check out my golden balls of glory tater tots my name is Gregory Llewellyn and I'm the owner and head chef at Hart's yard in Sydney Australia I'm going to be stepping out of my restaurant kitchen and into my home kitchen so that I can share some amazing things that you can try at home tater tots today people also known as potato gems in this country or the closest thing to it is a McDonald's hash brown tater tots are a golden fried nugget of potato I'm going to show you how to do them super super easy using just a couple of ingredients potato being one a little bit of powdered gelatin I know you're probably thinking what's that for and a bit of salt man interesting technique where we'll sort of melt the gelatin on top and at the end of it we're gonna make the classic chip buddy with tater tots all we really need is a box grater this is the world's weirdest box grater it's so small knuckles we're just gonna grate these potatoes into a bowl and these are Sebago potatoes these potatoes are quite dry to begin with and you can do this in a blender with a bit of water and these can be done ahead of time they can sit in the fridge for a couple of days we're gonna give these a wash to get some of the starch off and as you do it just squeeze it out until the liquid turns clear we're gonna put these into a cloth it's a clean dish towel and we're gonna squeeze the living hell out of these so there's no more moisture zero become one episode I actually rip the towel sun's out guns out that's done we're gonna season these with some salt give it a taste we're off potato my father used to go to the cabinet get a raw potato bite the end up dip it in salt and eat the whole thing raw so you see we're all pasta too we're gonna take this mix we're gonna lay it out I have an oven about 185 200 degrees and we're gonna take a bit of gelatin this is powdered gelatin and gelatin is you know hoobs lips whatever we're going to sprinkle this gelatin over this and that's gonna become gelatinous when it melts with a roly's in plastic wrap so they're ready to fry they would become nice and compact and I'm gonna show you how to do that just after this so while these potatoes sort of are in the oven baking we're going to show you a really cool technique on how to wrap something and get it really really tight in a cylinder we're just gonna take normal every including rap and we're literally just gonna roll it around the board we're gonna actually lay another piece of plastic wrap on top of this and it's the friction on plastic that's gonna get it really really tight these potatoes have been in for about two or three minutes and you can see already these are about half cooked and you can see the glaze which is the melted gelatin on top of the potato and that's really good that's gonna be the binder and when they fry they're gonna get so crispy so we're gonna put these potatoes into a bowl don't worry about of me halfway cook then we fry them that's the second cook really mix everything up just to distribute the gelatin and all that sort of goodness we're gonna take a piece of plastic we're just gonna roll it and put it right on top of our other sheet leave it connected and we're gonna take this potato and we're gonna put it in a line now you want to leave about a couple of Mills on each side centimeters actually you roll it over squeeze it together just pinching the ends and we give it a roll all the way up give that a trim now here's the fun part just take it like that and use the plastic wrap because if you were to do this on a board you wouldn't have the traction do it take your knife just give it a couple of pokes and these are our potatoes compact rolled seasoned ready to go you want to stuff these in the fridge for at least two hours before we cut them so we can fry these babies up the golden golden nuggets all right our potato rolls or the beginning of tater tots I've been in the fridge for about two hours there these babies trim off the end that knife is so sharp my everyday kitchen knife piece of I think it cost me six bucks we cut these off you can see the inside of these is quite compact tater tots are I'd say maybe the width of a finger or the width of a thumb we're just gonna cut these and I have a pot of oil going in the back about a hundred and fifty five do about a hundred and sixty degrees Celsius and the easy way to do that you just grab a chopstick or any sort of metal skewer and if it sort of starts to bubble that's you know it's sort of ready and these will fry for about two minutes ha that so good so these come out we're gonna make what I didn't know was very very Australian the chip buddy I think it's potato scallops in between white bread not toasted loads of butter and ketchup I mean all sorts of things you could add to these caviar would be nice smoked salmon or stop it look at the color on these the uniformity is insane I look at them and I just want to drink a Bloody Mary actually I don't know why they're these things rock-hard golden potato e salty and just ready for the chip buddy