“Tater Tots” with Spicy Mayonnaise

By LRay

Bon Appetit, May 2014, page 22.

Nutritional Information

Calories (kcal) 560 Fat (g) 50 Saturated Fat (g) 11 Cholesterol (mg) 110 Carbohydrates (g) 21 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 6 Sodium (mg) 1120

Ingredients

• spicy mayonnaise
• 1 cup mayonnaise
• 1 teaspoon adobo sauce from canned chipotles in adobo
• 1 teaspoon gochujang (Korean hot pepper paste)
• 1/4 teaspoon hot smoked Spanish paprika (optional)
• Kosher salt and freshly ground black pepper
• “Tater Tots"
• 3 medium russet potatoes (about 2 lb.), scrubbed
• 2 scallions, chopped
• 1/2 cup seasoned Italian breadcrumbs
• 1/4 cupheavy cream
• 1 tablespoon sour cream or plain yogurt
• 1 tablespoon unsalted butter, room temperature
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons kosher salt, plus more
• 2 tablespoons grated Parmesan, plus more
• 2 large eggs, beaten to blend
• Vegetable oil (for frying; about 3 cups)

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Combine mayonnaise, adobo sauce, gochujang, and paprika, if using, in a small bowl; season with salt and pepper.

DO AHEAD: Mayonnaise can be made 1 week ahead. Cover and chill.

Preheat oven to 400°. Prick potatoes all over with a fork and bake directly on oven rack until very soft when squeezed, 60–75 minutes. Let cool slightly.

Cut potatoes in half and scoop flesh into a medium bowl; discard skins. Mash, then mix in scallions, breadcrumbs, cream, sour cream, butter, granulated garlic, pepper, 2 tsp. salt, and 2 Tbsp. Parmesan. Mix in eggs just until combined. Roll 1-tablespoon portions of potato mixture into balls.

Pour oil into a medium skillet to a depth of ½” and heat over medium heat until bubbles form immediately when a little potato mixture is added. Working in batches, fry tots until deep golden brown, about 3 minutes per side. Drain on paper towels; season with salt. Serve with spicy mayonnaise.