Peel and cut
Russet Potatoes (7 1/2 cups)
into 2-inch cubes. Place Potatoes in a food processor with
Water (1 cup)
Salt (1/2 Tbsp)
and pulse until all potatoes are broken apart and a coarse mixture forms.
Prepare to drain the potato mixture by placing a fine mesh strainer over a bowl. Pour the potato mixture into the strainer, press down on the potatoes to help them drain completely. Once drained place the mixture in a bowl and heat uncovered in ta microwave oven for 10 minutes.
Combine microwaved potatoes,
All-Purpose Flour (1 1/2 Tbsp)
Ground Black Pepper (1/2 tsp)
. Press mixture into a greased 8x8-inch or similar pan. Freeze uncovered for 30 minutes.
Carefully empty frozen potato mixture onto a cutting board. If the mixture is stuck to the pan fill a large tray with hot water and place the pan in the water for 10 seconds, this should loosen the tray enough to get the potatoes out. Once they are out of the pan cut into even pieces.
Fill a deep frying pan with
Oil (as needed)
until it reaches 2 1/2 inches up the side. Heat oil until it begins to shimmer. Fry the tater tots in batches for 5 minutes on each side, or until a golden-brown crust forms. Once cooked, let cool on a wire rack and season with salt.
Serve tater tots warm with your favorite dipping sauces!