BLOGical Thoughts Side Dishes

Crispy Potato Tots

Recipe from Cook’s Country

Note that this is not specifically a camp Dutch oven recipe

Whisk the 2 1/4 teaspoons of salt into 1 cup water and place it in the food processor. Add in the potatoes and pulse until the potatoes are coarsely ground, about 10 to 12 pulses. Drain the potatoes in a colander and press on them until they’re pretty dry. Discard the liquid and transfer the potatoes to a large, microwave safe bowl. Microwave on high for about 10 minutes, stirring halfway through cooking time, until the potatoes are dry and sticky. Stir the flour and pepper into the potatoes. Spread the potato mixture onto a large piece of foil and let it cool for about 10 minutes. Push the potatoes into the center of the foil and place the whole thing in an 8×8 square baking pan. Make sure the foil is pushed into the pan evenly. Press the potato mixture evenly in the pan (spread it out until it fits the pan completely and is reasonably even.) Freeze, uncovered, about 30 minutes.

If you’re cooking them right away, a 30 minute freeze time is fine. Lift the potatoes out of the pan using the foil overhang, and cut into squares (1 1/4 inch by 1 inch pieces which ended up being 6 cuts in 1 direction, 8 cuts in the other direction). Heat your oil (the recipe says 4 cups of oil, but I’m sure I didn’t use that much) in a dutch oven until it is about 375 degrees. Fry half the tots until golden brown and crisp. Fry the other half. Drain well, serve with ketchup.