Categories: Sides

Ingredients

• 3 1/2 tsp kosher salt, divided
• 2 lbs. russet potatoes, peeled
• 1/2 cup shredded sharp Cheddar
• 1 tbsp all-purpose flour
• 1 tbsp chopped fresh thyme
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1 cup vegetable oil

Directions

1. Fill a large Dutch oven halfway with water; add 3 tsp salt and bring to a boil over medium-high heat. Add potatoes; cook until just softened, 6 to 7 minutes. Drain, and let cool completely.

2. Finely shred potatoes into a large bowl; stir in cheese, flour, thyme, garlic powder, onion powder, pepper and remaining 1/2 tsp salt. Scoop mixture by tablespoonfuls and gently roll into balls.

3. In a 10-inch cast-iron skillet, heat oil over medium heat until shimmering. Working in batches, fry tots until golden brown, 3 to 4 minutes. Remove using a slotted spoon, and let drain on paper towels. Serve warm.

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