On Sat, 09 Aug 2014 13:19:51 -0500, Janet Wilder >
wrote:

>On 8/9/2014 11:40 AM, Brooklyn1 wrote:
>> Julie Bove wrote:
>>>
>>> I think I've only had deep fried Tater Tots in a restaurant and they just
>>> weren't good. I like them baked. I don't like stuff that is greasy and
>>> that's how these were from the restaurant. Greasy and not crisp. I may
>>> have pan fried them a time or two but mostly when I do them they are in the
>>> oven.
>>
>> I don't like tater tots no matter how cooked, they have no potato
>> flavor, just empty calories as a greezy way to eat ketchup... I'd much
>> sooner do potto latkes. Can't remember the last time I bought frozen
>> fries of any type. I'll occasionally make deep fried crinkle cuts
>> from real spuds but my favorites are roasted potatoes, and couldn't be
>> simpler, don't even need to peel them... scrub well, cut into wedges,
>> coat with olive oil, a light sprinkle of kosher salt, and pan roast in
>> a 375ºF oven turning occasionally until golden crispy... you'll never
>> want tater tots or any frozen fries again:
>> http://i59.tinypic.com/vgs844.jpg
>> The only potatoes that are better, but more work is potatonik. I
>> haven't made any in a while... soon as winter sets in... and I'll make
>> several, so happens potatonik freezes well.
>> http://www.food.com/recipe/potatonik...o-kugel-435857
>> http://pragmaticattic.wordpress.com/.../17/potatonik/
>
>I make potato kugel. Never tried to make my own potatonik, but I have
>had it and it's wonderful.

Well, now you have the recipe... make a bunch. Secrets Of a Jewish
Baker by George Greenstein is one of my most oft refered to cookbooks,
I don't need a cookbook for anything cooked in a pot. You need to do
his cornbread... you'll think you're back in Brooklyn, or Eastern
Europe. Check out Greenstein's Kaiser rolls... I guarantee they're
not the trash from the Caroliners.