Ever since my first experience with homemade tater tots, I’ve been on a serious kick. I want to make them and eat them all the time. I guess it is the kid in me coming out. Either way, homemade tater tots are totally awesome.
We had some for lunch over the weekend after a morning of serious cleaning and grocery shopping. What can I say? We needed the nourishment. I added in some cheddar and they absolutely hit the spot. Even though it made a huge serving per person, I could have eaten more. Tater tots are seriously dangerous. Tater tots loaded with cheddar cheese are even more dangerous. Be aware, you’ll devour.
- 3 russet potatoes, peeled and chopped
- 1 cup cheddar cheese
- ½ cup flour
- generous salt and pepper to taste
- oil for frying.
- Preheat oven to 375 degrees. Line a baking sheet with foil and set aside.
- In a food processor, slice potatoes into thin slivers. You can also grate them if you choose but I am far too lazy for that. Transfer the potatoes to a large towel. Wrap the towel around all of the potatoes, hold them over the sink and squeeze like a sponge to rid the potatoes of all their moisture. Transfer the potatoes to a bowl.
- Add the cheddar cheese, salt, pepper and flour to the potatoes and mix well.
- Heat about ¼ to ½ inch of oil in a frying pan over medium high heat.
- While the oil heats, form your tots. Take a large teaspoon full of potato mixture and mold it into a tot shape.
- Drop the tots into the pan and fry them until golden brown. Flip and repeat with the other side then transfer to a paper towel-lined plate.
- Once all finished, transfer the tots to your baking sheet and bake for about 10 minutes. This will ensure they are completely cooked through and will be very crispy.
- Sprinkle with salt and serve hot.