When F. Nephi Grigg, Golden Grigg, and Ross Erin Butler Sr. were contemplating what to do with leftover slices of diced potatoes in 1953, they came up with the idea for tater tots. Slices of the extruded mixture were cut off after the slivers were diced, flour, and seasoning were added, and the mixture was then forced through holes. In 1956, the item made its debut as a commercial offering in shops. The term "Tater Tot" is a registered trademark of Ore-Ida, a Heinz subsidiary since 1965, but it is frequently used as a generic term because it has come to be so closely connected with the food. Potato is abbreviated as "tater." A member of the 1950s generation patented the name "Tater Tot" shortly after it was conceived.
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INGREDIENTS:
- 1/4 tsp. dried dill
- freshly ground black pepper and kosher salt, to taste
- Vegetable oil, one cup
- 2 teaspoons of freshly chopped parsley
- 2 pounds of peeled russet potatoes
- 3/4 cup all-purpose flour
- 1 teaspoon of powdered garlic
- One-half teaspoon of onion powder
- Oregano, dry, 1/4 teaspoon
PROCEDURE
- In a large saucepan, add the potatoes and 1 inch of cold water. Drain thoroughly and allow to cool after bringing to a boil and cooking until parboiled, about 6-7 minutes.
- Potatoes should be finely grated using a box grater. Potatoes should be completely drained, with as much water as you can be drained, using a fresh dish towel or cheese cloth.
- Place potatoes in a big bowl. Add flour, oregano, dill, garlic powder, onion powder, and season with salt and pepper to taste. The mixture ought to be dry but workable. Create tots out of potatoes.
- Over medium heat, warm the vegetable oil in a big Dutch oven or stockpot.
- 5 or 6 tots at a time, add to the skillet, and cook for 3–4 minutes, or until equally brown and crispy. Transfer to a platter covered with paper towels.
- If preferred, garnish immediately with parsley.
LET
THE TASTE OF THE TONGUE BLOSSOM..🧡
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