Here’s a recipe for the child at heart with a sophisticated palette. Tater tots were a childhood lunch staple and love them or hate them, after trying this gourmet tater tots recipe, this childhood side dish will be welcomed in your home to compliment any meal!
Gourmet tater tots recipe
Yield: Makes about 2 dozen tater tots.
- 5-6 Russet potatoes, about 2 lbs
- 1 shallot, minced
- 1 large clove of garlic, minced
- 1 tablespoon chopped chives, plus more for garnish
- 1 tablespoon olive oil, plus more for drizzling
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Parmesan for garnish
- Parchment paper
1. Preheat the oven at 400 F. Line a cookie sheet with foil and grease the bottom using a little bit of olive oil.
2. Peel potatoes and place in a bowl of water to prevent browning. Quickly shred the potatoes using the large holes on a cheese grater (box grater). Place each shredded potato in the bowl of water before grating the next.
3. Once all the potatoes are grated, use your hands, to scoop the potatoes out of the water, a handful at a time, then squeeze out the liquid. Spread on the cookie sheet and
4. Bake at 400 F for 10 minutes to dry out and slightly cook.
5. While the potatoes are in the oven, mince shallot and garlic. Since I already have the grater out, I typically just rinse the potato starch residue off of it, dry it off and use a smaller set of holes to grate the garlic and shallot.
6. Heat 1 tablespoon of olive oil in a small pan. Add minced shallot and garlic. Cook over medium, medium-low heat until fragrant and golden in color, about 4-5 minutes and set aside. Stir frequently– we don’t want the garlic to burn!
7. Remove potatoes from the oven and let cool slightly, about 5 minutes. Raise the oven temperature to 425 degrees.
8. Spread shallot and garlic mixture over the potatoes, then sprinkle with chives, smoked paprika, salt and pepper over the potatoes. Using your hands, when it’s cool enough to handle, mix it all together until combined well.
9. Line the cookie sheet again with a clean piece of parchment paper.
10. Form the potato mixture into 1-inch balls. Place on the lined cookie sheet and spray or drizzle lightly with olive oil.
11. Place in the oven for 15 minutes, then flip over and bake for another 15 minutes.
12. Garnish with Parmesan and chives and serve immediately.