Post by Loupy on Jan 6, 2014 20:20:20 GMT -7
Homemade Cheddar Tater Tots
From:by Reeni Pisano @ www.cinnamonspiceandeverythingnice.com/
Recipe Adapted from Serious Eats
Golden brown and crispy oven-fried tater tots with cheddar cheese. You can make them with all white potatoes or swap out some of the white for a sweet potato twist.
I tried both baking and deep frying these and preferred the baked ones. The fried ones got mushy in the oil and didn’t hold their shape.
The baked version, shown in these pictures, gets a little crunchy on the outside with creamy, cheesy middles. Completely addictive.
Better make a double batch.
Ingredients:
2 pounds yukon gold or russett potatoes (swap out 3/4 pound for sweet potatoes, if desired)
1/2 cup shredded cheddar cheese
1 tablespoon potato or corn starch
1 teaspoon coarse salt
1/4 teaspoon fresh black pepper
corn, peanut, vegetable or canola oil*
Instructions
Preheat oven to 400 degrees F.
Scrub the potatoes clean and roast until until a fork goes easily into them when poked.
Fill two big bowls with ice water and put the potatoes in them to cool.
Change the water as needed until the potatoes are cold.
(Alternately you can cook them ahead of time and refrigerate until cold.)
Peel the potatoes then shred on the large holes of a box grater.
Add to a large bowl and use a fork to combine with the cheese, potato starch, salt and pepper.
If baking: grease a large baking sheet generously with oil from edge to edge. Preheat oven to 425 degrees F.
Scoop up little pieces of the potato mixture and form into cylinders about 1 inch long.
Place on baking sheet and repeat until all the tots are made.
Bake about 25 minutes, turning once about 15 minutes into the cooking time.
To fry:
Heat an inch of oil in a large Dutch oven to 350 degress F.
Cook the tots in batches until lightly golden all over about 5 minutes - if they start to fall apart or get smooshy then reduce the cooking time.
Drain on paper-towel lined plates before serving.
Serve with ketchup for dipping.
* Loupy's Note. Our oil of choice for deep frying is always peanut oil. It does the best job in our opinion.
Copyright ©2013 Cinnamon Spice and Everything Nice. All Rights Reserved
From:by Reeni Pisano @ www.cinnamonspiceandeverythingnice.com/
Recipe Adapted from Serious Eats
Golden brown and crispy oven-fried tater tots with cheddar cheese. You can make them with all white potatoes or swap out some of the white for a sweet potato twist.
I tried both baking and deep frying these and preferred the baked ones. The fried ones got mushy in the oil and didn’t hold their shape.
The baked version, shown in these pictures, gets a little crunchy on the outside with creamy, cheesy middles. Completely addictive.
Better make a double batch.
Ingredients:
2 pounds yukon gold or russett potatoes (swap out 3/4 pound for sweet potatoes, if desired)
1/2 cup shredded cheddar cheese
1 tablespoon potato or corn starch
1 teaspoon coarse salt
1/4 teaspoon fresh black pepper
corn, peanut, vegetable or canola oil*
Instructions
Preheat oven to 400 degrees F.
Scrub the potatoes clean and roast until until a fork goes easily into them when poked.
Fill two big bowls with ice water and put the potatoes in them to cool.
Change the water as needed until the potatoes are cold.
(Alternately you can cook them ahead of time and refrigerate until cold.)
Peel the potatoes then shred on the large holes of a box grater.
Add to a large bowl and use a fork to combine with the cheese, potato starch, salt and pepper.
If baking: grease a large baking sheet generously with oil from edge to edge. Preheat oven to 425 degrees F.
Scoop up little pieces of the potato mixture and form into cylinders about 1 inch long.
Place on baking sheet and repeat until all the tots are made.
Bake about 25 minutes, turning once about 15 minutes into the cooking time.
To fry:
Heat an inch of oil in a large Dutch oven to 350 degress F.
Cook the tots in batches until lightly golden all over about 5 minutes - if they start to fall apart or get smooshy then reduce the cooking time.
Drain on paper-towel lined plates before serving.
Serve with ketchup for dipping.
* Loupy's Note. Our oil of choice for deep frying is always peanut oil. It does the best job in our opinion.
Copyright ©2013 Cinnamon Spice and Everything Nice. All Rights Reserved
