Recipe courtesy of Damaris Phillips
Total:
1 hr 20 min
Active:
35 min
Yield:
48 mini potato tots
Level:
Easy
Total:
1 hr 20 min
Active:
35 min
Yield:
48 mini potato tots
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 425 degrees F. Spray two 24-cup mini muffin tins with cooking spray.

Place the russets into a large pot and cover with cold water. Bring to a simmer over medium heat and cook until halfway done, 5 to 7 minutes. Drain, then use a kitchen towel to carefully remove skins. Let cool for 15 minutes.

Grate the par-cooked russets into a large bowl. Grate the red potatoes and add them to the bowl as well. Add the salt, pepper, flour and olive oil. Gently combine by hand.

Scoop one tablespoon of the potato mixture into each muffin cup, pressing flat with your fingers. Bake until brown at the edges, 15 minutes, then flip so that each side gets golden brown! Spray the tops with more nonstick spray and sprinkle with salt. Return to the oven and bake until browned, another 12 to 15 minutes.

Serve with ketchup and mustard for dipping. 

Categories:

IDEAS YOU'LL LOVE

Scalloped Potato Gratin

Recipe courtesy of Tyler Florence

Gina's Homemade Lemonade

Recipe courtesy of The Neelys

The Baked Potato

Recipe courtesy of Alton Brown

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Homemade Granola Bars

Recipe courtesy of Ina Garten

Homemade Ranch Dressing

Recipe courtesy of Ree Drummond

Potato Chip Chocolate Chip Cookies

Recipe courtesy of Ree Drummond

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Potato Salad

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking