Tater Tots | Saveur
This recipe comes from chef Michel Richard of Citronelle restaurant in Washington, D.C. Richard recommends serving the Tater Tots, which he also calls "spuddies" with steak.
Ingredients
- 3 lb. russet potatoes, peeled, cut into 1″ pieces, and rinsed
- 1 <sup>3</sup>⁄<sub>4</sub> tbsp. powdered gelatin
- 4 tbsp. flour, preferably Wondra
- <sup>1</sup>⁄<sub>2</sub> tsp. ground coriander
- Kosher salt, to taste
- Peanut or canola oil, for frying
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