Saturday, June 27, 2009
Tater tots. In a way they're sort of like the mini version of the hash brown. The traditional way of making tater tops is to fry them. Yet again, here I am turning things around and baking them. I had 8 baby red potatoes that I had gotten from the farmer's market and my initial choice was just to roast them in the oven. But I had a craving for hash browns early this week, which developed into wanting tater tots.
You can use one large potato rather than using the baby ones. Be sure it's a potato you'd use for making a baked potato. Russets are good. I added a good helping of garlic powder. Not in an overpowering way, but you instantly know it's there. It's very tasty. I liked it better than the fried version. Eek! Gasp! Yes, I chose the baked over fried. I had this with some regular ol' ketchup. Lots of it.
The recipe will make about 15 taters.
Baked Garlic Tater Tots
8 baby red potatoes ot 1 large russet potato
1-2 Tbsp garlic powder
2 tsp all purpose flour
Bring a pot of water to a boil.
Boil the potatoes until they are tender. Rough 20 min. To make sure it's ready, poke the potato with a knife or fork and should pierce through the skin without any hesitation.
Let the potatoes cool. Preheat you oven to 425˚F.
Then with a grater or potato ricer, mash the potatoes to bits.
Season with a little salt and pepper. Mix in the garlic powder and flour. Form in to little balls.
Place them on an baking sheet. Bake for 30 min. Turn them after min to give them an even browning.