2 russet potatoes, peeled
2 tablespoons chopped fresh parsley
1 tablespoon all-purpose flour
1 tablespoon salt
1 teaspoon seasoned pepper
½ teaspoon onion powder
2 cups peanut oil
Step 1 Place potatoes in a pot; add cold water until potatoes are covered by 1 inch. Bring to a boil; reduce heat. Simmer until potatoes are softened, about 10 minutes; drain. Cool until easily handled, 10 to 15 minutes.
Step 2 Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl. Stir parsley, flour, salt, seasoned pepper, and onion powder into the potatoes until combined. Shape potato mixture into potato nuggets.
Step 3 Heat peanut oil in a deep-fryer or large stockpot to 350 degrees F (175 degrees C).
Step 4 Place potato nuggets in the fryer, 5 to 10 at a time. Cook until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel lined plate.
Never have to buy frozen store bought Tater Tots® anymore. This will be a good, more healthy recipe for kids and adults to remember their childhood favorite. Frozen-friendly! Serve immediately, garnished with parsley. Dip the tots in our famous Divine Kuizine Remoulade sauce.
Prep: 15 mins
Cook: 20 mins
Additional: 10 mins
Total: 45 mins
Servings: 4
Yield: 4 servings
Nutrition Facts
Per Serving: 218 calories; protein 3.3g; carbohydrates 28.5g; fat 11.2g; sodium 1752.4mg.