Crispy Tator Tots

Ingredients

Shredded russet potatoes

Duck fat

Old bay

Steps

Shred the potatoes using a cheese grater. Grab an abundance of paper towels. Place the potatoes in a paper towel and squeeze all of the water out. Place in a bowl.

Add about two to three spoonfuls of the duck fat into the potatoes and toss. Place in a baking dish and press with another, placing parchment paper in between. Remove the dish and bake uncovered on 300 for 45-60 minutes.

Remove from the oven and place the other baking dish and more weight to press the potatoes. This keeps the potatoes together. Place in the fridge overnight.

The next day, remove the potatoes from the baking dish and cut into squares (or sticks if you freaky). Fry in 350 oil until crispy, then season with old bay.

Serve with ketchup or sauce of your choosing.