Cheesy Potato Tots (College Chefron) | Chef Ron Cooks
Cheesy Potato Tots (College Chefron)
30 mins prepServes 4
A cheap and easy recipe for homemade cheesy potato tots, perfect for college meals. Boil and mash russet potatoes, mix with corn starch and cheese, then freeze, cut, and deep fry until golden brown. "I ate like 50 of these!"
1. Use 2-3 Russet Potatoes.
2. Peel them and cut them into 2-3 even pieces.
3. Put them in a pot with cold water.
4. Add salt and set the heat to medium high.
5. Once the water starts boiling, start a timer for 10-12 minutes.
6. Check to see if they’re cooked by piercing with a fork.
7. Once cooked, either use a potato ricer or mash them.
8. Add ⅓ cup Corn Starch and as much Cheese as you want (the creator added 3 slices of Provolone cheese finely diced).
9. Mix it all up until it’s more firm in texture.
10. Put the mixture in a Ziploc Bag and flatten it out.
11. Freeze it for a minimum of 1 hour (Very Important).
12. Cut it into squares and deep fry until golden brown.
13. Add salt to it when it’s hot and right out of the fryer.
