Tater Tots

In my dream world we have a couple of acres, a just-big-enough-for-us-house, and most importantly goats. Sometimes I feel as though my heart won't be full until I can have a couple of goats.  

We wouldn't have HOA fees or rules nor our neighboring house's shadow blocking sunlight from my garden.  A giant pantry and two deep freezes are a must to store all the food we'll produce. And as of today, these tater tots are going to be in my dream freezers of my dream home.

I was skeptical when the recipe said it was better than the tots in the freezer aisle, but I'm going to go further and say they're better than your typical restaurant. The dill makes them a great side for seafood!

Tater Tots
Adapted from Damn Delicious

• 2 pounds russet potatoes, peeled
• vegetable oil for frying
• 1 tablespoon all purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried dill
• kosher salt and ground pepper

Place potatoes in a large pot and cover generously with cold water. Cover and bring to a boil. Boil for 7 minutes, drain, and let cool.

Using a box grater, grate the potatoes onto a clean lint free dish towel. Roll the towel up and squeeze to remove as much water from the potatoes as possible.

In a medium pot heat the vegetable oil up to 360 degrees on medium-high heat.

Meanwhile add the potatoes in a large bowl with the rest of the ingredients. Toss to evenly coat. On a paper towel form potatoes into tots. Mine were about a tablespoon to two tablespoons big.

Add tots to the vegetable oil 5 or 6 at a time and cook until evenly golden and crispy. About 4 minutes.  Transfer to a paper towel lined baking sheet.

Serve immediately and freeze the rest. Reheat in the oven.