There really seems to be a divide between the potato tot lover and the french fry aficionado. That divide is proven here at I Heart Veg, where Loren is soundly on the side of the tot, and Jeannie is all about the fry (but she is not picky about the cut- thick, ripple, whatever you got will do).
Jeannie has now added the tot to her potato love thanks to a great recipe from Cook’s Country for Crispy Potato Tots. Their easy to follow instructions were just the thing to get us into the kitchen and experimenting. Who knew you could make these delightful potato treats right at home? Jeannie always envisioned a special device that was secret to only the official tot makers. Now you can be that tot maker.
I know, it sounds taunting, but it really isn’t. The idea of it takes longer to absorb than the actually making of them. Just follow the instructions closely, and you’ll be sure to find success. See the photos below for our experience and twist on the recipe. Click on the photos for larger images.
There are a lot of frozen potato tots in the grocery store. There are some vegan ones, but many companies still try to throw in an egg or spray on beef fat for “flavor” or color. If you can find a vegan one, you’ll have to deal with hydrogenated or partially-hydrogenated oils, and possibly high fructose. I recently picked up a package that had enough dairy, egg, hydrogenated and partially-hydrogenated oils, and high fructose on the label that potato was the last ingredient. ??? How does that happen?
We love that they can be made up and frozen for up to a month, so you can make up a mess of them and eat at your leisure. Additionally, you can add onions, different spices, and you’ve got endless variations of tots.
If you are gonna have a fried treat, these should be it. Now get off your bum and go make some tots. Now. Don’t keep looking at me.
We think you’ll find these tots worthy of a zippered pant pocket.
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