Wednesday, January 9, 2013

Homemade Tater Tots

Here's my review I promised!

6 potatoes (peeled and diced)
1 small onion (diced)
salt, pepper, garlic powder
1 large egg
1/2 cup flour
oil (to fry with)

 I changed up some things but if you want the original recipe then click here for the recipe from The Pioneer Woman as featured on Food Network.

                                                              Look at them fry away!

                                                              Such a pretty golden color.

I forgot to take a picture of the mixture till the end, oops.

     I took 6 russet potatoes and peeled and diced them. I also diced a small onion and put it all in a pot. I covered with water, added salt and pepper, and let it boil. I took a wooden spoon and tried to mush a potato and it didn't work so I let it boil some more. A while later I tried it again and it smushed. I drained the potatoes in a colander then fixed lunch for Little Dude and myself (yummy pbj!). After Little Dude went down for his nap I put the drained potatoes (and onion) back in the pot and went to work with my potato masher. I left them lumpy like in the original recipe (maybe they were too lumpy?).
     Next I beat 1 large egg and added some more salt and pepper. Then I dumped it in the pot with the potatoes and added  1/2 cup of flour (all purpose). I took out my frying pan and added some olive oil (the only kind I ever use, seriously. I have a big gallon container of it and that's it. I use it for everything, even my baking).
     Once the pan was hot enough I took some potato mixture rolled it into a sorta ball, sorta flattened it, and kinda kept its shape as I scraped it on my hand and placed it into the pan. I did this till the pan was full then sprinkled garlic powder over them all. They are ready to flip over when they move loosely in the pan when you have a fork to try and flip them with because your spatula is dirty and at the bottom of the sink filled with dirty dishes. Now that they are all flipped is the part where I look back in the pot and realize this is going to take FOREVER.
     For my second batch I tried kinda plopping some in the pan and smushing them once I flipped them over. They weren't as pretty as the first batch and I prefer the first batch over the second. After I got the second batch cooking I could hardly wait to try one. They smelled amazing. After they cooled and I tried my first one I realized these weren't going to last. They are seriously that good.

This is a dish I wouldn't plan on using potatoes for, unless they were starting to go bad. Next time I want to try leftover mashed potatoes (there's always some and never enough for everyone at the next meal). Also, since potato size can vary I don't think I had the right ratio of mixture. It was way too sticky to work with easily (another reason why I think left over mashed potatoes would be better). Did I mention they were yummy? There were none left over. Little Dude and I ate a delicious snack (and no, I didn't let him eat too many. I'm a mean mama like that).

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