Tried making tator tots using an American recipe but forgot Australian potatoes are weaker and poofier than Yukon gold. So... ended up more like deep fried gnocci. #cookingWithoutShoggoths 
Food stylist shot.
I think completely removing the par boiling step and doubling the seasonings to flour ratio from the US recipes will make your average Aussie supermarket spud behave more tot like.
I prepared one (1) simple meal and am exhausted.
Ignore what the twats say, this long covid thing doesn't fuck around.
Ignore what the twats say, this long covid thing doesn't fuck around.
Update: I smashed up the remaining somewhat disappointing tater tots and fried them in butter with kale and eggs to make a bubble and squeak.
Absolutely brilliant. Having the part crunchy/par soft and gnocci like textures makes for a better bubble and squeak than roasties!
Absolutely brilliant. Having the part crunchy/par soft and gnocci like textures makes for a better bubble and squeak than roasties!
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