Ingredients:
• 1 ¼ pounds russet potatoes (about 2 medium), scrubbed
• 1 tablespoon all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon fine salt
• ⅛ teaspoon cayenne pepper
• 1 ½ to 2 cups canola oil, for frying
• Brava Sauce
• Basic Aioli
Method:
- Heat the oven to 450°F (232°C) and arrange a rack in the middle. Place the potatoes in the oven and bake until easily pierced with a knife but still firm in the center, about 35 – 40 minutes. (If you have 3 smaller potatoes, cook them about 25 – 30 minutes.) When cool enough to handle but still hot, peel away the skin using a paring knife and discard. Shred the potatoes on the large holes of a box grater. Transfer the potatoes to a large bowl, sprinkle in the flour, garlic powder, salt, and cayenne, and mix until combined.
- Measure 1 teaspoon of the potato mixture and roll into a short cylinder about 1 ½ inches long and ¾ inch wide. Place on a baking sheet and repeat with the remaining potato mixture.
- Line a second baking sheet with paper towels; set aside. Add enough of the oil to a large frying pan to reach about ¼ inch up the sides and set over medium-high heat until hot, about 5 minutes. Check to see if the oil is hot by submerging the handle of a wooden spoon or wooden chopstick till it touches the bottom of the pan—the oil should bubble vigorously. When it’s ready, fry the tots in batches of 8 – 10 pieces (do not overcrowd the pan), turning once, until medium golden brown on both sides, about 2 – 3 minutes per batch. Using a slotted spoon, transfer to the paper-towel-lined baking sheet and season with salt. To serve, spoon a thin layer of brava sauce on the surface of a serving dish and arrange the tots in the sauce. Dollop a large spoonful of aioli on top. Alternatively, serve both sauces on the side for dipping.
- To freeze, let the fried tots cool, then transfer to an airtight container or zip-top bag. Arrange in a single layer and place in the freezer. To reheat, heat the oven to 400°F (204°C) and arrange a rack in the middle. Evenly spread the tots in a single layer on a baking sheet and bake until hot, about 15 minutes.
http://www.chow.com/recipes/29274-potato-tots-bravas