Prep Time: ~25 minutes | Cook Time: ~50 minutes | Total Time: ~1.25 hours
Ingredients:
1 ½ - 2 lb. russet potatoes
1 Tbsp. flour
2 tsp. salt, divided
½ tsp. pepper
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp. paprika
Olive oil spray
Directions:
Peel and cut the potatoes in half and place in a large pot of cold water with 1 tsp. salt. There should be enough water to cover the potatoes by at least 1 inch.
Turn burner to high, bring to a boil, and partially cook the potatoes, around 7-8 minutes, until fork tender but still somewhat firm.
Drain pot and place potatoes aside to cool until they are at a safe temperature to handle, around 15 minutes.
Using a box grater, grate potatoes using the largest grater size.
In a small bowl, add seasonings and mix well.
Place potatoes in bowl, add seasonings and flour, and mix gently. Note – depending on how much potato mixture you have, you might not need to use all the seasoning mixture.
Take a small amount of potato mixture, about 2 Tbsp. – ¼ c., and shape into tater tot shapes. Place on lined cookie sheet (I place mine on a Silpat liner).
Preheat oven to 425° and cook potatoes for 35 minutes, flipping after 15 minutes. When flipping, slightly press down on the tots to increase the baking surface.
Remove from oven and let sit on sheet for 5 minutes. before plating and serving.
Salt to taste, serve with your favorite dipping sauce, and enjoy!
Notes:
Try other seasonings – Old Bay, Lawry’s Seasoned Salt, taco seasoning, and garlic & parmesan are some great options. Experiment with your favorite flavors!
I usually eyeball the seasonings, feel free to add or reduce to your preference.
Heat leftovers in oven at 400° until warm and crispy.
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