Tater Tots

Modified from The Book of Burger

6 medium starchy potatoes (like Idaho)

salt

3 tbsp. grated onion

1/4 cup flour, plus more for rolling

1 large egg

1 tbsp. fresh parsley, minced (they used rosemary, I had parsley, I'll probably just use 1 tsp of dried next time)

pepper

vegetable oil for frying

Cook potatoes until tender. Drain and pass through potato ricer (I didn't have one so I used strainer...the ricer would have helped as this is more about texture than anything and these were like mashed potatoes). Add grated onion, flour, egg, and herb. Season with salt and pepper and mix well.

On floured surface, roll out mixture into 1 inch logs and cut into tots.

Bring oil to 350 (I used my little Fry Daddy). Fry in small batches to crisp and golden (about 4 minutes). Remove and drain on pepper towels. Season with salt while hot.

Makes 80-100 tots.