Homemade Tater Tots

To freeze the Tots, follow the recipe through step 3. In step 4, remove them from the fryer after 1 1/2 minutes and drain on a paper towel-lined plate. Transfer to a sheet tray or large plate in a single layer and place in freezer for at least 1 hour. Transfer the frozen tots to a zipper-lock freezer bag and store for up to 3 months.
Be careful not to overprocess potatoes or they will become sticky and gummy. If a few large chunks of potatoes remain, break them up with your fingers in the bowl.
For variations on the recipe, check out the slideshow in the original article.

Ingredients

• 2 pounds russet potatoes, peeled and cut into rough 1-inch chunks
• 2 quarts peanut, vegetable, or canola oil
• 2 teaspoons kosher salt
• 1 tablesoon cornstarch or potato starch
• 1/2 teaspoon granulated sugar
• Freshly ground black pepper

Procedures

1. 1
   Place potatoes in a bowl of cold water and agitate for 10 seconds. Transfer to fine mesh strainer and allow to drain for 5 minutes. Meanwhile, heat oil in large wok or Dutch oven over high heat to 350°F. Fry potatoes, stirring them with a wire spider until light golden brown and tender, about 4 minutes, adjusting flame to maintain oil temperature. Transfer to a paper towel-lined bowl and allow to cool for 10 minutes. Reduce heat to low.
   
2. 2
   Transfer 1/4 of the potatoes to the bowl of a food processor and pulse until broken down into rough 1/4 to 1/8th inch pieces, about eight 1-second pulses. Transfer to a mixing bowl and repeat with the remaining potatoes, working in three more batches.
   
3. 3
   Add salt, starch, sugar, black pepper to taste, and any flavorings if desired. Gently mix with your hands to combine. Shape into cylinders about 3/4-inch wide and 1-inch long.
   
4. 4
   Reheat oil to 350°F and add Tater Tots. Allow to fry for 1 minute, then gently agitate with a metal spider to separate them. Continue to cook, adjusting flame to maintain heat, until golden brown and crisp, about 4 minutes longer. Transfer to a paper towel-lined plate to drain. Season immediately with salt. Serve hot.