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Total Time: 25 minutes
Main Ingredients: Russet potatoes, cornstarch, seasonings
Level: Easy
To achieve the crispy texture of commercial Tater Tots, try this unconventional technique. Deep-fry chunks of potatoes, then blitz them in the food processor, adding seasonings. Shape the batter into tot shapes, then fry again until crispy and flaky.
“If you love Tater Tots and use them as a crunchy topping for Tater Tot hot dish and casseroles, the next step is making your own from scratch. It’s a surprisingly simple process, and once you master the basic technique, you can make these homemade Tater Tots your own!” —Taste of Home Test Kitchen
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Total Time: 1 hour
Main Ingredients: Red potatoes, Parmesan, garlic
Level: Intermediate
Garlic and Parmesan are one of our favorite flavor combinations. They transform simple red potatoes into an aromatic side dish. Use fresh Parmesan or Romano cheese, which have more flavor than the stuff in the green container.
“Potatoes are among our favorite side dishes. This version takes a little effort, but I start by boiling the spuds on my prep day. Then, the night we want them for dinner, I only have to finish them up for crispy potatoes with garlic and Parmesan cheese.” —Recipe contributor Donna Gribbins, Shelbyville, Kentucky
Potato Recipes FAQ
Which type of potato is best?
Different types of potatoes should be used for different recipes. Starchy potatoes, like russets and Yukon Golds, make for creamy mashed potatoes, fluffy baked potatoes and crispy fries. Waxy potatoes like red potatoes are low in starch but high in moisture. Boiled, they hold their shape nicely and become tender. Roasted, their thin skins crisp up nicely.
Should I peel the potatoes?
These recipes will tell you when to peel the potatoes and when to leave the skins on. In general, baked potato recipes call for skin-on potatoes, while recipes that call for a consistent texture, like soups, will have you peel them. Waxy potato skins are so thin, they’re usually left on. Potato skins themselves are full of fiber and vitamins, so it’s good to leave them on when you can.
How do I keep potatoes from turning brown?
As you slice potatoes, their white flesh will oxidize quickly, making it darken. To prevent potatoes from turning brown, set out a large bowl of cold water, and drop slices into the water as you work. Drain and dry them when you’re ready to cook.