by Tiffany Ludwig
Until I learned how to make potatoes like this, we were locked into a mashed or baked routine. Though both good options, what I was unable to accomplish was a fried potato that was light and crunchy at the same time. They kind only found at restaurants.
This recipe changes that. These are light and fluffy inside with a perfectly crispy outside. We fondly refer to them as "the tots" in my house. Hopefully they'll become a favorite in yours as well.
Give them a try, they are quick and easy to make and practically cook themselves.
Homemade Roasted Potato "Tots"
Serves 4-6
Ingredients
10 medium Russet potatoes (about ½ a 5 lb bag)
2 tablespoons olive or vegetable oil (olive oil imparts a bit more flavor)
Kosher salt to taste
Preparation
Preheat the oven to 400°F
1. The potatoes can be prepared with or without the skins. I prefer with the skins for extra texture. Dice the potatoes into about 1/2” cubes (bite size).
2. While boiling the potatoes, preheat the oil on a baking sheet (with sides) in the oven.
3. Place the potatoes into a large pot of cold water. Bring to a boil and cook for 5 minutes.
4. Drain the potatoes in a strainer and return to the pot. Put a lid on the pot and shake the potatoes quickly against the sides – give them about 5 good shakes. This will roughen up the sides of the parboiled potatoes which will give them their fluffy crispness once baked.
5. Pour the potatoes onto the preheated baking sheet and stir to coat with the oil. Season liberally with salt.
6. Bake for about 40 minutes, stirring when halfway done. The potatoes should be completely soft inside and crispy, golden on the outside.
7. Serve them immediately plain or with your favorite sauce. They are the perfect accompaniment to Andrea’s Pier 40 Meatloaf.
