CHEESY POTATO TOTS
Makes 6 to 8 servings(photo on page 55)
3½ teaspoons kosher salt, divided
2 pounds russet potatoes, peeled
½ cup shredded sharp Cheddar cheese
1 tablespoon all-purpose flour
1 tablespoon chopped fresh thyme
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground black pepper
1 cup vegetable oil
1. Fill a large Dutch oven halfway with water; add 3 teaspoons salt, and bring to a boil over medium-high heat. Add potatoes; cook until just softened, 6 to7 minutes. Drain, and let cool completely.
Finely shred potatoes into a large bowl; stir in cheese, flour, thyme, garlic powder, onion powder, pepper, and remaining ½ teaspoon salt. Scoop mixture by tablespoonfuls,
