Classic Remix* Recipe

Cook the potatoes

Place whole, unpeeled russet potatoes in a pot and cover with cold water by 2 cm. Bring to a boil, reduce to a simmer and cook until fork-tender (about 15–20 minutes depending on size). Drain and let cool until you can handle them, then peel.

Dry and cool

After peeling, let the potatoes cool completely on a rack or tray so excess steam escapes (15 minutes). For firmer tots, chill in the refrigerator for 10–15 minutes to remove more moisture — drier potatoes make crispier tots.

Roughly grate or mash

Coarsely grate the cooled potatoes on the large holes of a box grater or use the shredding disk of a food processor. Alternatively, lightly mash so small chunks remain — avoid purée. Transfer to a large bowl.

Remove excess moisture

Wrap the grated potatoes in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. This step is key for crisp tots.

Mix the tot batter

To the dried potatoes, add 1 large egg, 0.33 cups all-purpose flour, 0.5 cups grated Parmigiano Reggiano, 2 tbs chopped chives, 0.5 tsp garlic powder, 1 tsp salt and 0.5 tsp black pepper. Mix gently until just combined — do not overwork.

Shape the tots

Portion the mixture into roughly 1–1.5 tablespoon portions and shape into small cylinders (tots). Place formed tots on a parchment-lined baking sheet. If the mixture is sticky, lightly wet your hands or dust with a pinch of flour.

Chill to firm

Chill the shaped tots on the baking sheet in the fridge for 10–15 minutes to help them hold shape during cooking.

Bake until crisp

Preheat oven to 220°C (430°F). Brush or lightly spray the tots with the neutral oil (or toss them gently in the 60 ml oil). Bake on the middle rack for 20–25 minutes, turning once halfway through, until deeply golden and crisp outside. For extra crispness, finish under the broiler 1–2 minutes watching carefully.

Optional pan-fry finish

If you prefer a pan-fried finish, heat 2–3 tbs oil in a skillet over medium-high heat and fry tots in batches 2–3 minutes per side until deeply golden. Drain on paper towels after frying.

Cook the bacon

For bacon: Place bacon slices in a cold skillet in a single layer, then turn heat to medium. Cook 6–8 minutes, turning occasionally, until crisp to your liking. Transfer to a paper-towel-lined plate to drain. Keep warm.

OR Cook the sausage

For sausage links: Heat 1 tbs butter or oil in a skillet over medium heat. Add sausage links and cook, turning frequently, until browned on all sides and cooked through (about 10–12 minutes). Internal temperature should reach 71°C (160°F) for pork. Transfer to a plate and keep warm.

Assemble and garnish

Arrange the hot tots on plates, sprinkle with the extra 30 g grated Parmigiano Reggiano and the reserved 1 tbs sliced chives. Serve each plate with either 2 slices of bacon or 2 sausage links (or the protein you prepared). Add ketchup or hot sauce on the side if desired.

Serve immediately while tots are hot and crisp. Leftover tots can be reheated in a hot oven or skillet to restore crispness.