Things You'll Need

Fried Tots

Step 1:

Preheat the oven to 450 degrees Fahrenheit.

Step 2:

Wash the potatoes under cold running water, scrubbing thoroughly with a brush to remove any dirt. Pat them dry with a paper towel.

Step 3:

Lay the potatoes on a baking tray lined with parchment paper and pierce each one with a fork.

Step 4:

Place the tray in the oven and bake for 25 minutes until the potatoes are soft on the outside but firm in the center.

Step 5:

Remove the tray from the oven and allow the potatoes to cool, then slide away the skin from each with a paring knife.

Step 6:

Shred each potato on a grater and transfer the mound of grated potato to a mixing bowl, adding flour, salt and seasoning.

Step 7:

Work the mixture with your hands, then roll a small amount of potato in your palm into a cylinder, arranging each of the tots on a baking sheet as you go.

Step 8:

Heat oil in a frying pan and fry the potato tots in batches, taking care not to overcrowd the pan; turn them as they brown with a fork. Frying for 2 to 3 minutes should be sufficient.

Step 9:

Remove the tots from the pan with a slotted spoon and dry off on a baking sheet lined with paper towels.

Step 10:

Serve hot, ideally with ranch dressing.

Roasted Nuggets

Step 1:

Boil the potatoes in a pan of salted water for 15 to 20 minutes, then drain in a colander and leave to dry.

Step 2:

Heat the oven to 450 F.

Step 3:

Skin the potatoes once they are cool and grate them into a mixing bowl. Add flour and seasoning and mix together with your hands.

Step 4:

Mold small cylindrical tots with your hands and arrange them on a baking tray lined with parchment paper.

Step 5:

Roast for 15 minutes in the oven until golden. Remove from the oven and serve hot.

Skin-on Version

Step 1:

Scrub and wash small baby potatoes such as Yukon golds under cold running water, then pat dry.

Step 2:

Preheat the oven to 350 F.

Step 3:

Arrange the potatoes on a baking tray and roast for 20 minutes, then remove from the oven and allow to rest for 10 minutes.

Step 4:

Turn the oven up to 450 F.

Step 5:

Smash each potato with the bottom of a glass tumbler. The aim is to squash them without disintegrating them entirely. A little olive oil smeared on the base of the glass will prevent sticking.

Step 6:

Drizzle the potatoes with olive oil and seasoning and return to the oven.

Step 7:

Roast again for 15 minutes at the same temperature. Remove from the oven once the potatoes are crisp on the outside and blistered.