Crispy homemade tater tots, golden outside with a tender, fluffy potato center.
9 steps, about 47 minutes start to finish.
Parboil whole potatoes in salted water for about 5-7 minutes until just barely tender on the outside but still raw in the center. Do not fully cook.
Allow potatoes to cool enough to handle, then peel.
Grate the parboiled potatoes on the small holes of a box grater.
Place grated potato in a clean kitchen towel and squeeze out as much moisture as possible.
In a bowl, combine the dried grated potato with egg, garlic powder, onion powder, salt, and pepper. Mix well.
Form the mixture into small cylinder-shaped tots.
Heat oil in a heavy pot or dutch oven to 350°F.
Fry tots in batches until golden brown and crispy, about 3-4 minutes per batch.
Drain on paper towels, season with additional salt immediately, and serve hot.
“Parboil the potatoes just until barely tender outside but still raw in the middle, so they grate without turning to mush. Squeeze the grated potato really dry before shaping, or the tots won't hold together or crisp.”
