PREP: 20 minutes BAKE: 35 minutes at 425°F COOL: 20 minutes COOK: 3 minutes per batch at 350°F MAKES: about 72 tots
3 lb. russet potatoes (about 8 medium)
2 Tbsp. all-purpose flour
1 tsp. kosher salt
1 tsp. onion powder
Peanut or vegetable oil
Salt
1. Preheat oven to 425°F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork and place in a shallow baking pan. Bake 35 to 40 minutes or until a paring knife inserts easily but resists toward the center.
2. Cool 20 minutes. Peel away and discard the skin. Coarsely shred potatoes using a box grater or food processor. Place potatoes in a large bowl. Sprinkle with flour, salt, and onion powder. Using your hands, mix well. Divide mixture in half. Transfer each half of the mixture to a piece of waxed paper. Firmly pat each into a 6×6-inch square about ¾ inch thick. Using a large sharp knife, cut each into 36 squares.
3. Fill a deep, heavy 3-qt. saucepan or a deep-fat fryer half-full with oil; heat oil to 350°F. Working in batches of eight (oil will bubble up as pieces are added), fry potato pieces in hot oil 3 minutes or until golden brown, stirring gently occasionally. Using a slotted spoon, transfer tots to a paper towel-lined baking sheet. Sprinkle with salt while warm.
To Freeze: Cool fried tots and place in an airtight freezer container. Freeze up to 3 months. To serve, arrange tots in a single layer in a shallow baking pan. Bake in a 400°F oven 15 minutes or until heated through and crisp.
Spice It Up: Replace the salt and onion powder with 1 to 2 Tbsp. Taco Seasoning, Prairie Seasoning, Pacific Seasoning, Everyday Seasoning, Citrus Seasoning, or Fajita Seasoning (pages 296 and 299). Or use 1 to 2 Tbsp. Italian Seasoning or Greek Seasoning (page 299), adding the 1 tsp. kosher salt.
Rosemary-Smoked Black Pepper Potato Tots: Prepare as directed, except omit onion powder. Add 1 tsp. finely chopped fresh rosemary and ½ tsp. smoked black pepper to the potato mixture.
PER 9 TOTS: 268 cal., 18 g fat (3 g sat. fat), 0 mg chol., 287 mg sodium, 25 g carb., 2 g fiber, 3 g pro.