Tater Tots

[Wine & Swine]

Has anyone ever made tater tots from scratch. We are thinking of a new dish for the restaurant and I can't seem to find a basic recipe.

 

[MilitantSquatter]

It's very basic...

Peel & cook potatoes, then shred... Mix in some flour, form into balls or other shape and fry. Finely minced onions are also an option.. (Would be pretty wicked with some chopped garlic and parsley and maybe some of that Col. Newsom ham you offer too too)

If desired mix in salt, pepper or other spices before frying.

 

[Jorge]

What Vinny said. I tried a food processor on the spuds, but ended up using a mandolin to avoid the pulpy mess the Cuisinart created.

I never thought to add garlic, Vinny! Thanks.

Edit: I forgot to add, that if you are looking for the classic shape there some ice trays out there that are very similar in size and shape to the classic Tot. If you are interested I'll see if I can find a brand when I get home. I also pan fry some samples while I'm mixing and seasoning like I do sausage.

 

[Greendriver]

You won't gain nutin IMHO.

 

[MilitantSquatter]

I never thought to add garlic, Vinny! Thanks.

Edit: I forgot to add, that if you are looking for the classic shape there some ice trays out there that are very similar in size and shape to the classic Tot. If you are interested I'll see if I can find a brand when I get home. I also pan fry some samples while I'm mixing and seasoning like I do sausage.

How would you get the potato out of the ice tray without ruining the form ?

PS - You forget that Italian Americans like me use garlic in just about everything..

 

[Sledneck]

Nothing you make will ever be as good as the supermarket frozen ones

 

[Azinine]

Nothing you make will ever be as good as the supermarket frozen ones

Those are pretty dang good...

 

[Kevin]

A local taco chain has developed a large following for their version. They call them potatoe ole's. Dang good too. I stop in and get some whenever I get the opportunity.

 

[Jorge]

How would you get the potato out of the ice tray without ruining the form ?

PS - You forget that Italian Americans like me use garlic in just about everything..

Spray it with Pam first.

 

[timzcardz]

Nice Vinny.

Personally though, I would go with roasted garlic over chopped.

And I bet John has already figured out where to recruit taste testers.

 

[SmokeyBear]

If you put onions and garlic on/in them, please make sure that is specified in the menu so that someone ordering them wouldn't be surprised.

 

[The Anchorman]

It's very basic...

Peel & cook potatoes, then shred... Mix in some flour, form into balls or other shape and fry. Finely minced onions are also an option.. (Would be pretty wicked with some chopped garlic and parsley and maybe some of that Col. Newsom ham you offer too too)

If desired mix in salt, pepper or other spices before frying.

Instead of shredding them, I steam the potatoes till just before fork tender then cool them slightly. I use a deepfry basket on it's side and press the potatoes through it. That makes the potatoes into like little cubes. Then you can toss them in your own selection of spices. Form them in to logs and chill in fridge. Cut them into tot shapes and deep fry as you would any tater tot.

Hope this helps:idea:

 

[Kevin]

Instead of shredding them, I steam the potatoes till just before fork tender then cool them slightly. I use a deepfry basket on it's side and press the potatoes through it. That makes the potatoes into like little cubes. Then you can toss them in your own selection of spices. Form them intop logs and chill in fridge. Cut them into tot shapes and deep fry as you would any tater tot.

Hope this helps:idea:

Yes it does help. This thread has my interest.

 

[SmokeInDaEye]

Instead of shredding them, I steam the potatoes till just before fork tender then cool them slightly. I use a deepfry basket on it's side and press the potatoes through it. That makes the potatoes into like little cubes. Then you can toss them in your own selection of spices. Form them in to logs and chill in fridge. Cut them into tot shapes and deep fry as you would any tater tot.

Hope this helps:idea:

That's really interesting! I like the cubes.

I stopped by the restaurant tonight and John was playing with some recipes.

 

[ewile]

Napoleon, gimme some of your tots...

 

[Smokin' Gnome BBQ]

I love the new avitar!!ahahahah, 13 is today number, one peanutbutter and jelly sandwich,ahhahhahh..very cool!!I like tater tots with a good commercial rub and a bottle or Capt. Morgan.. make me feel like a scallywagg...

Nothing you make will ever be as good as the supermarket frozen ones

 

[SmokeInDaEye]

I love the new avitar!!ahahahah, 13 is today number, one peanutbutter and jelly sandwich,ahhahhahh..very cool!!I like tater tots with a good commercial rub and a bottle or Capt. Morgan.. make me feel like a scallywagg...

Do gnomes eat regular tater tots or do they have special mini ones?

 

[Smokin' Gnome BBQ]

Do gnomes eat regular tater tots or do they have special mini ones?

of course Gnomes eat mini ones, we also drink tiny little airplane bottles of the Mr. Morgan.. We just have to drink and eat them buy the 100's rather then the dozen...go figure, a 6'+ gnome and his dietary needs.. so how you doing..are you ready to go?

 

[Wine & Swine]

Thanks for the ideas guys, played with two different batches last night. Salt crusted and roasted the potatoes but they were too done and texture was may too soft. Added some egg yolk, potato flour and seasonings (made two different batches). The idea was crab tater tots with an Old Bay dipping sauce. Folded Lump crabmeat in at the last minute and rolled like gnocchi, cut and hand formed into "tots". Tastes ok, but were too mushy and need more crab flavor. Dipping sauce was homemade mayo with lemon juice & zest, Old Bay, roasted jalapeno & black pepper.

 

[bbqbull]

FWIW I googled home made tator tots crab meat,enjoy
homemade tater tots crab meat - Google Search