Ingredients
Spicy Mayonnaise
Tater Tots
- 3 medium russet potatoes (2 lbs)
- 2 scallions, chopped
- ½ cup seasoned Italian breadcrumbs
- ¼ cup heavy cream
- 1 tbsp sour cream or plain yogurt
- 1 tbsp unsalted butter, room temp.
- ½ tsp granulated garlic
- ¼ tsp freshly ground pepper
- 2 tsp kosher salt, plus more
- 2 tbsp grated Parmesan
- 2 large eggs, beaten
- 3 cups vegetable oil for frying, about
Instructions
Spicy Mayonnaise
- 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.
Tater Tots
- 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.
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