![]() Transfer the frozen tots to a freezer-safe bag and store them for up to 3 months. Transfer to a large plate in a single layer and place in the freezer for at least an hour. Instead of baking until both sides are golden brown, underbake them slightly. Make-Ahead: To freeze the tots, follow the recipe through shaping then continue to baking.Pressing the potatoes into a tablespoon measure helps to portion out each tater tot. Occasionally wetting your fingers keeps the mixture from sticking to your fingers and makes shaping easier. Shaping: Keep a small bowl of water nearby.If a few large chunks of potatoes remain, remove them and chop them into small pieces with a knife. Processing the potatoes: Be careful not to over-process potatoes or they will become gummy. ![]() Slightly damp hands can help.ĢDrizzle the tops of tater tots with the remaining oil, then bake until golden brown on the bottom, about 12 minutes.ģCarefully flip each tater tot - using two forks helps to wiggle any tots that are more stuck than others - then bake until the second side is golden brown, another 12 to 15 minutes. Place shaped tater tots onto the oiled baking sheet. (The mixture will be sticky, a rubber spatula or fork work well).ġShape the mixture into cylinders about 3/4-inch wide and 1-inch long. Discard the liquid and transfer the potatoes to a medium microwave-safe bowl.ĥMicrowave for 1 minute, stir and then microwave for 30 seconds more.ĦStir the potatoes - they might be a little sticky - then let them cool for 3 to 4 minutes.ħSprinkle the salt, onion powder, cornstarch, parsley, cheese, and a few grinds of black pepper over the potatoes. Transfer to a clean dish towel and repeat with the remaining potatoes.ĤWrap the dish towel around the processed potatoes and squeeze well to remove as much liquid as possible. Drain in a colander for a minute or two.ģTransfer half of the potatoes to the bowl of a food processor and pulse until broken down into rough 1/4 to 1/8th inch pieces, about twenty-five 1-second pulses. They may stick to foil or regular baking sheets.ĢPlace the potatoes in a bowl of cold water and agitate for 10 to 15 seconds. The tater tots brown best on a silicone mat or unlined, nonstick baking sheet. If you have a nonstick baking sheet, you can use it without lining it first. Line a baking sheet with a silicone baking mat or parchment paper and grease with half of the oil. – Adam and JoanneġHeat oven to 400° Fahrenheit - if you have a convection setting, use it. Since posting this in 2016, we have tweaked the recipe to be more clear. Recipe updated, originally posted March 2016. You might find that you need to cook them in two batches. We cook them on the air fry setting somewhere between 375° F and 390° F for 10 to 15 minutes. You can make these tater tots in an air fryer (see our video for proof).
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