Tater tots and I go way back.
I fell in love with these potato nuggets when I found out that they served them every Saturday and Sunday for “brunch” during college. Nothing was better than showing up to the dining hall in sweats + messy hair and digging into big plates of eggs, bacon, and tots. My friends still remember my love of tater tots and they always giggle when I order them whenever we go out for breakfast!
These days, my weekend breakfasts are more cereal/oatmeal/scones. But that does not mean that I don’t get the occasional craving for tater tots.While I never have the frozen tots in my freezer, I always have fresh potatoes in my pantry… which means that I can whip up tater tots WHENEVER. I. WANT.
I tried to make tots earlier this year but they yielded pale, pasty tots. Gross. But I was totally inspired when I was watching Food Network and I saw Damaris Phillips (love her!) make her potato tots in a mini muffin tin. Mind blown. This method yields discs of potato instead of the traditional “log” shape, which creates a light, crispy tot.
Oh, and they are so easy to make.
Which means that I can go back to eating tater tots every weekend forever!
To make these tots, grab yourself three medium-sized russet potatoes.
Scrub them really well and pop them in a pot filled with cold water.
Simmer the potatoes for 5-7 minutes until slightly tender.
Using a tea towel, wipe off the skin from the potatoes while they are still hot! Let the peeled potatoes cool completely before shredding on the box grater.
Dump the grated potato in a large bowl.
And add some olive oil.
And some flour + salt + pepper. Stir to combine.
Then portion out heaping tablespoon of potato mixture and press it into a well in a greased mini muffin tin. This amount of potatoes should make 24 tater tots! When each well is filled, take the back of the tablespoon and press down lightly – this will help the tots stay together better! Pop the mini muffin tins into a preheated 425 degree oven and bake for 15 minutes.
Flip the tots over spray with some cooking spray, sprinkle over some additional salt, and pop the tins back into the oven and bake for 12-15 minutes until golden brown and crispy.
Then DIG IN.
Crispy, potato-y, and totally full of food memories.
So, what’s your college food memory?
Your tater tot lovin’ friend,
- 3 medium-sized russet potatoes, washed and scrubbed well
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon flour
- Cooking spray
- Additional salt, optional
- Place potatoes in a pot of cold water, bring to a boil, then simmer for 5-7 minutes until barely tender. Drain the potatoes. Using a tea towel, wipe the skin off the potatoes. *BE CAREFUL - potatoes are hot!* Set the potatoes aside to cool completely.
- When the potatoes are cool, preheat your oven to 425 degrees and liberally spray two mini muffin tins (24 wells total) with cooking spray.
- Shred the potatoes on the large side of a box grater into a large mixing bowl. Add olive oil, salt, pepper, and flour. Stir to combine.
- Portion heaping tablespoons of potato mixture into each well of the muffin tins. Using the back of the teaspoon, press the potato mixture into the tin.
- Bake the tots for 15 minutes, then remove the tins from the oven. Flip the tots over, lightly spray them with cooking spray, sprinkle with extra salt if desired, and bake for an additional 15 minutes until golden and crisp!
- Remove from the tins immediately and serve with your breakfast favorites.
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