I make tater tots for my son quite often and I really wanted to make a more grown up version for myself. I really love garlic and rosemary with potatoes so I knew that combination would work. I served these with balsamic ketchup and it was perfect.
Cook Time: 25 Minutes
4 Medium Sized Russet Potatoes peeled and grated using a fine grater. Using a fine grater takes longer but it will give you the best results. You will notice that the grated potatoes are mushy and starchy. Once you have grated the potatoes place them into a fine mesh strainer and rinse them under cold water for about 30 seconds. Then use your hands to squeeze out any water. Do not skip this step. You want to remove as much water as possible.
1-1/2 Tsp of Granulated Garlic Powder
2 Tsp of Rosemary Chopped
2 Tbs of Self-Rising Flour
*You can always substitute with your flour of choice but I prefer self-rising flour for this recipe because it causes the tater tots to puff up a little.
1/4 Tsp of Salt
Oil for Cooking
4 Tbs of Ketchup
2-3 Tsp of Balsamic Vinegar
Once you have grated, rinsed, and removed the water from the potatoes add them into a large bowl and add in the garlic powder, rosemary, flour and salt and mix well. Next form small balls and set them aside.
Place a medium sized skillet over medium heat and add in enough oil to coat the bottom of the skillet. Place the tots into the skillet and cook them for about 2-3 minutes on all sides or until golden brown. Remove from the skillet and allow them to drain on a paper towel. Add additional salt if necessary.
To make the balsamic simply mix together the balsamic vinegar and ketchup.
You can see how watery and starchy the potatoes are before rinsing and and removing the water.
After rinsing and squeezing the excess water.