- 2 lbs (900g) russet potatoes, peeled and grated
- 2 quart (2 liters) water
- 3.5 quarts (3.3 liters) duck fat
- 2 Tbsp (11g) corn starch
- Kosher salt and pepper to taste
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Ingredients
Directions
- Peel potatoes, placing the peeled potatoes in cold water. Once all of the potatoes are peeled. Grate potatoes on the medium side of a box grater. Once again holding the grated potatoes in a bowl of cold water.
- Strain potatoes from the water and place into the center of a towel. Pull the ends together, then twist and squeeze to remove as much moisture as possible from the potato.
- Add the potatoes and duck fat to a heavy bottomed pot or dutch oven, and heat the potatoes to 205°F (96°C). Once to the target temperature. Strain the potatoes from the fat. Reserving the fat for later use.
- Lay the strained potatoes onto a baking tray, then season with salt and add the cornstarch. Mix by hand until thoroughly incorporated.
- Begin shaping the potato mixture in tater tot shapes and placing onto a parchment lined baking tray. Freeze the tater tots overnight.
- Heat the duck fat from the confit to 350°F (175°C). Fry the frozen tater tots in batches until golden brown and crispy. Transfer to a wire rack-lined baking tray and season with salt.
