*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The directions here are spot on. Boiling the potatoes first is an important step to get the perfect consistency for shaping the tots. This is obviously more time consuming than just opening up a bag of frozen ones but these are fun to make and you can control what spices go into them. I plan to play around with the flavors and even make spicy tots. I froze half of the batch to use at a later date and I am going to try baking them in the oven for a healthier alternative. I will update my review once I do.
I baked mine in the oven. Preheat oven to 425°. Grease a mini muffin pan with olive oil spray. Put 1 tablespoon of potato mixture into each muffin. Bake for 15 minutes. Remove from oven. Spray at again with olive oil mixture. Flip potatoes in muffin tin. Bake for 12 more minutes until crispy.
Prepared this recipe staying as close as possible to the instructions. It was spur of the moment so I used vegetable instead of peanut oil & they were still very good. They passed the scrutiny of my 10 year old's expectations of her school's tater tots which she loves! I'm sure I will be making these again.
Really, really good just as is. When frying potatoes, oil temp is very important to keep the oil from soaking into the potato. Make sure the temp stays above 350 while cooking. I set mine at 356 & cooked them for about 6 minutes. Doubled the recipe and it made about 45 tots