In a medium pot, boil peeled potatoes in water until ¾ cooked (approximately 12-15 minutes in boiling water). Drain potatoes, rinse and set aside to cool slightly.
Combine Kinnikinnick All Purpose Flour Blend and spices. Set aside.
Using a box grater finely shred precooked potatoes. Squeeze out any additional moisture and remove. Mix prepared potatoes with flour spice mixture. Mixture should be firm and slightly sticky.
Using a scoop, divide mixture into 20 portions, form into logs (dust hands with Kinnikinnick All Purpose Flour Blend to aid in forming). Let set in refrigerator for 1 hour.
Using a fryer or medium size pot; heat oil to 375°F and fry tater tots for 3-4 minutes until golden brown. Remove from fryer and place on paper towel to remove excess oil. Yields: 20 taters
Tips & Variations
- To freeze, transfer fried taters to a flat pan and freeze. Once taters are frozen transfer to a storage container and freeze for up to 3 months.
- To heat frozen taters- Bake at 400°F for 15-17 minutes until warmed through and crispy.