Tator Tots, Homemade

Name: Tator Tots, Homemade
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 2 lbs russet potatoes, peeled; 1 tablespoon all-purpose flour; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon dried oregano; 1/4 teaspoon dried dill; 1/2 teaspoon salt, to taste; 1/2 teaspoon black pepper, to taste; 1 cup vegetable oil; 2 tablespoons fresh parsley leaves, chopped

Submitted by Kana K.

"This homemade version is so easy, freezer-friendly and way better than store-bought."

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photo by Kana K.

Ready In:: 45mins
Ingredients:: 10
Serves:: 6

ingredients

2 lbs russet potatoes, peeled
1 tablespoon all-purpose flour
1 teaspoon garlic powder
¹⁄₂ teaspoon onion powder
¹⁄₄ teaspoon dried oregano
¹⁄₄ teaspoon dried dill
¹⁄₂ teaspoon salt, to taste
¹⁄₂ teaspoon black pepper, to taste
1 cup vegetable oil
2 tablespoons fresh parsley leaves, chopped

directions

Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.
Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.
Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
Serve immediately, garnished with parsley, if desired -- *To freeze: Transfer cooled tater tots to an airtight container. Freeze up to 1 month. To bake, preheat oven to 400 degrees F and bake until heated through, about 15-17 minutes.