Want to make your own tater tots?
Published 10:17 pm Sunday, May 16, 2010
Every once in a while, you run across a recipe that just reaches out and grabs you. And then you actually take a good hard look at it and think … why would anybody but a certifiable nutter waste the time and effort to make something that’s readily available, in a choice of brands no less, at every single supermarket in America …
But, alas, its appeal is such that before you can bring yourself to scrap it, you look at it again and notice it says, “These tasty tater tots use pantry staples and are prepared in a few quick steps. Crispy, light and flavorful, these tots take top billing for the best in back-to-basics home cooking.’’
I don’t know about you, of course, but back-to-basics home cooking at my house has never, ever, not once, included making homemade tater tots. I mean, who would even think to do that?
Well, duh. We would. So here’s your chance to become a nutter, right along with me, because the idea of the thing (plus the anticipation of the finished plateful) just won’t leave me alone.
You should know, though, while the recipe certainly seems to be easy enough and lacks no apparent pitfalls, I personally think those “few quick steps’’ might be slightly understated, especially when we come to the “sticky’’ part of the shaping/forming process. But we shall see.
This major eat-treat, by the way, was created by Mark Zeitouni, chef at the Standard in Miami Beach, and was awarded the grand prize in the Idaho Potato Commission’s Side Dish Challenge in the 2010 South Beach Wine and Food Festival’s Burger Bash.
Homemade tater tots
2large russet potatoes, washed thoroughly
2shallots, peeled
6parsley sprigs, picked and roughly chopped
4scallions, green part only, chopped
Pinch white pepper
Pinch sea salt
Vegetable oil for frying
Preheat oven to 350 degrees. Place potatoes on baking pan and bake for 20 minutes. Remove from oven. (Potatoes should still be firm to the touch.) Allow to cool slightly before peeling with a paring knife.
Using either the shredder attachment on a food processor or a hand grater, shred the potatoes and shallots. Add the parsley sprigs, scallions, pepper and salt and mix well. (Mixture should still be warm and sticky.) Using your hands, roll mixture into 1-inch balls and place on a baking sheet. (Wetting your hands occasionally will help prevent the mixture from sticking to your hands.)
In a deep skillet, heat 1/2-inch of oil over medium-high heat; carefully place potato balls in the heated oil. Turn potatoes occasionally as they cook, until they are golden. Lift from oil, drain quickly and transfer to a warm platter. Season lightly with an additional pinch of sea salt and serve.
Makes 4 servings.
SOS: While we still have plenty of time to help, Everett reader Linda M. Smith of Everett writes, “In the mid-1970s, I cut a recipe from The Herald for brandied raspberry-cherry conserve and made it almost yearly since then. I used the same little wrinkled printed leaf up until 2007. I think my recipe box ate it over the long winter…
“I don’t know, except it is missing and I do not have it committted to memory. Before the season again is at its peak, I must make it again.’’
SOS: While we’re on the yummy spread subject, Startup reader Jim Cowardin has a question. “Recently, a friend and I were making orange marmalade for the first time,’’ he says. “It turned out tasting very good, but we were confused about the jelling point, and weren’t sure if it was cooked a little too long. The directions we used were a bit confusing, and I was wondering if there is an easier way to get there. Any pointers?’’
OK, Forum folks — if you can share the recipe for brandied raspberry-cherry conserve or supply a good, reliable method for determining when marmalade is sufficiently cooked, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Wednesday’s Good Life section.
