- Cook Time
- Prep Time
- 4 ServingsServings
- 2 shallots, peeled
- 6 parsley sprigs, picked and roughly chopped
- 4 scallions, green part only, chopped
- Pinch white pepper, finely ground
- Pinch sea salt, finely ground
- Vegetable oil for frying
1 Preheat oven to 350° F. Place potatoes on baking pan and cook for 20 minutes or until when squeezed the potatoes barely "give.
2 Remove from oven and set baking pan on top of oven to keep warm for another 20 minutes.
3 (This will allow the center of the potatoes to barely cook so they will not turn brown after shredding
4 The goal is to have the potatoes barely cooked but not to the point that they turn to mashed potatoes when grated.)
5 Peel the potato skin back using a butter knife or similar.
6 Try not to remove any of the flesh underneath the skin as it will help bind the tater tots.
7 Try not to remove any of the flesh underneath the skin as it will help bind the tater tots.
8 Then press the shallots through the shredder attachment or if doing by hand, dice finely.
9 Add the shallots and the remaining ingredients to the bowl and mix thoroughly.
10 The mixture should still be warm and sticky to the touch. Heat deep fryer or sauté pan with half inch of vegetable oil to medium high heat and carefully place the tater tots in the oil. Turn the potatoes so all sides are cooked evenly to golden brown. Season lightly with a pinch of sea salt and serve. Enjoy!
Source: Idaho Potato Commission