Yesterday was such a nice lazy Sunday afternoon. After all the craziness of the last couple of months…it sure was nice for a change. I didn’t want to spoil it by making a “fancy” meal for dinner, so I decided it was a great “breakfast for dinner” night.
Now I guess “tater tots” aren’t typically thought of as a “breakfast food”…but they seemed like a good idea to me! Especially paired with sausage and eggs (which is what we did.) Besides, I have been meaning to try these for the longest time! The time had come.
This was one of those recipes that was fairly involved, but really easy. Does that makes sense? Each step was very simple…there just happened to be a number of steps to get from potato to tot. Luckily Krissy at Dainty Chef had easy-to-follow instructions.
I did have to make some changes, however, to accomodate the “gluten-free thing” AND because I don’t have a ricer. (Whenever I see someone using a ricer on Food Network I think to myself…I really need to get one of those! You can pick one up for around $10, so I don’t know what I’m waiting for! I must rectify this situation.) But no need to panic if you don’t have a potato ricer and want to makes your own tots. An old fashioned grater works just as well.
So here is how you make your own homemade “tater tots” even Napoleon Dynamite would approve of. :-)
Homemade Tater Tots
Adapted from Dainty Chef
6 medium starchy potatoes, peeled and cubed
3 tablespoons finely grated onion
4 tablespoons flour (I used Pamela’s gluten-free baking mix)
Salt and finely ground black pepper
Oil, for frying
Peel, cube, and boil the potatoes until tender. Drain, let cool slightly. Pass the potatoes through a ricer or use the small holes on your box grater. Put potato into a mixing bowl and add the grated onion, flour (or gf flour mix), egg and season with salt and pepper. On a floured surface, roll into 1-inch-thick logs and cut into tots.
Heat a few inches of oil in a large Dutch oven or a cast iron skillet (I just LOVE my new cast iron skillet! Find out why here!). Fry the tots in small batches, do not overcrowd them. Season the cooked tots with a little extra kosher salt as soon as they come out of the pan.
I have to say….when I tasted the first tot I’d made…I was a little concerned the hubster and the boys weren’t going to like them. The flavor was wonderful, but the consistency was different from the kind you find in the frozen food section. *I* personally liked the consistency much better. They were very soft and pillowy inside. And much to my happy surprise the hubster LOVED them! He too was a fan of the tender potato inside and the crisp outside. He compared them to bite-sized potato pancakes…and I guess that’s pretty much what they are. :-) Anyway, he said to tell all of you he gave them “two thumbs up” and would have given more if he had more thumbs. lol.
Next time you get the hankering for some tots…consider making your own! (You might want to whip up some Fry Sauce to go with them too! We can’t resist fry sauce with fried potatoes of any sort!)
They really can’t even be compared to the ones that come all frozen together in bags in the frozen food section. As a matter of fact…they are really too good to be saddled with such a sad moniker as “tots”. I think they should now be called “frites de pommes de terre bouffées”! Doesn’t that sound much more sophisticated? :-)