From: Chef Andy Husbands, Tremont 647, Boston. Yield: 25 tots. 10 80-ct. bakers Idaho® potatoes, peeled as needed, kosher salt and pepper Boil potatoes, starting in cold water, and boil for about 15-25 minutes, depending on how many you’re cooking, until potatoes can be pierced with a fork but do not fall apart. Cool to room temperature and grate. Form into small croquettes. Fry to order, then season with kosher salt and pepper. Stuffed with Andouille & Smoked Cheddar variation ...
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