Every Way To Cook A Potato (43 Ways)

Ingredients

• 2 large Russet Potatoes (peeled, grated using a box grater (2 mm holes))
• 1.5 tablespoons Kosher Salt (for brine)
• 1 pint Fresh Lemon Juice (about 16 fl oz, freshly squeezed)
• 2 quarts Water (for brine)
• 2 cups Duck Fat (for deep‑frying; can substitute with vegetable oil or beef tallow)
• to taste Kosher Salt (for seasoning fried tots)
• 2 small Yukon Gold Potatoes (peeled, for the ranch sauce)
• 0.5 cup Heavy Cream (full‑fat for richness)
• 0.5 cup Whole Milk (adds body to the ranch)
• 2 tablespoons Unsalted Butter (cut into pieces)
• 2 Garlic Cloves (minced)
• 1 teaspoon Fresh Thyme (chopped)
• 1 teaspoon Fresh Dill (chopped)
• 1 teaspoon Worcestershire Sauce (adds umami depth)
• to taste Black Pepper (freshly ground)

Instructions

1. Grate and Brine Potatoes

   Using a box grater, grate the two peeled Russet potatoes into a large mixing bowl. Add 1½ Tbsp kosher salt, 1 pint fresh lemon juice, and 2 qt water. Stir to combine and let the mixture brine for 30 minutes.

   Time: PT5M

2. Drain and Dry

   After 30 minutes, pour the brine through a colander, rinse briefly with cold water, and pat the grated potatoes completely dry with kitchen towels.

   Time: PT5M

3. Form and Freeze Tater Tots

   Gather the dried potato shreds into small mounded “tots” (about the size of a golf ball). Place them on a parchment‑lined tray and freeze for 30 minutes to firm up.

   Time: PT30M

4. Heat Duck Fat

   In a heavy‑bottomed skillet, add the duck fat and heat over medium‑high until it reaches 350°F (175°C). Use an instant‑read thermometer to monitor.

   Time: PT5M

   Temperature: 350°F

5. Fry the Tater Tots

   Working in batches, carefully lower the frozen tots into the hot fat. Fry until golden‑brown and crispy, about 8‑10 minutes total, turning once. Remove with tongs and drain on paper towels; season immediately with salt.

   Time: PT10M

   Temperature: 350°F

6. Cook the Ranch Potatoes

   While the tots fry, combine the two small Yukon Gold potatoes (cut into chunks), ½ cup heavy cream, ½ cup whole milk, 2 Tbsp unsalted butter, and 2 minced garlic cloves in a medium saucepan. Bring to a gentle boil, then simmer until potatoes are fork‑tender, about 20 minutes.

   Time: PT20M

   Temperature: 212°F

7. Blend the Ranch Sauce

   Using an immersion blender, purée the cooked potatoes and liquid until completely smooth. Pass the purée through a fine mesh sieve into a clean bowl to remove any remaining lumps.

   Time: PT5M

8. Finish the Ranch

   Stir in 1 tsp chopped fresh thyme, 1 tsp chopped fresh dill, 1 tsp Worcestershire sauce, and freshly ground black pepper to taste. Adjust salt if needed.

   Time: PT2M

9. Plate and Serve

   Arrange the golden tater tots on a serving platter. Drizzle or dip with the warm potato ranch sauce. Serve immediately while the tots are hot and crisp.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

6 g

Carbohydrates

45 g

Fat

24 g

Fiber

4 g