Crispy Potato Tots(Cook's Country) Recipe

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Crispy Potato Tots(Cook's Country)
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Ingredients
7
Count
Nutrition
9060
Calories
Total time
55
Minutes
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Ingredients:

  • 1 cup water
  • 2 1/4 tsp salt
  • 2 1/2 lbs russet potatoes, peeled and cut into 1 1/2-inch pieces
  • 1 1/2 tbsp all-purpose flour
  • 1/2 tsp pepper
  • 1/8 tsp cayenne pepper (optional)
  • 4 cups peanut oil

Directions:

  1. In a small bowl, whisk water and salt together until salt dissolves. Transfer salt water and potatoes to the bowl of a food processor fitted with the metal blade and process until coarsely ground, 10 to 12 pulses, stirring occasionally.
  2. Drain potato mixture in fine-mesh strainer, pressing potatoes with a spoon until dry (liquid should measure about 11/2 cups); discard liquid. Transfer potatoes to a microwave safe bowl and microwave, uncovered, until dry and sticky, 8 to 10 minutes, stirring halfway through cooking.
  3. Stir flour, black pepper and cayenne pepper(optional) into potatoes. Spread potato mixture into thin layer over large sheet of aluminum foil and let cool for 10 minutes. Push potatoes to center of foil and place foil and potatoes in 8-inch square baking pan. Push foil into corners and up sides of pan, smoothing it flush to pan. Press potato mixture tightly and evenly into pan. Freeze, uncovered, until firm, about 45 minutes.
  4. Meanwhile, preheat oven to 200 degrees F. Set a wire rack in a rimmed baking sheet; set aside. Heat oil in a saucepan over high heat until 375 degrees. Using foil overhang, lift potatoes from pan and cut into 11/4 by 1-inch pieces (6 cuts in 1 direction and 8 in other). Fry half of potato tots, until golden brown and crisp, 5 to 7 minutes, stirring occasionally once they begin to brown. Drain prepared baking sheet, season to taste and place in oven. Bring oil back to 375 degrees and repeat with remaining potato tots. Serve warm.
  5. Recipe Notes:.
  6. If your food processor has a capacity of less than 11 cups, you’ll need to process the potatoes in two batches.
  7. If any large pieces of potato remain after processing, chop them coarsely by hand.
  8. To make handling the uncooked tots easier, use a wet knife blade and wet hands.
  9. To Make Ahead: Cool fried potato tots, transfer to zipper-lock bag, and freeze for up to 1 month. To serve, adjust oven rack to middle position and heat oven to 400 degrees. Place potato tots on rimmed baking sheet and bake until heated through, 12 to 15 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 9060.01 Kcal (37932 kJ)
Calories from fat 8058.91 Kcal
% Daily Value*
Total Fat 895.43g 1378%
Sodium 5396.33mg 225%
Potassium 6269.25mg 133%
Total Carbs 247.87g 83%
Sugars 11.37g 45%
Dietary Fiber 23.38g 94%
Protein 35.33g 71%
Vitamin C 90.9mg 151%
Iron 11.6mg 64%
Calcium 238.2mg 24%
Amount Per 100 g
Calories 395.18 Kcal (1655 kJ)
Calories from fat 351.52 Kcal
% Daily Value*
Total Fat 39.06g 1378%
Sodium 235.38mg 225%
Potassium 273.46mg 133%
Total Carbs 10.81g 83%
Sugars 0.5g 45%
Dietary Fiber 1.02g 94%
Protein 1.54g 71%
Vitamin C 4mg 151%
Iron 0.5mg 64%
Calcium 10.4mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 255
    Points
  • 259
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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