Crispy golden tater tots with a surprising kick of fresh ginger. Soft and fluffy inside, perfectly crunchy outside, with a warm, aromatic flavor that makes them impossible to eat just one.
2 lbs (about 900 g) russet potatoes, peeled and cooled
1–2 tbsp finely grated fresh ginger (adjust to taste)
1 tbsp cornstarch or all‑purpose flour (helps them hold together)
½ tsp garlic powder
½ tsp salt (plus extra for sprinkling)
Freshly ground black pepper
Oil for frying (or baking)
Prep the potatoes: Boil peeled potatoes until just tender but not fully cooked. Drain and let cool.
Grate: Using a box grater, grate the cooled potatoes into a bowl. Pat them very dry with paper towels to remove excess moisture.
Mix: Add grated fresh ginger, cornstarch (or flour), garlic powder, salt, and pepper. Mix until it holds together when squeezed.
Shape: Form the mixture into small tot shapes (bite‑sized cylinders).
Cook:
- Fry: Heat oil in a deep pan or fryer to medium‑high and fry tots in batches until golden and crispy (about 3–4 min).
- Or Bake: Arrange on a lined baking sheet and bake at 200 °C (400 °F) until crispy, flipping halfway.
Serve: Sprinkle a little salt and serve hot with your favorite dip.
