- 2 pounds russet potatoes, peeled and cut into rough 1-inch chunks
- 2 quarts peanut, vegetable, or canola oil
- 2 teaspoons kosher salt
- Flavor additions such as Creole seasoning, Italian seasoning, granulated onion and/or garlic, etc. if desired
- 1 tablespoon cornstarch or potato starch
- ½ teaspoon granulated sugar
- freshly ground black pepper to taste
Toppings of Choice: Sour cream, bacon, cheddar, and green onions pictured here; try crawfish in cream sauce; crawfish étouffée; any kind of queso; your favorite chile; etc.
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Loaded Tater Tots
Click image to enlarge
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