Cheesy tater tots
A childhood favorite grows up in this dish! Chef Luke Knox shares a fun and simple recipe to make your own tater tots at home.
Executive Chef Luke Knox Burritt Room + Tavern
, San Francisco
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1/4 cup flour
1 cup grated cheese (your choice)
1 tsp. granulated garlic
1 tsp. cayenne
1 tsp. paprika
1/2 tbsp. salt
1 tsp. black pepper
3 cups grated Russet potato
Canola oil, for frying
Additional salt and pepper, to taste
Make sure to grate the potatoes onto a cloth, with a box grater, and use the cloth to ring out all of the water from the potatoes. This will prevent them from turning brown. Combine potatoes with the ingredients you set aside. Form the tots to desired size and freeze overnight.
In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees. Fry tots, in batches, until golden brown, about 4 to 5 minutes. Remove from fryer and drain on a paper towel-lined tray. Immediately season with salt and pepper. Transfer to a serving bowl and serve.
Tip: You can also bake them for 15 minutes at 425 degrees.