Tater Tots

Say goodbye to those frozen bags of tater tots. This homemade version is so easy, freezer-friendly, healthier and tastier than store-bought.

2 lbs russet potatoes, peeled
1 Tbsp. all-purpose flour, unbleached
1 tsp. garlic powder
½ tsp. onion powder
¼ tsp. dried oregano
¼ tsp. dried dill
kosher salt
black pepper, freshly ground
1 cup vegetable oil
2 Tbsp. fresh parsley leaves, chopped

Place potatoes in a large saucepan and cover with cold water by 1". Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.

Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.

Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.

Heat vegetable oil in a large stockpot or Dutch oven over medium heat.

Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.

Serve immediately, garnished with parsley, if desired.

Makes 6 servings.

To Freeze:  Transfer cooled tater tots to an airtight container. Freeze up to 1 month. To bake, preheat oven to 400°F (200°C) and bake until heated through, about 15-17 minutes.