Potato 'tater Tot' Recipe

Par-cook potatoes

Wash potatoes and place whole (skin on) in a pot of cold salted water. Bring to a boil and simmer until just tender when pierced with a knife, about 12–15 minutes depending on size. Do not overcook. Drain and let cool until hot to the touch but manageable, about 10 minutes.

Steam-dry

After draining, return potatoes to the hot pot off the heat, cover, and let sit 3–5 minutes to allow excess moisture to evaporate. This step helps remove surface water for a firmer tot.

Rice the potatoes

Peel the warm potatoes and pass through a ricer or mash very finely with a fork. Avoid overworking to prevent gummy texture.

Mix tot dough

In a bowl, combine the riced potatoes with 3 tbs flour, 2 tbs instant potato flakes, 3 tbs grated white cheddar, 2 tbs chopped scallion, 1 tsp kosher salt, 1 tsp black pepper and the beaten egg. Gently fold until ingredients are just incorporated. If mixture feels very wet, add up to 1 tbs more flour or 1 tbs more potato flakes to achieve a holdable but soft consistency.

Shape tots

Line a sheet pan with parchment. Using a tablespoon measure, portion about 1 tbsp of mixture and form into classic tot shapes (cylindrical, roughly 1 x 1/2 inch). Arrange on prepared pan, leaving space between pieces. Chill in refrigerator 15–20 minutes to firm up (this helps them hold shape while frying).

Heat oil

Pour neutral oil into a heavy skillet or medium saucepan to a depth of about 1/2 inch (roughly 3/4 to 1 cup depending on pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of dough — it should sizzle steadily and brown in about 1–1.5 minutes.

Fry tots

Fry tots in batches without overcrowding, turning occasionally, until golden brown and crisp all over, about 3–4 minutes per batch. Remove with a slotted spoon to a wire rack set over a baking sheet or paper towels to drain. Immediately season with a light sprinkle of salt if desired.

Keep warm

If making multiple batches, keep cooked tots in a 200°F (95°C) oven on a wire rack so they stay crisp until serving.

Combine aioli

In a small bowl, whisk together 1 cup mayonnaise, 1 tbs finely grated white cheddar, 1 tsp lemon juice, 1 tsp truffle oil, 1 tsp minced garlic, 1 tsp Dijon mustard, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper until smooth and the cheese is incorporated.

Rest and adjust

Taste and adjust seasoning — add up to 1/2 tsp more truffle oil for stronger aroma or more lemon for brightness. Cover and refrigerate at least 15 minutes to allow flavors to meld.

Arrange hot potato tots on a serving platter. Spoon or pipe small dollops of the white cheddar & truffle aioli alongside or serve in a small bowl for dipping.

Garnish tots with a light scatter of extra grated white cheddar and 2 tsp sliced chives or microgreens. Serve immediately while tots are crisp.