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Title: Homemade Tater Tots
Categories: Potatoes
Yield: 4 Servings

2 lb Russet potatoes (900 g);
- peeled & cut into large
- chunks
1 tb Salt (18 g);
- for boiling water
2 tb Corn starch (16 g)
2 tb Nutritional yeast (10 g)
1 ts Garlic powder (3 g)
1 ts Onion powder (3 g)
1/2 ts Black pepper (1 g)
2 tb Olive oil (30 ml)
3/4 ts Fine sea salt (4.5 g)

Preparation time: 25 minutes
Cooking time: 30 minutes

These homemade tater tots are crispy outside, fluffy inside and made
with real potatoes. Bake, fry, air fry or freeze them for later!

To Bake:

Preheat the oven to 425?F (220?C). Bake for 15 minutes, flip
carefully, then bake another 15 to 20 minutes until deeply golden and
crisp.

To Air Fry:

Preheat to 400?F (205?C). Cook in a single layer for 12 to 15
minutes, shaking once halfway through.

To Deep Fry:

Chill shaped tater tots for 20 to 30 minutes to firm up. Heat neutral
oil (canola works great) to 350 to 365?F (175 to 185?C). Fry in
batches for 3 to 4 minutes, turning gently, until golden and crisp.
Drain and season lightly with additional fine sea salt if desired.

Freezing & Baking From Frozen (Optional):

To Freeze:

Freeze shaped, uncooked tater tots in a single layer until solid, then
transfer to a freezer-safe container. Store up to 2 months.

To Bake From Frozen:

Bake directly from frozen at 425?F (220?C) for 35 to 40 minutes,
flipping once halfway through.

For Casseroles:

Use frozen, unbaked tater tots on top and increase total baking time
by 10 to 15 minutes.

Place the potato chunks in a large pot and cover with cold water. Add
the salt. Bring to a boil and cook for 10 to 12 minutes, until
fork-tender but not falling apart. Drain very well and let steam-dry
for 5 minutes.

Using the large holes of a box grater, grate the cooked potatoes into
a large bowl. Spread slightly and let cool for 5 minutes to release
excess moisture.

Sprinkle the corn starch, nutritional yeast, garlic powder, onion
powder, black pepper, olive oil, and fine sea salt over the potatoes.
Gently mix with your hands until evenly combined, being careful not
to mash.

Scoop about 1 tb of mixture and gently shape into small cylinders or
ovals. Place on a parchment-lined baking sheet, leaving space between
each tot.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/tater-tot-recipe/>

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