Text 13753, 75 rader
Skriven 2011-07-23 16:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Sides
=============
-=> Quoting Dave Drum to Nancy Backus <=-

 DD> What stays decent and keeps well in a fast food venue seems to be
 DD> Tater Tots (Sonic and a few other places).

I had a lunch once at a Tex-Mex place (Taco Time, Taco Bell, a
different one?... I forget) and was pleasantly surprised by their
"Mexi Fries". Tater Tots sauced with what tasted like a mixture of
melted Cheese Whiz and Pace picante sauce. I have since then made my
own version at home a few times. Jeeez I hope they don't yank my
Foodie credentials for admitting that publicly!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Tater Tots
 Categories: Potatoes, Side dish, Snacks, Breakfast
      Yield: 4 servings
 
      2 lb Russet potatoes, peeled and
           Cut into roughly
      1    Inch chunks
      2 qt Peanut, vegetable or canola
           Oil
      2 ts Kosher salt
      1 tb corn or potato starch
    1/2 ts Granulated sugar
           Freshly ground black pepper
 
  Why bother when purchased ones are fine? To customize with
  seasonings and other flavours.
  
  Be careful not to overprocess potatoes or they will become sticky
  and gummy. If a few large chunks of potatoes remain, break them up
  with your fingers in the bowl.
  
  Place potatoes in a bowl of cold water and agitate for 10 seconds.
  Transfer to fine mesh strainer and allow to drain for 5 minutes.
  Meanwhile, heat oil in large wok or Dutch oven over high heat to 350
  F. Fry potatoes, stirring them with a wire spider until light golden
  brown and tender, about 4 minutes, adjusting flame to maintain oil
  temperature. Transfer to a paper towel-lined bowl and allow to cool
  for 10 minutes. Reduce heat to low.
  
  Transfer 1/4 of the potatoes to the bowl of a food processor and
  pulse until broken down into rough 1/4 to 1/8th inch pieces, about
  eight 1-second pulses. Transfer to a mixing bowl and repeat with the
  remaining potatoes, working in three more batches.
  
  Add salt, starch, sugar, black pepper to taste, and any flavorings
  (pizza fixings, breakfast sausage, cheddar, chives, sour cream
  etc.) if desired. Gently mix with your hands to combine. Shape into
  cylinders about 3/4-inch wide and 1-inch long.
  
  Reheat oil to 350 F and add Tater Tots. Allow to fry for 1 minute,
  then gently agitate with a metal spider to separate them. Continue
  to cook, adjusting flame to maintain heat, until golden brown and
  crisp, about 4 minutes longer. Transfer to a paper towel-lined plate
  to drain. Season immediately with salt. Serve hot.
  
  Posted by J. Kenji Lopez-Alt
  
  From: Serious Eats
 
MMMMM

Cheers

YK Jim


... Potatoes are to food what sensible shoes are to fashion.

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