TATER TASCHEN
INGREDIENTS:
- 10 medium waxy potatoes, peeled
- 1 Tbsp. salt
- —-
- 2 tsp. salt
- 1 tsp. pepper
- 1 tsp. garlic powder
- 1 Tbsp. cornstarch
- canola 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 cornstarch evenly over them. Gently fold spices into potatoes. Dip your hands in the oil and grab about two tbsp (a golf ball size) amount of potato mixture. Place on the board and shape into a triangle using your pointer fingers to create a hollow well in the center. (Don’t pierce the bottom though or your filling will fall out!) Place uncooked tatertashen on baking sheet and continue until the sheet is filled. Put basking sheet in the oven and bake for around 30-40 minutes until tatertoschen are golden brown and crispy. Enjoy
Step 2
Tips for freezing: (can be frozen pre or post cooking)
Step 3
Freeze in a single layer till hard and then transfer to a ziplock bag OR Freeze in a Tupperware with a piece of parchment in between each layer. NO DEFROSTING REQUIRED!!! Preheat oven to 180ºc (350ºf) Place straight onto a parchment lined and greased basking sheet. Bake for 15 minutes until totally heated through and crispy!
