Homemade Idaho® Potato Tots

Homemade Idaho® Potato Tots
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  1. 2 large Idaho® Russet Potatoes, washed thoroughly
  2. 2 shallots, peeled
  3. 6 parsley sprigs, picked and roughly chopped
  4. 4 scallions, green part only, chopped
  5. Pinch white pepper
  6. Pinch sea salt
  7. Vegetable oil for frying
  1. Preheat oven to 350° F. Place potatoes on baking pan and bake for 20 minutes. Remove from oven. (Potatoes should still be firm to the touch.) Allow to cool slightly before peeling with a paring knife.
  2. Using either the shredder attachment on a food processor or a hand grater, shred the potatoes and shallots.
  3. Add remaining ingredients to the potatoes and mix well. (Mixture should still be warm and sticky.) Using your hands, roll mixture into 1-inch balls, and place on a baking sheet. (Wetting your hands occasionally will help prevent the mixture from sticking to your hands.)
  4. In a deep skillet, heat ½ inch of vegetable oil over medium-high heat; carefully place potato balls in the heated oil. Turn potatoes occasionally as they cook, until they are golden.
  5. Season lightly with an additional pinch of sea salt and serve. Enjoy!
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