Potato Tots

Traditional tots are made from russet potatoes, but I like to grate in a little bit of sweet potato or yam. Keeping the skins on helps to preserve some of the nutrients, so give your potatoes a good scrub instead of a peel. This recipe, adapted from one by Cooks Country magazine, churns out light, fluffy tots with a crispy crust every time. The corn flour and ground millet flour give the tots a little extra crunch, but it’s OK to substitute whole-wheat flour if you prefer.
Serves100 tots
Cooking MethodFrying
CostInexpensive
Kid FriendlyYes
OccasionGame Day
Recipe CourseSide Dish, Snack, Starch
Dietary ConsiderationEgg-free, Halal, Kosher, Lactose-free, Vegan, Vegetarian
EquipmentBaking/gratin Dish, Food Processor
MealKid Snack, Snack
Taste and TextureCrisp, Hot & Spicy, Savory
Ingredients
- 5 to 6 medium russet potatoes (2 pound), cut into chunks
- 1 medium sweet potato or yam (¼ pound), cut into chunks
- 2 cups cold water
- 2½ teaspoons kosher salt, divided
- 2 teaspoons corn flour
- 2 teaspoons ground millet flour
- Pinch of cayenne pepper
- Salt and freshly ground black pepper
- Safflower or peanut oil, for frying
Instructions
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Place the russet potatoes and sweet potato into the bowl of a food processor fitted with a metal cutting blade. Pulse 5 or 6 times until coarsely ground.
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In a large bowl, combine the cold water and 2 teaspoons of the salt. Add the potatoes and stir to coat. Drain well through a fine sieve, pushing out as much water as you can.
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Transfer the potatoes to a microwave-safe bowl and heat for 4 minutes. Stir and heat for another 4 minutes. Stir in the corn flour, ground millet flour, cayenne, and the remaining ½ teaspoon salt.
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Line a 9-inch square pan with parchment and pour in the potato mixture. Spread it evenly and let the mixture cool to room temperature. Chill in the freezer for 20 minutes.
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Once the potato mixture is frozen, cut it into 1-by-½-inch tots. Line a baking sheet with parchment and set aside.
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Heat at least 2 inches of oil in a heavy-bottomed pot to 370°F. Fry the tots in batches, being sure not to crowd the pot, until golden brown, about 1 to 2 minutes. Remove the tots with a slotted spoon and place them on the prepared baking
2012 Lara Ferroni