for twelve tots
3 cups potato, peeled and cut into 1-2 inch pieces
2 crushed cloves garlic
1/2 teaspoon grated nutmeg
1 tbsp flour
1 tbsp cornstarch
pinch of sugar
2 teaspoons salt
Heat oil in small a saucepan to 325. Place potatoes in water and let sit 10 minutes. Shake, rinse and let dry.
Fry potatoes until tender, but still pale, about 4 minutes. Transfer to paper towel and let cool. In batches cut potatoes to 1/4 inch pieces. Place in bowl and add garlic, 1 tsp salt, pepper and nutmeg and mix. Stir in flour and cornstarch.
Lay a 18 inch piece of cling wrap on your counter and spread 1/3 of mixture in the centre. Use your hands to make a long, tight tube, about 1 inch thick and a foot long. Fold over the cling wrap, and use a long ruler to make the wrapping as tight as possible. Use your hands to even out your roll. Fold the potato roll over as you remove the ruler keeping the wrapping tight. Tie off the ends, and place in the freezer 20 minutes. Repeat with the rest of the mixture.
Reheat oil to 325. Remove tater roll and slice into 1 inch tots. Cook about six at a time in oil. They will group together, but do not separate until they cook about 1 minute. Cook another 3-4 minutes until golden. Remove and drain, season with remaining salt.