Tater Tots



  • 2-3 large russet potatoes
  • Canola oil
  • Salt


  • Preheat oven to 400 degrees F.
  • Roast potatoes until they reach an internal temperature of 155 degrees F.
  • Let them cool to room temperatures and then refrigerate them overnight.
  • The next day, peel them and then grate with a box grater. Season lightly with salt.
  • Use an ice cream scoop to form little balls (you gotta really jam it in there!)
  • Put the balls on a baking sheet and freeze overnight.

:: TO FRY ::

  • Heat a few inches of the canola oil in a REALLY DEEP, BIG POT to 350 degrees F.
  • Using a big slotted spoon, gently lower the balls straight from the freezer into the hot oil.
  • Let them fry for a few minutes until they are golden brown.
  • Carefully remove and place on paper towels to drain the excess oil. Season with salt.
  • Once more — BE CAREFUL!

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