Of all the potato iterations — boiled, baked, mashed, fried, shredded into hash browns — the tot is often simply served as an occasional alternative to french fries, plucked from the supermarket freezer in a large bag and rarely a dish to consider making from scratch, writes Sean Clancy.
Yet, for all the convenience and tastiness found in a bag of tots or “potato rounds” from the grocery freezer, with just a little elbow grease and a bit of preparation, homemade tater tots can be even better.
For that recipe and others that make use of tots, read Wednesday’s Arkansas Democrat-Gazette Food section.