photo by Late Night Gourmet
- Ready In:
- 4 lbs russet potatoes, peeled
- 2 tablespoons kosher salt, plus more for seasoning
- 1 teaspoon cracked black pepper, plus more for seasoning
- 1 egg, beaten
- 1⁄2 cup all-purpose flour
- 1 tablespoon basil, finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 4 ounces canola oil
- Peel the potatoes and place in a large pot of cold water. Bring to a boil, and cook potatoes for 6 minutes. Immediately drain potatoes and allow to cool.
- Using a box grater, shred all potatoes into a large bowl. Use a kitchen town or cheese cloth to squeeze any excess moisture out of the potatoes. NOTE: russet potatotes shouldn't need this since they're relatively dry.
- Beat egg separately and add to the potatoes. Add remaining ingredients (except for the oil) to the bowl and blend thoroughly.
- Use an ice cream scoop to form the mixture into roughly a ball shape. Prep them on a plate to have them ready to cook. Carefully place the tots in oil heated to 350-375 degrees, making sure not to crowd the cooking vessel. Cook for about 4 minutes or until golden brown.
- Place newly-cooked tots on a paper towel; using a baking sheet with a paper towel is a good way to do this. Sprinkle with salt while still hot. Eat as-is or serve with ketchup or other dipping sauce.
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RECIPE SUBMITTED BY
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".