Crispy Potato Tots

Name: Crispy Potato Tots
Yield: Makes 4 dozen
Cuisine: US & Canada
Ingredients: 2 1/4 teaspoons, salt; 2 1/2 pounds, russet potatoes, peeled and cut into 1 1/2-inch pieces; 1 1/2 tablespoons, all-purpose flour; 1/2 teaspoon, pepper; 4 cups, peanut oil or vegetable oil

14 comments

Appears in Cook's Country October/November 2011, Cook's Country TV

We loved tots as kids, but frozen tots got an F when we revisited them. After 100 pounds of potatoes, we finally got a recipe for tots that adults can't get enough of, either.

SERVESMakes 4 dozen

TIME1 hour, plus 30 minutes freezing

has video

WHY THIS RECIPE WORKS

We recently found that our nostalgia for frozen tots, like many kid-friendly foods, outshone the reality. Determined to right this wrong, we hit the kitchen in search of potato tots with a golden, crunchy exterior and light, fluffy interior...

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