Tater Tot Recipe

Thaw and Prep

If your tater tots are frozen solid, let them sit at room temperature for 10–15 minutes so they loosen slightly (do not fully thaw). Preheat a deep skillet or Dutch oven with neutral oil to 350°F (175°C) for frying. If you prefer oven-baked, preheat oven to 425°F (220°C) and line a baking sheet with parchment.

Crisp the Tots

Fry the tater tots in batches in the preheated oil until golden and crisp, about 3–4 minutes per batch. Transfer to a wire rack or paper towel-lined tray to drain and cool slightly. (If baking, arrange on the sheet and bake 20–25 minutes, turning once, until golden.)

Rough Chop and Combine

When the tots are cool enough to handle but still warm, transfer them to a large bowl and roughly chop into bite-size pieces (about 1/2"–3/4" pieces). Add the grated white cheddar, chopped chives, parsley, thyme, kosher salt, black pepper, flour, and the lightly beaten egg. Gently fold together until evenly combined; the cheese and egg will help bind the mixture. The mixture should hold together when pressed; if too loose, add 1 additional tablespoon flour.

Form Bite-Size Pieces

Using a tablespoon or small cookie scoop, portion the mixture into bite-size rounds or small patties. Press gently to compact. Place formed pieces on a tray and chill in the refrigerator 20 minutes to firm (this helps them hold during final frying).

Final Fry

Reheat oil to 350°F (175°C). Fry the chilled tots in batches 2–3 minutes until golden brown and the cheese is melted inside. Drain on a wire rack or paper towels. Sprinkle with flaky sea salt and extra chopped chives while hot.

While the tots chill, make the aioli. In a small bowl, whisk together mayonnaise, grated garlic, lemon juice, truffle oil, Dijon mustard, sea salt, and black pepper until smooth. Taste and adjust: add up to an additional 1/2 teaspoon truffle oil for stronger flavor or more lemon for brightness. Refrigerate until ready to serve.

Arrange the warm tater tot bites on a serving platter with the truffle aioli in a small bowl for dipping. Garnish with remaining chopped chives and serve with lemon wedges if desired for a bright finish.