Quote:
Originally Posted by Fire Me Boy!
Tell me more about these tater tots.
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Russet potatoes, skinned removed.
Fine, fine chop. I Julienne and run them through my food processor's shredding blade using the smallest feed tube.
Rinse and rinse again to remove starch.
Squeeze potatoes in a tea towel until you can't remove anymore water.
Microwave until steaming to stop enzyme reaction.
Let cool and then mix well with a bit of salt.
Add the oil of your choice and mix.
Form very tightly and bake at 350 for about 25 minutes.
I usually make several batches for freezing after stopping the enzyme reaction.
This sounds like a lot of work, but it's actually quite easy.