Recipe courtesy of Justine Simmons
Total:
1 hr 55 min
(includes cooling time)
Active:
40 min
Yield:
25 to 30 tater tots
Level:
Intermediate
Total:
1 hr 55 min
(includes cooling time)
Active:
40 min
Yield:
25 to 30 tater tots
Level:
Intermediate

Ingredients

Potato Tots:
  • 2 pounds russet potatoes (about 2 large), scrubbed
  • 1/2 medium onion 
  • 2 tablespoons all-purpose flour 
  • Kosher salt and black pepper
  • Kosher salt and black pepper 
  • Canola oil, for deep-frying 
Homemade Ranch Dressing:
  • 1/2 cup buttermilk
  • 1/4 cup mayonnaise 
  • 1/4 cup Greek yogurt 
  • 1 clove garlic, finely minced 
  • 2 teaspoons finely minced chives 
  • 1 teaspoon finely minced dill 
  • 1 teaspoon Dijon mustard 
  • Juice of 1 lemon 
  • Dash hot sauce 
  • Kosher salt and freshly cracked black pepper 
  • Kosher salt and freshly cracked black pepper

Directions

Watch how to make this recipe.

For the potato tots: Preheat the oven to 350 degrees F.

Poke holes in the potatoes, then set on a baking sheet. Bake until the potatoes are almost completely cooked, 40 minutes. Remove from the oven and let cool completely before peeling.

Grate the peeled potatoes and the onion in a food processor fitted with the grating blade. Add to a bowl and stir in the flour and some salt and pepper. Mix well to combine. Form the mixture into small cylinders about 1 1/2 inches long and 1/2 inch thick. Place onto a parchment-lined baking sheet.

Fill a heavy-bottomed pot or Dutch oven by one-third with canola oil. Heat the oil to 375 degrees F. In batches, fry the tots until golden brown, 1 to 2 minutes. Remove to a paper-towel-lined baking sheet and sprinkle with salt while still warm.

For the ranch dressing: Stir together the buttermilk, mayonnaise, Greek yogurt, garlic, chives, dill, mustard, lemon juice and hot sauce in a small bowl. Season to taste with salt and pepper. Cover and chill until ready to use.

Serve the tots with the ranch dressing on the side.

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