I saw this recipe on that television show that is called "Cook's Country". I think it is an offshoot for those America's Test Kitchen shows/cookbooks. Anyway... I went searching for this recipe and found it on another blog. I can't remember the address of that blog, but here is a version of the recipe.
Ingredients
1 cup water
2 1/4 teaspoons kosher salt
2 1/2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces
1 1/2 tablespoons all-purpose flour
1/2 teaspoon pepper
1 cup water
2 1/4 teaspoons kosher salt
2 1/2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces
1 1/2 tablespoons all-purpose flour
1/2 teaspoon pepper
Stir water and salt together in measuring cup until salt dissolves. Pulse potatoes and salt water in food processor until coarsely ground, 10 to 12 pulses, stirring occasionally.
Drain mixture in fine-mesh strainer, pressing potatoes with rubber spatula until dry. Discard liquid.
Transfer potatoes to bowl, and microwave, uncovered, until dry and sticky, 8 to 10 minutes, stirring halfway through cooking.
Stir flour and pepper into potatoes.
Push potato mixture toward center of foil, and place foil and potatoes in 8-inch square baking pan. Push foil into corners and up sides of pan, smoothing it flush to pan. Press each potato mixture tightly and evenly into pan.
| potato mixture in pan and about to be chilled for 30 minutes |
Freeze for 30 minutes
Meanwhile, heat oven to 200 degrees. Heat oil in Dutch oven over high heat until it reaches 350 to 375 degrees. Using foil overhang, lift potatoes from pan and cut each half into 1¼- by 1-inch pieces.
Fry 7 or so of them at a time, until golden brown and crisp, 5 to 7 minutes. Make sure to stir the tots when you drop them in the oil so they don't stick together. Stir occasionally as needed to separate and toss them.
Drain tots on wire rack set in rimmed baking sheet, and place in oven to keep warm. Oven should not be more than 200 degrees
Now, mine are darker because I added jalapenos, green onions, and some seasoning.
Were they good? Oh my heck, YES! I will definitely make these again!