From the Cookbook: Tater Tots



  • 2lbs potatoes, peeled
  • 1 tablespoon flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and ground black pepper to taste
  • 1 cup olive oil

You’ll also need a box grater to shred the potatoes


  1. In a large pan filled with cold water, place potatoes. The water should cover the potatoes by about 1 inch.
  2. Bring to a boil and cook until parboiled, about 6 to 7 minutes.
  3. Drain water and let potatoes cool
  4. Once cooled but still warm, use a box grater to finely shred the potatoes.
  5. In a large bowl, add the shredded potatoes and stir in the flour, garlic powder, onion, salt and pepper. The mixture should be workable but dry.
  6. Form the mixture into tots.
  7. In a large stockpot, heat the olive oil over medium heat.
  8. Add tater tots to the skillet, a few at a time, and cook until evenly golden and crispy, roughly 3 to 4 minutes.
  9. Transfer tater tots to a paper towel-lined plate.
  10. Serve immediately or transfer cooled tater tots to an airtight container and freeze. Freeze up to a month.

If you freeze your tator tots and wish to eat them later, bake them in the oven at 400F for 15 to 17 minutes.


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