Homemade Potato Tots
Homemade potato tots, shredded potato, cooked until crisp on the outside and fluffy inside. These tots have just 4 ingredients (well 5 if you count salt) and are super simple to make.
Servings: 8
Calories: 99kcal
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
Ingredients
- 2.2 lb potatoes - see notes
- 1 tablespoon plain flour
- 1 teaspoon table salt
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- plain flour for dusting
- 1 cup vegetable oil (for frying)
Instructions
- Peel the potatoes and remove any eyes, cut them in half.
- Bring a large pan of water to the boil and then cook the potatoes for 5 minutes.
- Drain the potatoes and allow them to cool slightly (just until you can comfortably hold one)
- Use a grater to shred your potatoes. I just use my handheld flat grater (I find the food processor grater turns everything a bit gluey!)
- In a large bowl mix the flour, salt, onion powder, and paprika until well combined.
- Add the potatoes to the flour mix and stir until well combined.
- Generously flour your board then take a large handful of the mixture and gently roll it into a sausage shape, cut the sausage into small tot sized pieces and set aside whilst you finish the remaining tots.
- Pre-heat the oven to 200ºC
- Heat the oil in a large saucepan until a small piece of potato starts to sizzle gently.
- Fry the potato tots for 3 minutes until crispy. You will have to work in batches. As one lot come out tip them onto some kitchen paper.
- At this point you can freeze your tots! (see notes for directions)
- Line a baking sheet with cooking paper and arrange the tots so they are in a single layer.
- Bake for 10 minutes until soft in the centre and still crispy on the outside.
To just bake:
- Pre-heat the oven to 200ºC. Line a deep roasting tin with tin foil and then a layer of cooking paper. Place it in the oven to heat up.
- Pour 3 tablespoons of oil into your tin and then add the tots.
- Roll them around to coat and bake for 15 minutes until crispy and cooked through.
Notes
You want a non-waxy potato. I use the sebago but king edwards or russets would be a great choice.
To Freeze
Lay the fried tots out in a single layer on a lined tray and place in the freezer for 3-4 hours until solid. Transfer to a zip lock bag and freeze for unto 4 months. To reheat cook for 20 minutes rather than the 10 minutes in the recipe.
Lay the fried tots out in a single layer on a lined tray and place in the freezer for 3-4 hours until solid. Transfer to a zip lock bag and freeze for unto 4 months. To reheat cook for 20 minutes rather than the 10 minutes in the recipe.
Nutrition
Calories: 99kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 2g | Sodium: 303mg | Potassium: 515mg | Fiber: 3g | Vitamin A: 35IU | Vitamin C: 14.2mg | Calcium: 37mg | Iron: 4.1mg
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts