Crispy Tater Potato Tots
Crispy on the outside and fluffy on the inside. Kids love them. 17
peeled and cut into 1 1/2-inch pieces
Add the salt and water to a bowl, stir until the salt is dissolved, then add it to a food processor. Depending on your food processor you may need to split this step into two batches.
Add the potatoes to the salt water and pulse repeatedly until the potatoes are coarsely ground. About 12, one second pulses. Stir after about 6 pulses to make sure all the pieces are reasonably evenly combined.
Drain the potato water mixture through a fine sieve, pressing until very dry and discard the liquid.
Transfer the potatoes from the food processor into a microwave safe bowl. Microwave for 10 minutes, stirring halfway through.
Using a spatula, push the potatoes into the center of the foil and move to an 8 or 9 inch square baking pan. Press firmly and evenly. Freeze, uncovered about 30 minutes until firm but not frozen solid.
Preheat the oven to 200 degrees F to keep finished tots warm after frying.
Preheat a deep fryer or large pot to 375℉ (190℃).
Lift partially frozen potatoes out of the baking pan and cut into 48 pieces, 7 x 5 cuts.
Fry the tater tots in small batches until golden brown and crispy, about 6 minutes.
Drain on paper toweling and place onto a baking sheet in the oven to keep warm.
The can be make ahead and frozen for up to 1½ months after frying.
After potatoes cool, transfer to a zipper bag and store in the freezer.
To reheat: preheat oven to 400℉ (200℃) and baked for about 15 minutes.