Maple Bacon Tots Recipe

Bake or pan-fry tots

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil and lightly brush or spray with oil. Spread 24 frozen tater tots in a single layer with space between each. Toss the tots with 1 tbs neutral oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper so they are evenly coated. Bake for 20–25 minutes, turning once halfway, until golden and crisp. (Alternatively, pan-fry in a large skillet over medium-high heat in 2 tbs oil, turning frequently, until crisp, about 12–15 minutes.)

While tots cook, cook the bacon: place 8 slices of hardwood-smoked bacon in a cold skillet and cook over medium heat, turning occasionally, until crisp, about 8–12 minutes. Transfer to a paper towel–lined plate to drain and cool. Once cool, chop or crumble into roughly 1/2-inch pieces. Reserve 1 tbs of bacon fat (optional) to stir into the hot honey for extra smoky flavor; discard the rest or save for another use.

Make the hot honey-maple glaze while tots and bacon are cooking: in a small saucepan combine 1 cup pure maple syrup, 1/2 cup honey, 1 tsp red pepper flakes, 1 tsp apple cider vinegar, and 1/4 tsp fine sea salt. If you saved bacon fat, add up to 1 tbs now for smoky depth. Warm over medium-low heat until it begins to gently simmer, stirring. Reduce heat to low and simmer 4–6 minutes until the mixture thickens slightly and coats the back of a spoon. Taste and adjust heat or acidity (add more red pepper flakes for heat or a little extra vinegar for brightness). Remove from heat and set aside; it will thicken more as it cools.

Whisk the spicy mayo: in a small bowl combine 1/2 cup mayonnaise, 1.5 tbs sriracha, 1/2 tsp lemon juice, 1/4 tsp smoked paprika, and 1/8 tsp salt. Whisk until smooth and adjust heat to taste by adding more sriracha if desired. Refrigerate until ready to use.

Combine tots and glaze: when tots are hot and crispy, transfer them to a large bowl or platter. Drizzle 3–4 tbs of the warm maple hot honey over the tots and toss gently to coat. Reserve remaining hot honey for passing at the table.

Add bacon and finish: immediately sprinkle the chopped/crumbled bacon evenly over the coated tots so it adheres to the glaze. Drizzle or dot spicy mayo over the tots in a thin zig-zag, or serve the mayo on the side for dipping.

Garnish and serve: scatter the thinly sliced green onions (3 stalks) and optional 2 tbs chopped parsley over the tots. Finish with an extra pinch (about 1/4 tsp) of freshly ground black pepper. Serve hot with remaining maple hot honey and extra spicy mayo on the side.