TATER TOTS

Tater Tots image

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

Time 45m

Yield About 40 tots

Number Of Ingredients 6

Ingredients

2 pounds new potatoes, left unpeeled
1 tablespoon cornstarch
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon garlic powder
Canola or other neutral oil

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