Homemade Tater Tots
2 pounds russet potatoes, peeled
1 tablespoon (8 grams) all-purpose flour
Kosher salt and freshly ground black pepper, to taste
1 cup vegetable oil
- Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 7 minutes to parboil; drain well and let cool.
- Finely shred the potatoes using a box grater. Using cheesecloth or a clean kitchen towel, drain the potatoes, squeezing out as much water as possible.
- Place the shredded potatoes into a large bowl, and add the all-purpose flour. Season with kosher salt and ground black pepper. Mix until combined. The mixture should be shapeable but dry. Form into tots.
- Heat vegetable oil in a large stockpot or skillet over medium heat. Add the tater tots to the pan, 5-6 at a time, using tongs, and cook until golden brown on each side, about 3-4 minutes total. Transfer to a plate lined with paper towels. Serve immediately.