Truffle Tater Tots Recipe

Prepare and par-cook potatoes

Place peeled russet potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a gentle boil and simmer until potatoes are just tender when pierced with a knife, about 12–15 minutes depending on size. Do not let them fall apart. Drain well and let cool slightly for 5 minutes.

Dry and rice

While still warm but cool enough to handle, pass the potatoes through a ricer or mash very finely without overworking (avoid becoming gluey). Spread riced potato on a tray to release steam for 10 minutes so excess moisture evaporates.

Make tot mixture

Transfer cooled, riced potatoes to a bowl. Add 3 tbsp semolina (or flour), 1 cup finely grated Grana Padano, 1 beaten large egg, 1.5 tsp salt, 1/2 tsp black pepper and 2 tbsp finely chopped chives (if using). Mix gently with a spatula until combined. The mixture should hold together when pressed; if too wet add up to 1 tbsp more semolina/flour.

Form tots

Lightly oil your hands. Take about 1 tablespoon of mixture and shape into short cylinders (about 1 inch long x 1/2 inch wide). Place formed tots on a parchment-lined baking sheet in a single layer. Repeat until mixture is used, leaving a little space between tots.

Chill to set

Place the baking sheet in the refrigerator for at least 30 minutes (or up to 2 hours) to firm the tots—this helps them hold shape during frying.

Fry until golden

Heat neutral oil in a heavy-bottomed pot to 180°C (350°F). Fry tots in batches, taking care not to overcrowd, for 2–4 minutes per batch until golden brown and crisp. Use a slotted spoon to transfer tots to a wire rack or paper towel-lined tray to drain. Immediately season lightly with flaky sea salt if using.

Alternative oven finish (optional)

If you prefer baking, preheat oven to 220°C (425°F). Place tots on a lightly oiled sheet, brush tops with a little oil, and bake 15–20 minutes, turning once, until golden and crisp. Baking yields a slightly less crisp exterior than frying but works if you prefer less oil.

Combine 1/2 cup mayonnaise, 2 tbsp sour cream (or Greek yogurt), 1 tsp lemon juice, 1 tsp white truffle oil, 1/2 tsp minced garlic, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Whisk until smooth and taste. Adjust truffle oil in 1/4-tsp increments to preference (truffle oil is potent). Chill at least 15 minutes to let flavors meld.

Place hot tots on a serving platter. Sprinkle 1/4 cup extra grated or shaved Grana Padano over the tots and scatter sliced chives. Serve immediately with truffle aioli on the side for dipping.

Notes: For best texture, serve tots fresh. If holding for a short period, keep in a warm (about 90°C/200°F) oven on a wire rack to maintain crispness.