CHESSY FRIES AND TATER TOTS FREE

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).

Homemade Mayonnaise or try our Vegan Mayonnaise.I love dunking them into some ketchup, but we have a variety of dipping sauces you might enjoy: After about 20 minutes in a hot oven, you’ve got crispy, golden brown tater tots ready to be devoured by anyone in a 20-foot radius! After a couple of tries, shaping goes quickly. Since things get a bit sticky, the water keeps the potatoes from sticking to your hands. Keeping a bowl of cold water nearby (or a bit of oil) helps when you’re shaping the tots. We did our best to get them in the classic tater tot shape. A rubber spatula works nicely, as well as a fork. Gently mix everything - the potatoes can be a bit sticky, so gentle is best.

CHESSY FRIES AND TATER TOTS FREE

Feel free to add some more ingredients here, like bacon, basil, and something spicy - there are many options. It’s time for the other ingredients: salt, onion powder, pepper, cornstarch, parsley, and cheese. Then we wring them out and squeeze as much excess water as possible.Īfter a minute or two in the microwave, the potatoes are cooked and tender, but they still have a bit of crunch - perfect for tots!

Removing that starch means that our tots will be a little fluffier in the middle and not gummy - We talk more about soaking potatoes in our baked French fries recipe.Īfter the water, we add the potatoes to a food processor and pulse twenty or so times until they look like little bits of potatoes. Then, after a rough chop, we dunk them in cold water for 10 to 15 seconds, which removes some extra starch. A microwave and food processor makes quick work of the whole process. So we added chopped fresh parsley and cheddar cheese! Hello, cheesy baked tots! For more potato recipes, take a look at our Rosemary Baked Potato Wedges, these Sweet Potato Fries, and our Crispy Roasted Potatoes. You could leave it at that, and everyone will be happy, but we thought a couple of extras wouldn’t hurt. Potatoes + salt + pepper + a touch of cornstarch. They are so good that adults go crazy for them, too. These kid-friendly baked tots are so good.

Chessy fries and tater tots