Ingredients
1⅓ lb potatoes, preferably russets, peeled, and diced
2 tbsp distilled white vinegar
2 tbsp potato starch, plus more for coating (roughly 2 cups)
1 tsp salt
¼ tsp cayenne pepper
vegetable oil, for frying
water, for boiling
Preparation
Bring this to a boil, then reduce to a simmer. Continue simmering until potatoes slide easily from your paring knife, roughly 20 minutes.
Drain your potatoes and set them aside at room temperature until warm enough to handle.
Grate potatoes and place them into a large mixing bowl.
Add your vinegar and toss to combine. The goal here is to prevent oxidation evenly.
Add your starch, salt, and cayenne pepper. Toss to combine.
Shape your potatoes by pressing roughly 2 tablespoons of potatoes with your hands. Repeat until you have used up your potato mixture.
Preheat your oil, ready for deep frying.
Dredge your tots in potato starch, then deep fry in batches until golden brown and crispy, roughly 5 to 8 minutes. Ensure to stir the tots occasionally to avoid them from sticking.
Transfer to a plate lined with paper towels to drain excess grease. Serve immediately.
