TATER TOTS
There's no need to peel the new potatoes for these otherwise labor-intensive tots, which are little short of a revelation. Serve with ketchup, of course.
Provided by Mark Bittman
Categories side dish
Time 45m
Yield About 40 tots
Number Of Ingredients 6
Steps:
- Scrub potatoes and cut into large chunks. Place in a medium pot covered with cold water and bring to a boil. Parboil potatoes until tender, drain them and let them cool slightly. Grate potatoes in a food processor, then squeeze out excess liquid.
- Place potatoes in a large bowl and use a light hand to mix with cornstarch, salt, pepper and garlic powder.
- Heat oven to 400 degrees. Meanwhile, add canola oil to a depth of 1/2 inch in a heavy-bottomed skillet set over medium heat.
- When oil is hot, form thumb-size balls of the potato mixture and fry until golden, about 15 seconds per side.
- Drain on paper towels, and let tots cool. Place in a single layer on a baking sheet, transfer to oven and bake until crisp, about 10 to 20 minutes, turning once.
Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 48 milligrams, Sugar 0 grams, TransFat 0 grams
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