Homemade Tater Tots
By Chef Kendra Nguyen
2 Large potatoes, washed
½ c Flour
1 ¼ oz grated Parmesan cheese
1 egg beaten
¼ t Garlic Powder
½ t salt
1 egg beaten
2 T water
2 ½ c panko bread crumbs
Preheat oven to 400 degrees Fahrenheit. Prepare a baking sheet lined with silpat, or parchment paper.
Poke each potato with a knife or folk a few times. Wrap each potato in foil. Put potatoes on middle rack of oven and bake until done. To test for doneness paring knife should slide easily through. Let them cool enough for you to work with.
Grate potatoes over large bowl with cheese grater. Add beaten egg, flour, garlic powder, salt and Parmesan cheese.
Shape into tater tot shapes using about ½ Tablespoon for each one.
Add flour to a shallow bowl. Add egg and water to a bowl and whisk. Dip each tot in egg wash then coat well with panko. Place on prepared baking sheet.
Place baking sheet in the freezer for at least 1 hour. You can also take them out, put them in a freezer bag and put back in freezer up to 3 months.
Pour ½ inch oil in a nonstick frying pan and bring temperature up to 350 degrees Fahrenheit. Cook tots in batches flipping once. Cook until the tots develop a golden brown color and crispiness.
Remove to a cooling rack and let cool slightly. Serve hot. Enjoy.