| Servings: 6 |
Total sodium per serving: 10mg |
Total calories per serving: 433 |
Ingredients
- 2 pounds russet potatoes, peeled
- 1 tablespoon all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried dill
- Salt substitute and freshly ground black pepper, to taste
- 1 cup vegetable oil
- 2 tablespoons chopped fresh parsley leaves
Directions
1. Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled abt 6-7 minutes; drain well and let cool.
2. Using a box grater or Salad shooter, finely shred potatoes.
3. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
4. Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt substitute and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.
5. Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
6. Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
7. Serve immediately, garnished with parsley, if desired.*
*TO FREEZE: Transfer cooled tater tots to an airtight container. Freeze up to 1 month. To bake, preheat oven to 400 degrees F and bake until heated through, about 15-17 minutes.
Source: Damn Delicious
