Tater tots are like the homely cousins of french fries, browned and chubby instead of slender and golden, but just as addictive. The most recent issue of Cook's Country has a recipe for crunchy, fluffy homemade potato tots that is making us wonder why french fries get all the attention.The team at Cook's Country experimented with the best way to make tater tots that were not too dense or gummy, with a crunchy exterior. They found parcooking the potatoes and draining their starch is the best way to ensure a fluffy, fully cooked interior. Pressing the potatoes into a pan and freezing them before cutting also makes it easy to cut the mixture into tots.
The recipe includes instructions for freezing and reheating the fried tots, so you can have a side of tater tots whenever the mood strikes.
Anjali is a former private chef who is currently pursuing a graduate degree in nutrition, with plans to become a registered dietitian. She lives in Los Angeles. You can read more of her health-focused writing at Eat Your Greens.
Read more from Anjali »