From-Scratch Tater Tots with Shattering Crisp Edges

By Sprig Originals ✓ · cooked up in Sprig

Real tater tots, built from whole russets instead of a freezer bag: potatoes par-boiled just until the outsides go tender, grated coarse, seasoned hard, packed into little logs and double-fried until the outside is glass-crisp and the inside is fluffy steam. A smoky paprika dipping sauce comes together while the tots chill. This is the hot, handheld, eat-standing-at-the-stove snack that ruins the frozen kind for you forever.

Ingredients

• 2 lb russet potatoes (about 3 large), peeled
• 1 tbsp kosher salt, for the boiling water
• 3 tbsp potato starch or all-purpose flour
• 1 1/4 tsp kosher salt
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp freshly ground black pepper
• 1/8 tsp cayenne pepper (optional)
• 6 cups peanut or canola oil, for frying
• flaky salt, for finishing

• 1/2 cup mayonnaise
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 2 tsp dill pickle brine
• 1 tsp honey
• 1/4 tsp onion powder
• kosher salt, to taste

Instructions

1. Put the peeled whole potatoes in a large pot, cover with cold water by 2 inches, and add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a strong simmer and cook 8 to 11 minutes, depending on size. You want the outer 1/4 inch tender when pierced with a paring knife but the center still firm and raw — fully cooked potatoes will turn to mush when grated.
2. Drain the potatoes and spread them on a sheet pan. Let them cool 20 minutes at room temperature, then refrigerate 20 minutes more until cool to the touch. Cold potatoes grate cleanly; warm ones smear.
3. While the potatoes cool, whisk the mayonnaise, tomato paste, smoked paprika, pickle brine, honey, and onion powder in a small bowl until smooth and evenly pink-orange. Season with a pinch of salt and refrigerate.
4. Grate the cooled potatoes on the large holes of a box grater into a large bowl. Work over the bowl and don't press hard — you want loose shreds, not paste. Sprinkle in the potato starch, 1 1/4 teaspoons kosher salt, onion powder, garlic powder, black pepper, and cayenne. Toss with your hands until every shred is coated and the mix just holds together when squeezed.
5. Line a sheet pan with parchment. Scoop a scant 1 1/2 tablespoons of the mixture, squeeze it firmly in your palm, then roll and press it into a stubby 1 1/4-inch cylinder with flat ends. Pack it tight — loose tots fall apart in the oil. Repeat; you should get 32 to 36 tots.
6. Freeze the tray of tots, uncovered, for 30 minutes (or up to 3 hours). This firms them so they hold their shape and fry crisper.
7. Pour the oil into a heavy 4- to 5-quart Dutch oven to a depth of about 2 inches and heat to 325°F over medium, using a thermometer. Set a wire rack over a sheet pan nearby.
8. Fry the tots in 3 batches, 8 to 10 at a time, for 3 minutes each batch — they should be pale blond and set, not browned. Lift out with a spider or slotted spoon onto the rack. Let the oil come back to 325°F between batches. Rest the fried tots at least 10 minutes (up to 1 hour at room temperature).
9. Raise the oil to 375°F. Fry the tots again in batches for 2 to 3 minutes, until deep golden and audibly crisp when they knock against the spoon. Drain on the rack and immediately shower with flaky salt.
10. Pile the tots in a bowl or straight onto the rack and serve hot with the smoky paprika dip. They're at their peak in the first 10 minutes.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Char-Grilled Oysters with Garlic-Worcestershire Butter

Are you this recipe's original author or publisher? Report a problem