It has been years since my family has had a bag of Tatertots. I don’t know if it was the fact that frozen food is not typically an affordable way to feed a large family or if there was some nutritional wisdom that kept me from buying these for my family. Whatever the case, our Tatertot deprived days came to an end when I learned we can make them simply, affordably, and deliciously!
Let me share how I did it!
First, you’ll want to make sure you take advantage of the natural and organic produce Azure offers. I don’t know anywhere else that provides such high quality natural products as affordably as Azure! This month Azure offers the following for your potato selection:
Organic Russett Potatoes (item number: QP157) @ .81 cent’s a pound. “Russett potatoes, sometimes called starchy potatoes, tend to be long and have a coarse, cork-like skin. They are high in starch, with a dry, mealy texture. But, they turn light and fluffy when cooked.”
Organic Yukon Gold Potatoes (item number: QP158) @ 1.25 a pound. “The Yukon Gold is an all-purpose potato. It is moister than a baking potato and will hold together in boiling water. It is particularly well-suited to roasting, pan frying, and using in soups, stews, and gratins. It can be baked, mashed, and fried, but will not produce the same results as a baking potato.”
Organic Red Potatoes (item number: QP034) @ .94 cents a pound. “Red potatoes are excellent boiling potatoes. They have a thin, smooth, red skin and white flesh. Relatively high in moisture and sugar, but low in starch, they are ideal for soups, casseroles, potato salad, roasting, and barbecuing because of their tendency to hold their shape. You can mash them, but instead of smooth and creamy, the results will tend to be thick and lumpy.”
Once you’ve chosen your potato of choice you’ll want to bake them till soft and then let cool. This is a great project to do the night before so you can minimize your morning duties and get a ‘head start’ on the day!
Once your potatoes are cooked, peal them and place in food processor
Using your cookie scoop, form your Tatertots and prepare your stove top pan for frying. I use my cast iron pan on Med/Hi temp. I use enough coconut oil (OL116) to fill the bottom of the pan and wait for it to become very hot. You’ll know when your oil is hot enough when you hear the oil sizzle as you place each Tatertot into the pan.
Fry on each side till golden brown. Approximately three minutes. Then let cool on a cooling rack with a cookie sheet underneath to catch any extra oil drippings.
Enjoy with some organic ketchup (CO064)! The trick to this dish in our home is not letting everyone eat them as they cook. They seem to fly off the tray faster than we can fry them up! This is definitely a recipe you will want to double, or even triple!!
Mrs. Joseph Wood