Tater Tots

By á-4922

Ingredients

• Tater Tots
• 2 large russet potatoes
• Salt and freshly ground black pepper
• 3 Trader Joe’s garlic cubes or 2 teaspoons garlic powder
• 3/4 cup cheddar cheese
• 3/4 cup pepper Jack cheese
• 1/2 cup flour
• 1 egg whisked with 1 tablespoon water, for egg wash
• 1 cup panko bread crumbs
• 1 /2 teaspoon smoked paprika
• Malt Vinegar Aioli
• 1 large garlic clove, peeled
• 1 1/2 teaspoons Dijon mustard
• 1/2 cup prepared mayonnaise
• 1 tablespoon malt vinegar
• 1 1/2 teaspoons minced fresh tarragon leaves
• Salt and freshly ground black pepper
• Canola oil, for frying

Preparation

Step 1

Wash the potatoes well. Place in a large pot and fill with cold water to cover and add 2 tablespoons salt. Place over high heat and bring to a boil. Reduce heat, and simmer until the potatoes are cooked through but still firm, about 20 minutes.

While the potatoes simmer, make the aioli. In a small bowl, mash the garlic clove into a paste with the mustard. Whisk in the mayonnaise, vinegar, and tarragon. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

Remove potatoes from the water, cool slightly and use a paring knife to peel the cooked potatoes while still warm.

Shred the potatoes on the large holes of a box grater, and place the shredded potatoes in a bowl. Use your hands to blend in the garlic and both cheeses, then season to taste with salt and pepper.


Make a golf ball size rounds with the mixture and then shape into a tater tots. Place tots on a Silpat mat or parchment lined cookie sheet. Cover and refrigerate for at least 20 minutes.

While the tots chill, pour the oil about half way up the side into a medium saucepan and heat over medium high heat. Next, set up your breading station; place flour on one small plate, place the bowl of egg wash next to that, and on another small plate mix together the panko and smoked paprika with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Roll each tot first into the flour, then dip in the egg wash and finally, coat with the panko.


When the oil is hot enough, drop three tots at a time into the saucepan and cook until the tots are evenly browned all over. Use a slotted spoon or spider to remove and drain on paper towels.

Transfer to a serving dish and serve with the aioli and ketchup alongside.