Tater Tots

Method

1. 1

   Parboil potatoes

   Put the potatoes in a pan of cold salted water. Bring to the boil over high heat, then simmer for 8 to 10 minutes, until the outside is just tender but the centres remain firm.

2. 2

   Drain potatoes

   Drain well and leave to steam-dry for 5 minutes.

3. 3

   Grate and season

   Coarsely grate the warm potatoes into a bowl. Add the flour, onion powder, garlic powder, salt, pepper and 1 tbsp oil, then mix gently until combined.

4. 4

   Shape the tots

   With lightly oiled hands, form the mixture into small cylinders about 4 cm long. Set them on a plate and chill for 15 minutes, until firm enough to handle without crumbling.

5. 5

   Heat the oil

   Pour oil into a deep, heavy pan to a depth of about 5 cm. Heat over medium-high heat to 175°C, checking with a thermometer.

6. 6

   Fry the tots

   Fry the tots in batches for 3 to 4 minutes, turning once, until crisp and deep golden brown. Do not crowd the pan.

7. 7

   Drain and serve

   Lift the tots out with a slotted spoon and drain on a rack or kitchen paper. Let the oil return to 175°C between batches, then serve hot when the coating is crisp and the centres are tender.

Tips

• Steam-dry the potatoes well so the mixture is not wet.
• Grate the potatoes while warm and mix gently to keep the tots light.
• Fry in small batches and let the oil return to 175°C between batches.

Swaps

• Use smoked paprika in place of the onion powder for a different savoury flavour.
• Use rapeseed oil in place of vegetable oil.

Storing

Refrigerate leftovers in an airtight container for up to 3 days and reheat in a hot oven until crisp.