Credit for the original recipe is found here – http://www.seriouseats.com/recipes/2011/03/homemade-tater-tots.html
I will write up how I did it, but the original tells how to freeze it, and the like. Mine will just tell how to make a quick batch which will disappear within no time. And I do mean NO time.
Homemade Tater Tots
2 lbs russet potatoes, peeled and cut up into 1-inch chunks. About 4-5 large ones.
2 quarts frying oil (whichever you prefer, and use, I did just plain shortening)
2 tsp salt
1 tbsp cornstarch
1/2 tsp granulated sugar
Ground black pepper (recipes calls for fresh, but I used my regular been sittin on the stove forever pepper :p)
Wash potatoes for about 10 seconds in cold water, then place in wire mesh strainer for 5 minutes to drain.
Get oil to temperature of 350* and then fry small batches of potatoes for approximately 4 minutes each. You want them to just be cooked, and a light golden brown color.
Transfer to a place to drain, and cool for about 10 minutes. Turn oil down to low.
When cooled, pulse in a food processor until the chunks are about 1/4 to 1/8 inch in size. You don’t want them TOO small because they’ll turn to mush. I did mine fairly small, but will stick with 1/4 inch size, or even 1/2 next time. Again, work in small batches. Three is the number the recipe gives, and I found that’s a good one.
Add salt, starch, pepper, sugar, and any other flavorings you want in it. (I used 1 tsp garlic salt, and 1 tsp of seasoning salt.) Toss to combine. Take about a tablespoon or two and place into your hand, forming into cylinders as big as you want the “tots” to end up.
(Optional: Flash freeze at this point if you want to. Which means place on a cookie sheet, place in freezer, then when semi frozen, toss into a ziploc freezer bag, then proceed below whenever you want the batch to cook, if so desired.)
Reheat oil to 350*. Work in small batches (3) once more and then fry for one minute before you touch them to separate, then simply fry until the color you wish, and they’re crispy, or extra crispy. I liked them a darker brown, so they’d be really crispy and delicious myself, but you can stick with golden brown if you wish.
Transfer to place to drain and cool, toss with salt, serve hot. Enjoy!