~Lissette

I use fat that’s left from sauteing bacon or roasting chicken (one glass bowl each in my fridge), and saute rather than deep fry.

I use a cast iron pan, a metal box grater, my wooden cutting board and one large potato for 2 people as a generous side dish.

Put 2-3T or so of bacon or chicken fat in the pan on medium heat, let it heat for a couple of minutes until it is good and hot. If your pan tends to stick 3T will be best, if your pan is pretty well behaved 2T is likely plenty. You can always add more as cooking progresses.

While heating the pan & oil, wash the potato and grate it (skin on). You can drain the potato if you like, if I do I just squish it in my fingers on the board in a sink. This is optional!

Put the potato in the pan, it need not be perfectly even. cover with a lid (need not be a perfect fit) and cook until browned on the first side, about 4 minutes depending on how wet your potato was and how hot your burner is.

Flip the potato over – sometimes I do this bit by bit, sometimes I get ambitious and gently loosen it & scoot it into my lid (held upside down like a cymbal) and then flip in one piece – and cook the second side uncovered, about 2-1/2 to 3 minutes (faster than side one since the potato is already warmed through and pan is hotter).

All set!

I do not use salt when I make this for myself. You may wish to salt to taste, but if you are using a fresh local potato and/or bacon fat I would definitely hold off on the salt until you taste the finished product.

You don’t have to cover at all if you want a super crispy potato – I find covering side one helps cook the potato through and speeds the process slightly.

Ideally the potato will absorb almost all of the oil. No plastic waste, no oil to re-use :)

Full disclosure, I am *not* a low-fat believer (my cholesterol is in the healthy range and my total triglicerides are actually quite low – but that may be genetics as much as diet). I acknowledge that we each are responsible only for our own bodies, so if you avoid all/most fats and/or avoid animal products I understand that you may not be trying this recipe!!

I second baking them – even if you do it twice like you fried them.

I love tater tots when I can get them. I have never fried them. I bake them first to cook them. And then the last few minutes, I turn on the broiler to get them crispy.

Could you pulse them first or shave them like potato latkes and then bake? then form them and bake again?

I think I might have to try this and see if it works. I miss tater tots now that I have to really watch and try to avoid as many food additives as possible.