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Description
To freeze the Tots, follow the recipe through step 3. In step 4, remove them from the fryer after 1 1/2 minutes and drain on a paper towel-lined plate. Transfer to a sheet tray or large plate in a single...
Ingredients
US|METRIC
4 SERVINGS
- 2 lb. russet potatoes (peeled and cut into rough 1-inch chunks)
- 2 qt. peanut (vegetable, or canola oil)
- 2 tsp. kosher salt
- 1 cornstarch (tablesoon, or potato starch)
- 1/2 tsp. granulated sugar
- freshly ground black pepper
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Directions
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