Tue. Sep 27th, 2022
Advertisement

INGREDIENTS:

  • 2 pounds russet potatoes(red potato), peeled
  • 1 tbsp all-purpose flour
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/4 tsp dried dill(soya)
  • salt and freshly ground black pepper, to taste
  • 1 cup vegetable oil
  • 2 tbsp chopped fresh parsley leaves
Advertisement

DIRECTIONS:

  1. Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.
  2. Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much w ater as possible.
  3. Advertisement
  4. Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.
  5. Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
  6. Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
  7. Serve immediately, garnished with parsley.serve with tomato or any souce.

Leave a Reply

Your email address will not be published.

%d bloggers like this: