Tater tots

Ingredients

• 500g (1.1 pounds) russet potatoes, peeled
• 1 small onion, finely grated (about 60g or 2 oz.)
• 2 tbsp all-purpose flour
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• salt and black pepper, to taste
• 1L (approx. 4 cups) peanut oil, for frying

Directions

1. Boil the peeled potatoes in a large pot of salted water until they are just starting to get tender but are still firm, about 6-7 minutes. Drain the potatoes and let them cool.
2. Once the potatoes are cool enough to handle, grate them using the large holes of a box grater into a large mixing bowl.
3. Add the finely grated onion to the mixing bowl with the potatoes. Sprinkle the all-purpose flour, garlic powder, onion powder, salt, and pepper over the grated mixture. Gently mix everything together until well combined.
4. Take about a tablespoon of the mixture and shape it into a small cylindrical tot shape, pressing the mixture together firmly. Repeat with the remaining mixture, placing the shaped tots on a tray or plate and into the fridge to cool.
5. Heat the peanut oil in a deep frying pan or pot over medium-high heat. The oil's temperature should be about 180°C (350°F). Once hot, carefully place a few tater tots in the oil without overcrowding the pan. Fry until they're golden brown and crispy, about 3-4 minutes, turning occasionally for even cooking.
6. Remove the tater tots from the oil using a slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Season with a bit more salt while they're still hot.