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Cheesy tater tots

Recipe by:Executive Chef Luke Knox
Burritt Room + Tavern, San Francisco

Ingredients

  • 1/4 cup flour
    1 egg
    1 cup grated cheese (your choice)
    1 tsp. granulated garlic
    1 tsp. cayenne
    1 tsp. paprika
    1/2 tbsp. salt
    1 tsp. black pepper  
    3 cups grated Russet potato
    Canola oil, for frying
    Additional salt and pepper, to taste 

Directions

Make sure to grate the potatoes onto a cloth, with a box grater, and use the cloth to ring out all of the water from the potatoes. This will prevent them from turning brown. Combine potatoes with the ingredients you set aside. Form the tots to desired size and freeze overnight.

In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees. Fry tots, in batches, until golden brown, about 4 to 5 minutes.  Remove from fryer and drain on a paper towel-lined tray. Immediately season with salt and pepper. Transfer to a serving bowl and serve.

Tip: You can also bake them for 15 minutes at 425 degrees.

 

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