Sunday, February 6, 2011

Homemade Tater Tots

Homemade Tater Tots

Recently I saw this post with a challenge to make a homemade, healthier version of tater tots.   Since I had planned on making baked potato skins for our Super Bowl menu, I figured this was a great opportunity to try to create a new recipe.  I thought if I used my favorite method of oven-"frying" in place of pan-frying, it just might work out.  And so it did.  I think an empty plate at the end of dinner speaks for itself.

Homemade Tater Tots

8 baking potatoes
olive oil

Bake the potatoes in the oven at 400 degrees for about an hour, or until soft.  Allow the potatoes to cool to the touch.  Slice the potatoes in half and scoop out the insides with a spoon.  The skins can be saved for baked potato skins.  Allow the potato flesh to cool completely.  With the shredding/grating blade on a food processor or a box grater, shred the potatoes.  Be sure not to pulse/process too long or you will end up with mashed potatoes.

Grease a baking sheet with olive oil.  Heat the oven back to 400 degrees.  Using a small cookie scoop, gather up enough potato to fill the scoop making sure to pack it slightly before placing the scoop on the baking sheet.  Continue making potato mounds.  Drizzle a small amount of oil on top of each scoop and sprinkle with salt before placing in the oven.   Bake for about 10 - 15 minutes.  Remove pan from oven.  Carefully flip each "tot" over and gently press down a bit.  Bake another 10 - 15 minutes until crispy and brown. 

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