Potato Tots Bravas Recipe - russet potatoes

Method

• Heat the oven to 450 degrees F 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 to 40 minutes.
• (If you have 3 smaller potatoes, cook them about 25 to 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 1/2 inches long and 3/4 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 1/4 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 panthe oil should bubble vigorously.
• When its ready, fry the tots in batches of 8 to 10 pieces (do not overcrowd the pan), turning once, until medium golden brown on both sides, about 2 to 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 degrees F 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.