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1
Add the salt and water to a bowl, stir until the salt is dissolved, then add it to a food processor.
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2
Depending on your food processor you may need to split this step into two batches.
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3
Add the potatoes to the salt water and pulse repeatedly until the potatoes are coarsely ground.
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4
About 12, one second pulses.
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5
Stir after about 6 pulses to make sure all the pieces are reasonably evenly combined.
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6
Drain the potato water mixture through a fine sieve, pressing until very dry and discard the liquid.
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7
Transfer the potatoes from the food processor into a microwave safe bowl.
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8
Microwave for 10 minutes, stirring halfway through.
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9
Stir the flour and the black pepper into potatoes.
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10
Spread potato mixture into a layer onto an aluminum lined baking sheet to cool for 10 minutes.
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11
Using a spatula, push the potatoes into the center of the foil and move to an 8 or 9 inch square baking pan.
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12
Press firmly and evenly.
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13
Freeze, uncovered about 30 minutes until firm but not frozen solid.
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14
Preheat the oven to 200 degrees F to keep finished tots warm after frying.
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15
Preheat a deep fryer or large pot to 375F (190C).
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16
Lift partially frozen potatoes out of the baking pan and cut into 48 pieces, 7 x 5 cuts.
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17
Fry the tater tots in small batches until golden brown and crispy, about 6 minutes.
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18
Drain on paper toweling and place onto a baking sheet in the oven to keep warm.
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19
Serve.
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20
The can be make ahead and frozen for up to 1 1/2 months after frying.
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21
After potatoes cool, transfer to a zipper bag and store in the freezer.
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22
To reheat: preheat oven to 400F (200C) and baked for about 15 minutes.
