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Tater Tots Recipe

Name: Wharf Southern Kitchen & Whiskey Bars TATER TOTS Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb frozen tater tots; 1 cups vegetable oil (for frying); 1 tsp salt; 0.5 tsp freshly ground black pepper; 0.5 cups ketchup; 1 tbs fresh rosemary, finely chopped; 1 tsp apple cider vinegar; 0.5 tsp brown sugar; 0.25 tsp smoked paprika; 1 tsp hot water (optional, to thin); 0.125 tsp salt; 0.5 cups mayonnaise; 1 tbs Dijon mustard; 0.5 tsp yellow mustard; 1 tsp fresh lemon juice; 0.5 tsp garlic, finely grated or minced; 0.5 tsp honey; 0.5 tsp olive oil; 0.125 tsp salt; 0.0625 tsp black pepper; 1 tbs fresh parsley or extra rosemary, chopped (optional); 1 each lemon wedge (optional)

Inspired by Wharf Southern Kitchen & Whiskey Bar

Time35m

Serves4

served plain Jane style with sides of rosemary ketchup & mustard aioli

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Ingredients

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Tater Tots

1 lb frozen tater tots

1 cups vegetable oil (for frying)

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Rosemary Ketchup

1/2 cups Ketchup

1 tbs fresh rosemary, finely chopped

1 tsp Apple cider vinegar

1/2 tsp Brown sugar

1/4 tsp Smoked paprika

1 tsp hot water (optional, to thin)

1/8 tsp Celtic sea salt

Mustard Aioli

1/2 cups Mayonnaise

1 tbs Dijon mustard

1/2 tsp yellow mustard

1 tsp fresh lemon juice

1/2 tsp garlic, finely grated or minced

1/2 tsp Honey

1/2 tsp olive oil

1/8 tsp Celtic sea salt

0.063 tsp black pepper

Garnish & Serving

1 tbs fresh parsley or extra rosemary, chopped (optional)

1 each lemon wedge (optional)

Method

Tater Tots

Heat oil

If frying, pour vegetable oil into a deep skillet or pot to a depth of about 1 inch (use enough to shallow-fry) and heat over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and turns golden in ~45 seconds. If you prefer baking, preheat oven to 425°F (220°C) and line a baking sheet with parchment.

Frying method: Working in batches, add frozen tater tots in a single layer to the hot oil (do not overcrowd). Fry 3–4 minutes, turning occasionally, until deep golden and crisp. Remove with a slotted spoon to a paper-towel–lined tray and immediately season with 1 tsp salt and 1/2 tsp pepper (adjust to taste). Keep warm on a wire rack in a low oven (200°F/95°C) while you finish remaining tots.

Baking method: Arrange frozen tater tots in a single layer on the prepared sheet (do not overlap). Bake 20–25 minutes, turning once halfway through, until golden and crisp. Remove and season with 1 tsp salt and 1/2 tsp pepper. If desired, for extra crispness, broil 1–2 minutes at the end watching carefully.

Transfer tots to a serving platter. Sprinkle optional chopped parsley or rosemary over the top and serve immediately with the two dipping sauces.

Rosemary Ketchup

Combine 1/2 cup ketchup, 1 tablespoon finely chopped fresh rosemary, 1 tsp apple cider vinegar, 1/2 tsp brown sugar, 1/4 tsp smoked paprika and 1/8 tsp salt in a small bowl.

Whisk until smooth. Taste and adjust: add up to 1 tsp hot water if you want a thinner consistency, or a pinch more sugar or vinegar to balance sweetness/acidity. Let sit at room temperature for 10 minutes to allow rosemary to infuse while the tots finish cooking.

Transfer to a small serving ramekin. Optionally garnish with a tiny rosemary sprig.

Mustard Aioli

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1/2 tsp yellow mustard, 1 tsp fresh lemon juice, 1/2 tsp grated garlic, 1/2 tsp honey and 1/2 tsp olive oil until smooth.

Season with 1/8 tsp salt and 1/16 tsp black pepper. Taste and adjust: add more lemon for brightness, honey for sweetness, or a touch more Dijon for heat. Refrigerate for at least 5 minutes to let flavors meld, or serve immediately.

Spoon into a small ramekin and garnish with a light sprinkle of black pepper or a tiny herb leaf if desired.

Garnish & Serving

Arrange hot tater tots on a platter with separate small bowls of rosemary ketchup and mustard aioli. Serve with a lemon wedge on the side for diners who want a bright squeeze.

Notes: All ingredient quantities make approximately 4 servings as an appetizer (about 1 lb tots total). Sauces can be prepared up to 24 hours ahead and refrigerated; bring to room temperature before serving for best flavor.