Crunchy Homemade Pan Fried Tater Tots with Irish Rooster Potatoes
This recipe is one that I made for my brother. He recently asked if I could whip up a recipe for him. I must admit when he first asked me about tater tots, I had no idea what he was talking about. But it sure looked like a tasty treat! I personally really like potato croquettes, so I wasn’t too sure if I would like tater tots. But they were an absolute delight: crunchy on the outside, fragile and soft on the inside. Fantastic!
I read that they are considered kid’s food in a lot of places.. Now, I didn’t grow up with them so I personally don’t get why. Especially when you add loads of herbs and spices like garlic powder, as kids generally don’t tend to like it that much.
Tater tots remind me a bit of rösti, a Swiss dish consisting mainly of potatoes, in the style of a fritter. It was originally a breakfast dish similar to hash browns nowadays in Irish/English breakfasts. The main difference here is mostly the shape and the fact there’s no eggs involved. Hash browns for example do require eggs. Also unlike potato croquettes, the core is not made from mash but rather from grated potatoes.
Choosing the right potato
I used Irish Rooster Potatoes, red-skinned potatoes with a yellow flesh, as they give a lovely floury texture and deep earthy flavour. “Rich in carbohydrates, Rooster potatoes are a fantastic fuel for our working bodies. Unadulterated and unprocessed, they are one of the best and most delicious sources of starchy energy in our diets. Roosters also contain some protein, little or no fat and have almost twice the amount of fibre as the same amount of brown rice. They are also a source of potassium, important for a healthy blood pressure and contribute a significant amount of vitamin C, a powerful antioxidant and important for immune health.” – Best in Season
Whatever kind you end up going for, make sure they are more floury/mealy than waxy. Waxy potatoes hold their shape and have a firm bite, so they’re great for salads or for boiling. Floury potatoes end up fluffy when they’re cooked, making them perfect for chips, roast potatoes or baking. But then you also have varieties that fall in the centre, with both waxy and firm qualities. These make great all-rounders, and tend to have the creamy consistency needed for a smooth mash. Rooster potatoes are part of that last category, as they are a 6 on the scale of waxy – floury (9 being very floury).
One last tip I’m going to give: don’t deep fry these tots! Pan frying them will give them a better flavour and an ideal crunchiness!
|1kg rooster potatoes|
|2tablespoons all purpose flour|
|1 handful of fresh parsley|
|vegetable oil or sunflower oil|
|pepper & salt|
|2teaspoons dried garlic powder|