My son asked for tater tots and I delivered. These could not be easier to make and you will never buy those frozen ones again!
There are no proportions for this recipe because it depends on how big the potatoes are. I like Yukon Golds and I usually make 3 big ones which yields about 18 to 20 tots. Obviously you can do 6 smaller ones or tons more, depending on how many mouths you are feeding.
And there is nothing in these tots but potatoes. It is a two step process and sometimes I will boil the potatoes in the morning and shape the tots and then bake them in the afternoon.
3 Yukon gold potatoes, about the same size
Sunflower oil, for brushing
Preheat the oven to 450. Line a baking sheet with nonstick foil or a Silpat liner.
Peel and boil the potatoes for 20 to 25 minutes or until easily pierced with a fork. Drain them and let them sit in the colander to cool.
Use a box grater to grate the potatoes onto a board or into a bowl. They will get sticky from the starch so work quickly!
Sprinkle with 1/2 teaspoon of salt and gently mix the potatoes and salt together for just a few seconds. You don’t want a big sticky ball, just the salt mixed in.
Use a 1 tablespoon ice cream scooper, or your own judgement, and form the usual cylindrical shape that defines tots. There is no right or wrong here.
Use a pastry brush to lightly brush the tots with oil, sort of rolling them around to get all sides. Cook for 15 minutes and then flip them over and cook another 15 or so or until they are nice and crispy. Let cool for a few minutes and enjoy!