Jul 14 2026
Restaurants›The Wine Kitchen›House Made Tater Tots Recipe

House Made Tater Tots Recipe

Inspired by The Wine Kitchen
Time1h
Serves2

porcini mushroom gravy, fried egg

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Ingredients

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Tater Tots

Porcini Mushroom Gravy

Fried Egg

Method

Tater Tots

  1. 1

    Prepare the Potatoes

    Start by peeling and washing the Russet potatoes. Cut them into small cubes and boil them in salted water until fork-tender, about 10-15 minutes.

  2. 2

    Mash and Mix

    Drain the potatoes and let them cool slightly. Mash them in a bowl. Add cornstarch, salt, and pepper, mixing until well combined.

  3. 3

    Form Tater Tots

    Take a small amount of the potato mixture and shape them into small cylinders or balls. Place them on a baking sheet lined with parchment paper.

  4. 4

    Fry the Tater Tots

    In a deep pot, heat vegetable oil to 350°F (175°C). Fry the formed tater tots in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Porcini Mushroom Gravy

  1. 5

    Rehydrate the Mushrooms

    Soak the dried porcini mushrooms in hot water for about 20 minutes until they are soft. Drain, reserving the soaking liquid, and chop the mushrooms.

  2. 6

    Make the Roux

    In a saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in the flour and cook for another minute to form a roux.

  3. 7

    Add Liquid and Mushrooms

    Slowly whisk in the vegetable broth and reserved mushroom soaking liquid. Bring to a simmer, then add the chopped porcini mushrooms. Stir in the heavy cream, salt, and pepper.

  4. 8

    Thicken the Gravy

    Cook the gravy for about 5-7 minutes, stirring frequently, until it thickens. Adjust seasoning to taste before serving.

Fried Egg

  1. 9

    Heat the Pan

    In a non-stick skillet, heat butter or oil over medium heat until hot.

  2. 10

    Fry the Eggs

    Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes. Season with salt and pepper.

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