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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 3 lb. russet potatoes, peeled, cut into 1″ pieces, and rinsed
- 1 3⁄4 tbsp. powdered gelatin
- 4 tbsp. flour, preferably Wondra
- 1⁄2 tsp. ground coriander
- Kosher salt, to taste
- Peanut or canola oil, for frying
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