
	Sugars, other 159.9g
Protein 21g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2203

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