- 2 pounds (about 4 large) russet potatoes
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- Cooking oil for frying
- Prepare the Potatoes:
- Wash and peel the potatoes. Cut them into chunks, so they cook evenly.
- Place the potato chunks in a large pot of cold, salted water. Bring the water to a boil, then reduce the heat and simmer for about 10-12 minutes or until the potatoes are fork-tender.
- Drain and Cool:
- Drain the cooked potatoes in a colander and let them cool for a few minutes. You don’t want them to be too hot to handle.
- Grate the Potatoes:
- Once the potatoes have cooled slightly, use a box grater to grate them into a large bowl. Grate them on the coarse side of the grater to create a hash brown-like texture.
- Season and Add Flour:
- To the grated potatoes, add the flour, grated Parmesan cheese, salt, garlic powder, onion powder, paprika, and black pepper. Mix everything together until well combined.
- Shape the Tater Tots:
- Take a small amount of the potato mixture and shape it into a cylindrical tot using your hands. They should be about 1 inch long and 1/2 inch wide.
- Heat the Oil:
- In a large, deep skillet or Dutch oven, heat about 2 inches of cooking oil to 350°F (175°C). Use a deep-frying thermometer to monitor the temperature.
- Fry the Tater Tots:
- Carefully add the tater tots to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes per side or until they are golden brown and crispy.
- Use a slotted spoon or tongs to remove the tots from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Serve your homemade tater tots hot and crispy. They are great on their own or with ketchup, ranch dressing, or any dipping sauce of your choice.
Enjoy your homemade tater tots as a tasty side dish or snack. They’re sure to be a hit with friends and family!
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