TATER TEIVAHS
INGREDIENTS:
- 10 medium waxy potatoes, peeled
- 1 Tbsp. salt
- ——
- 2 tsp. salt
- 1 tsp. pepper
- 1 tsp. garlic powder
- 1 Tbsp. Potato starch
- Avocado oil, in a bowl, for shaping and brushing
Cooking steps
Step 1
Add potatoes and salt to a pot and fill with enough cold water to cover the potatoes by 2 inches.Bring to a boil and cook for around 35 minutes until potatoes are almost fork tender. (Be sure not over boil the potatoes or they fall apart when shredding) Once tender drain out the water and remove potatoes. Place potatoes onto a large cutting board and let them sit out to dry for 10 minutes. Prepare a parchment lined baking sheet and spray with non-stick cooking spray. Preheat oven to 200ºc (400ºf) Using a box grater, shred potatoes right onto the cutting board. (Try not to cover touch the potatoes or they will get gummy) Spread out grated potatoes onto your board and sprinkle salt, pepper, garlic powder and potato starch evenly over them. Gently fold spices into potatoes. Remove about 3 tbsp and create your tater teivahs!
Step 2
You can also make regular like I did which I 100% recommend bc tater tot nachos are a winning Pesach brunch food.
