00:00 Tater tots, I've never made 'em
00:02 because it just always seems easier to buy them.
00:04 I can already tell you the benefit here
00:06 is that you can make a lot for not a lot of money.
00:08 The recipe just calls for two large
00:11 or maybe three smaller russet potatoes.
00:14 Start by peeling those and bringing 'em to a boil.
00:16 Besides price, another benefit to making your own
00:19 is that they're gonna be available.
00:20 Tater tots aren't easy to find ever since the pandemic.
00:22 And my store only lets you buy one bag at a time.
00:25 That's not enough.
00:28 And just plop 'em into some water and bring 'em to a boil.
00:31 I just boiled these for just about 10 minutes.
00:33 You're just trying to kinda cook that potato through.
00:35 We're not looking to cook them as much as mashed potatoes
00:38 or you won't be able to shred 'em.
00:39 So I'm gonna let these cool slightly
00:41 for about five to 10 minutes.
00:42 Cool enough to handle, use a box grater and grate away.
00:46 Never met a potato I didn't like.
00:48 This is why I can never be on a low-carb diet.
00:50 You wanna spread this out
00:51 and let any excess moisture evaporate out.
00:54 That's the hardest part and you saw how easy it was.
00:57 And I imagine you could do that step in the microwave.
00:59 Once all the moisture has evaporated out,
01:01 we're gonna add this to a bowl and stir in a few more things.
01:05 All right, I'm gonna go in with a little bit of flour.
01:07 That's gonna absorb any remaining moisture.
01:09 So of course you need a little salt, some fresh parsley.
01:13 And then this is seasoned pepper.
01:15 You could use also like a grill seasoning.
01:17 And now in with a little onion powder.
01:19 There'll be a lot of flavor in these tots.
01:23 And now we're gonna form our tots.
01:25 Everyone knows what a tater tot looks like.
01:28 And I'll give you a little demo.
01:29 Kinda squeeze it together so it sticks.
01:32 The potato is starchy so that's gonna happen naturally.
01:35 And then form it into the tot shape.
01:37 Great little task to invite the kids
01:39 into the kitchen to help with.
01:41 Tots are ready for their bath.
01:43 All right, I have got some peanut oil
01:47 that is heated up to 350 degrees.
01:50 This is a great time if you have a spider
01:52 or a slotted spoon or something like that.
01:54 That'll help you lower your tater tots
01:56 into the oil carefully without trying to plop 'em in
01:59 so they don't splatter on you.
02:01 And then you're just gonna work in batches
02:02 because these are only gonna take
02:03 about three minutes to cook.
02:05 Don't let me down, tater tots.
02:09 You've gotta be better than the frozen ones.
02:12 Oh yeah, those look delicious.
02:16 Gonna drain these on paper towel
02:17 and sprinkle 'em with a little salt.
02:19 You can see the crunch on these tater tots.
02:24 Mm, I'm impressed.
02:27 One of these things is not like the other.
02:30 Sluffy and flavorful on the inside.
02:35 No crunch and boring on the inside.
02:38 I mean, I used to like these guys.
02:41 Not anymore.
02:42 When I was taking the time to roll these little tots,
02:44 I was scared it wasn't gonna be worth it.
02:46 But 100% worth the effort.
02:48 These are dangerous.
02:52 Hot potato, hot potato.
02:54 Hot potato, hot potato.
02:56 (upbeat music)
Comments