Crispy Homemade Tater Tots from Grated Russets

What you need

• 900 g (2 lb) russet potatoes, about 2 large
• 1 tbsp plain flour
• 1 tsp fine salt, plus more for sprinkling
• 1/2 tsp onion powder
• 1/8 tsp black pepper
• 1 l (4 cups) vegetable oil, for deep frying

Method

Restated from the original video

1. 1

   Peel the potatoes and cut them in half.

2. 2

   Put them in a pot, cover with cold water and bring to a boil. Cook until just tender at the edges but still firm in the middle, about 5 min.

3. 3

   Drain and let them cool until easy to handle, 15-20 min.

4. 4

   Grate the potatoes on the large holes of a box grater.

5. 5

   Pile the shreds onto a clean kitchen towel, roll it up and wring out as much liquid as you can.

6. 6

   Toss the shreds in a bowl with the flour, salt, onion powder and pepper.

7. 7

   Squeeze tablespoons of the mix into small cylinders about 2.5 cm (1 in) wide and 4 cm (1 1/2 in) long. Set them on a tray lined with baking paper.

8. 8

   Chill the shaped tots for 15 min so they hold together in the fryer.

9. 9

   Heat the oil to 175 °C (350 °F) in a deep, heavy pot; it should be at least 5 cm deep.

10. 10

    Fry in small batches, turning once or twice, until deep golden and crisp, 3-4 min.

11. 11

    Drain on a rack or paper towels and sprinkle with a little more salt while hot.

Imported from deliciouslysprinkled.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.