By Tracey
Bacon-Ranch Tater Tots
from Cook’s Country
(Note: if you want to make plain tater tots, just eliminate the cider vinegar, bacon, onion powder, garlic powder and dill. No need to change the method.)
Ingredients:
- 1 cup water
- 2 1/4 teaspoons salt
- 2 1/2 lb russet potatoes, peeled and cut into 1 1/2-inch pieces
- 1 tablespoon cider vinegar
- 1 1/2 tablespoons all-purpose flour
- 4 slices finely chopped cooked bacon
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried dill
- 1/2 teaspoon pepper
- 4 cups peanut or canola oil
Directions:
In a measuring cup, whisk the water and salt together until the salt has dissolved. Add it to the bowl of your food processor along with the potatoes (you’ll need a large food processor for this – at least 11 cup. If yours is smaller, process in two batches.) Pulse 10-12 times, stirring once or twice, until the potatoes are coarsely ground. (If one or two large chunks of potato remain, just chop them by hand.) Transfer the mixture to a fine mesh sieve set over a large bowl and strain out the liquid, pressing on the potatoes to release as much as possible (you should get about 1 1/2 cups).
Transfer the potatoes to a microwave-safe bowl. Microwave for 8-10 minutes, stopping halfway to stir, until the potatoes are dry and sticky. Mix in the cider vinegar as soon as the potatoes have finished cooking.
Add the flour, bacon, onion powder, garlic powder, dill and pepper to the potato mixture. Stir to combine. Transfer the mixture to a sheet of aluminum foil and spread in a thin layer. Allow to cool for 10 minutes. Meanwhile, line an 8×8-inch baking pan with a second piece of aluminum foil, leaving an overhang on opposite sides. Transfer the potatoes to the pan and press into an even, tight layer over the bottom of the pan. Freeze (uncovered) for 30-45 minutes, or until firm.
Meanwhile, preheat oven to 200 F. Set a wire rack inside a rimmed baking sheet. Pour the oil into a Dutch oven set over medium-high heat. Heat to 375 F on a candy thermometer.
Use the foil “handles” to lift the potatoes from the pan. Cut into 48 pieces, making 6 cuts in one direction and 8 in the other (this is much more easily and neatly accomplished with a wet knife blade – I rewet mine after every few cuts). Add half of the tots to the hot oil and cook for 5-7 minutes, or until golden brown and crisp. (The oil temperature will probably drop quite a bit, that’s ok.) Stir occasionally, but only after the tots have started to brown. Remove to the wire rack and season immediately with salt. Transfer the baking sheet to the oven to keep the tots warm. Return the oil to 375 F and fry the second half of the tots.
(Note: you can freeze the tots after cooling them completely. Just transfer to a resealable plastic bag and pop in the freezer for up to 1 month. To reheat, place the frozen tots on a rimmed baking sheet and cook for 12-15 minutes in a 400 F oven.)
Makes 4 dozen.
