When you reheat bagged, frozen tater tots at home, it’s never the same experience. The texture doesn’t come out right. They always taste a little like freezer burn and plastic. They don’t deliver the same happiness.
So make your own damn tots.
Luke Knox, executive chef of Burritt Room + Tavern in San Francisco, CA, provides the easy recipe. Beyond a night in the freezer, the tots will take you about 10 minutes to toss together. All you need is a bowl and a box grater. Plus, the recipe includes cheese!
Make a batch. Serve them with ketchup or Sriracha mayo. Instill giddiness.
Recipe by Luke Knox, executive chef of Burritt Room + Tavern in San Francisco, CA
What you’ll need:
3 cups shredded* Russet potatoes (about 2 to 3 medium potatoes)
¼ cup flour
1 cup grated cheese (your choice)
½ Tbsp salt
1 tsp ground cayenne pepper
1 tsp paprika
1 tsp freshly ground black pepper
How to make it:
1. Place the shredded potatoes on a clean cloth and wring out the water in the potatoes.
2. In a large bowl, combine the potatoes with the remaining ingredients. Form the mixture into tater tots. Place the tots on a baking sheet and freeze them overnight.
3. Fry the tater tots in canola oil at 320°F until browned, about 5 minutes, or lightly coat them in oil and bake in a 425°F oven until browned, about 15 minutes. Makes 4 servings.
*Make sure you use the largest holes on the box grater. The tiny ones produce hard-packed tater tots instead of fluffy ones.
Try our other male fertility recipes.
Source : Men’s Health
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