Tater Tots | Byron Talbott

Preheat the oven to 400°F.

Wash and heavily salt the two large Idaho potatoes, then wrap them in foil.

Bake the wrapped potatoes in the oven for about 1 hour until slightly fork tender.

Remove the potatoes from the foil and let them cool for 30 minutes before peeling.

Peel the cooled potatoes using a sharp paring knife or utility knife, leaving as much potato meat as possible.

Shred the peeled potatoes using a box grater with the largest holes.

Transfer the shredded potatoes to a large mixing bowl and set aside.

In a small sauté pan over medium heat, melt butter and add chopped Italian parsley, thyme, and Rosemary.

Infuse the herbs in the melted butter for 3 to 4 minutes without letting it brown.

Add the aromatic butter to the shredded potatoes along with salt, pepper, and all-purpose flour, and mix thoroughly for 5 to 6 minutes.

Shape the potato mixture into tater tots using a ring cutter or by hand into any desired shape.

Dust the shaped tater tots with all-purpose flour on all sides to help maintain their shape during frying.

Fill a medium-sized sauce pot halfway with canola oil and heat to 375°F.

Fry the tater tots in the hot oil for about 5 to 6 minutes until they are dark golden brown.

Remove the fried tater tots from the oil and let them drain on paper towels.

Sprinkle the tater tots with salt and serve with ketchup.

Equipment Needed

Spice Level: