After 100 pounds of potatoes, we finally got a recipe for tots that adults can’t get enough of

Staff, America's Test Kitchen on Apr 10, 2024

1. Whisk 1 cup water and salt together in a bowl until salt dissolves. Pulse potatoes and salt water in food processor until coarsely ground, 10 to 12 pulses, stirring occasionally.

2. Drain mixture in fine-mesh strainer, pressing potatoes with rubber spatula until dry (liquid should measure about 1 1/2 cups); discard liquid.

3. Transfer potatoes to bowl and microwave, uncovered, until dry and sticky, 8 to 10 minutes, stirring halfway through cooking.

4. Stir flour and pepper into potatoes. Spread potato mixture into a thin layer over a large sheet of aluminum foil and let cool for 10 minutes. Push potatoes to center of foil and place foil and potatoes in an 8-inch square baking pan. Push foil into corners and up sides of pan, smoothing it flush to pan. Press potato mixture tightly and evenly into pan. Freeze, uncovered, until firm, about 30 minutes.

5. Meanwhile, adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in a Dutch oven over high heat until 375 degrees. Using foil overhang, lift potatoes from pan, place on counter, and cut into 48 pieces.

6. Fry half of potato tots, until golden brown and crisp, 5 to 7 minutes, stirring occasionally once they begin to brown. Drain on a wire rack set in a rimmed baking sheet and place in oven. Bring oil back to 375 degrees and repeat with remaining potato tots. Serve.

TO MAKE AHEAD: Cool fried potato tots, transfer to zipper-lock bag, and freeze for up to one month. To serve, adjust oven rack to middle position and heat oven to 400 degrees. Place potato tots on a rimmed baking sheet and bake until heated through, 12 to 15 minutes.

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