Salt and Vinegar Tater Tots

Ingredients

For the Tots:

• 2 pounds russet potatoes, washed and peeled
• 1½ teaspoons kosher salt
• 1 teaspoon paprika
• ½ teaspoon onion powder
• 1 teaspoon garlic powder
• 2 tablespoons cornstarch
• 1 tablespoon unsalted butter, melted
• ½ teaspoon dried dill
• 3 cups vegetable oil, for frying

For the Topping:

• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• Flaky sea salt, to taste
• 1 tablespoon white vinegar powder

Instructions

1. Boil the Potatoes Cut your peeled potatoes into thirds so they cook more evenly. Fill a large pot with water, add a generous pinch of salt, and bring to a boil over high heat. Add the potato pieces and cook for 6-7 minutes until they're fork-tender. You want them cooked through but not mushy or falling apart. Drain the potatoes in a colander and spread them out on a baking sheet or large plate to cool completely. This is important, if they're still warm when you shred them, they'll turn gummy.
2. Shred the Potatoes Once the potatoes are completely cool, use a box grater (the large holes work best) to shred them. Transfer the shredded potatoes to a large mixing bowl. You can also use a food processor with the shredding attachment if you prefer, which is faster and easier on your arms!
3. Season and Mix Add the kosher salt, paprika, onion powder, garlic powder, cornstarch, melted butter, and dried dill to the bowl with the shredded potatoes. Using your hands or a large spoon, mix everything together until it's well combined and the potatoes are evenly coated with the seasonings. The mixture should hold together when you squeeze it.
4. Form the Tots Using about 1½ tablespoons of the potato mixture for each tot, form them into small cylindrical shapes, about 1½ inches long and ¾ inch wide. Pack them tightly so they hold together. Place the formed tots on a parchment-lined baking sheet as you go. You should get about 28 tots from this mixture. Transfer the baking sheet to the freezer and freeze for at least 1 hour, or until the tots are completely firm and solid. This step is crucial for keeping them from falling apart during frying.
5. Heat the Oil When you're ready to fry, pour the vegetable oil into a deep skillet or heavy-bottomed pot (the oil should be at least 2 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature, it's important to get it right. If the oil is too cool, the tots will absorb too much oil and be greasy. If it's too hot, they'll burn on the outside before cooking through.
6. Fry in Batches Working in batches of 6-8 tots at a time (don't overcrowd the pan or the temperature will drop), carefully lower the frozen tots into the hot oil using a slotted spoon or spider strainer. Fry for 3-4 minutes, turning them occasionally with a slotted spoon, until they're deep golden brown and crispy all over. The exact time will depend on how frozen they are and your oil temperature.
7. Drain Use a slotted spoon to carefully remove the fried tots from the oil and transfer them to a plate lined with paper towels to drain excess oil. Let them sit for about 30 seconds to a minute. Repeat with the remaining tots, making sure the oil comes back up to 350°F between batches.
8. Season and Serve While the tots are still hot, transfer them to a serving platter. Immediately sprinkle with the chopped fresh parsley, chopped chives, flaky sea salt, and the white vinegar powder. Toss gently to coat. The heat from the tots will help the seasonings stick. Serve right away while they're hot and at their crispiest!