Tater Tots
- 1 lb russet potatoes, peeled
- 1/2 Tbsp all-purpose flour
- 1 tsp CWG Go To blend
- 1/8 tsp dried dill
- CWG Pink sea salt and CWG No salt onion black pepper, to taste
- vegetable oil
- 1 Tbsp chopped fresh parsley leaves
INSTRUCTIONS
Place potatoes in a pot and cover with cold salted water by 1 inch. Bring to a boil; reduce heat and simmer, covered, 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, spices 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 pot over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
Working in batches, add tots to the Dutch oven 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.*
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, spices 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 pot over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
Working in batches, add tots to the Dutch oven 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.*
Written by Derak Green
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