Tater Tots

Friday, December 2, 2011 3comments No tags Permalink 0

Tater tots are fairly high up on my list of weaknesses. But fresh ones? I didn’t even know they existed. When I order tater tots it usually comes out as:

1. Frozen Sysco ones, deep-fried. The expected standard. Perfectly fine.
2. Homemade ones that closely resemble hash browns, not tater tors.

So you can imagine my surprise, when over lunch at P.J. Clarke’s the other day, these tater tots were both housemade and real tarter tots. From the super crisp, deep-fried exterior to the fluffy white insides, they were tots though and through. Only even better because they mixed in a bit of parmesan cheese, and served it with smokey ketchup to dip. We polished these off pretty quick. To accompany: avocado and crabcake salads, and a half-half order of mashed potatoes and creamed spinach. Best of both worlds, don’t forget gravy on the side.

  • Ridonkulus
    December 3, 2011

    those tots look so good! i wouldn't even share, i'd have to have my own plate. latkes are kind of tater tot like in the crust, i wonder if a recipe could be modified to make them tot shaped.

  • Kathy YL Chan
    December 5, 2011

    Hi Ridonkulus!! Hahah I was tempted to suggest we each get our own, but in the end sharing was a good idea to make room for the creamed spinach and mashed potatoes! I didn't think of latkes that way, but now that you mention it…that totally makes sense!

  • anonymous
    December 6, 2011

    I sometimes make tots at home using grated potato similar to a latke. I parboil the potatoes and grate them once they've cooled enough to handle. I then mix in some pureed onions, spices and flour before they hit the fryer. Definitely better than Ore Ida. The parm sounds like a great addition.

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