Sweet Potato Tots with Dill Dust

I saw this on the Food Network while I was working out one day (why do I torture myself and watch food shows while working out?!).  I really like dill so I thought I'd try it for our Super Bowl gathering.  I cut the amount of Kosher salt that was called for in the dill dust and it was still WAY too much.  Other than that, this is a good recipe.  Next time, I would put maybe a couple teaspoons of Kosher salt and more dill.

Ingredients - Dill Dust:

1 bunch dill, roughly chopped

1-2 tsp Kosher Salt 

Ingredients - Sweet Potato

1 large sweet potato

Kosher Salt

1/3 cup flour

1/4 tsp freshly ground black pepper

2 cups Safflower Oil

Directions:

For the Dill Dust - Heat oven to 250 degrees.  In a small food processor, blend dill and salt until it's finely ground.  Place mixture on sheet pan and bake until dried, about 30 minutes.

For the Potato - Fill pot with cold water and a little Kosher salt.  Place potato in water and let it come to a boil.  Boil for approximately 5 minutes, until you can insert a knife into the exterior of the potato but the inside is still firm.  

Remove potato from pot and place on cutting board to cool.  Once it's cool, peel the potato.  Cut into small / rough chunks and put in a large food processor.  Pulse the potato 10-15 times to make smaller chunks.  

In a small bowl, combine flour & pepper.  Slowly add that to food processor and pulse a couple of times to mix.  

Heat oil to 350 degrees.  Form potatoes into small balls and gently place a few at a time in the oil.  Fry the potatoes, turning a couple of times, until they are crispy & browned - about 2 minutes per side.  Remove from oil & place on paper towels.  Sprinkle a little of the dill dust over the potatoes as they come out of the oil & are still warm.  Continue frying in small batches until the potatoes are done.  

Enjoy!