How to Make Crispy Tater Tots

• Peel your potatoes and halve or quarter them into large, but evenly sized pieces. Soak the pieces in a bowl of cold water for 10-15 minutes.
• Add the potatoes to a pot and cover with 2 inches of water. Season the water with salt and bring the pot to a boil. Once the potatoes are fork tender about 15-20 minutes, drain the water and begin ricing the potatoes with a potato ricer.

  TRUST ME, the potato ricer makes the potatoes smooth and creamy. It’s essential.
• Add the cornstarch, salt, and black pepper to the riced potatoes. Mix well using a spatula. Add a piece of parchment paper to an 8x8-inch baking dish. Add the potatoes to the dish and press them until they are flat and evenly spread. I used a separate piece of parchment to press the potatoes flat. Refrigerate for 10-15 minutes.

  Carefully remove the potatoes by lifting them from the pan by holding the parchment paper below the potatoes. Slice into squares. I was able to get 40 pieces that were roughly 1x1-inch in shape.
• Heat a neutral oil like vegetable, canola, or grapeseed oil to 325-375 degrees. I used vegetable oil at 350 degrees. Use a spider strainer to carefully add 4-5 potato squares to the hot oil at a time.

  KEEP IN MIND, that once you add the potato square the oil will bubble up. So, MAKE SURE you’re using a pot that’s deep enough to prevent overflow.
• Let the squares fry until they are golden brown and crispy. About 3-5 minutes. Also, make sure to stir them so both sides get crispy. Once they are golden brown, use the spider strainer to remove them from the oil.

  Place them on a wire rack that’s sitting on top of a baking tray to catch any excess oil. Repeat for all tots. Sprinkle with Maldon sea salt while they are hot. Serve and enjoy.