Pastry Chef Attempts to Make Gourmet Tater Tots

Ingredients

• 2 lb Russet Potatoes (Russet, peeled; one batch for poaching, one batch for boiling)
• 6 cup Vegetable Oil (Neutral oil (canola or vegetable); 2 cups for poaching, 4 cups for frying)
• 2 clove Garlic Cloves (Crushed, added to poaching oil for flavor)
• 1 sprig Fresh Rosemary (Roughly 1 tsp chopped; adds aromatic note to poaching oil)
• 1 tsp Salt (Kosher or sea salt, for seasoning the potato mixture)
• 3 tbsp Potato Starch (2 tbsp for coating, 1 tbsp mixed into the potato blend)
• 8 oz American Cheese (Optional, for quick cheese sauce)
• 0.25 cup Water (For thinning cheese sauce)
• 0.25 tsp Garlic Powder (For cheese sauce)
• 0.25 cup Ketchup (For serving)

Instructions

1. Boil Potatoes

   Place 2 lb of peeled russet potatoes in a large pot, cover with cold water, bring to a boil and simmer until firm‑tender, about 15 minutes. Drain and set aside to cool.

   Time: PT15M

2. Cool Potatoes

   Transfer the boiled potatoes to an ice‑water bath, then refrigerate for at least 30 minutes until completely cold.

   Time: PT30M

3. Shred Potatoes

   Working in batches, feed the chilled potatoes through the large shredding disc of the food processor. Pulse briefly with the processor blade to break up larger shreds.

   Time: PT10M

4. Soak Shreds in Vinegar Water

   Place the shredded potatoes in a large bowl of ice water with 2 Tbsp distilled white vinegar. Let sit for 5 minutes to prevent enzymatic browning.

   Time: PT5M

5. Drain and Wring Out

   Using a spider, lift the shreds into a clean kitchen towel. Fold the towel and squeeze firmly to remove as much moisture as possible.

   Time: PT10M

6. Poach Shreds in Flavored Oil

   Heat 2 cups vegetable oil in a saucepan to 200°F. Add the crushed garlic cloves and rosemary sprig, then stir in the drained potato shreds. Cook, stirring often, until the shreds are tender and beginning to fall apart, about 20 minutes. Remove aromatics and drain on paper towels.

   Time: PT20M

   Temperature: 200°F

7. Chill Poached Shreds

   Spread the poached shreds on a parchment‑lined baking sheet, cover loosely, and refrigerate until cold, about 30 minutes.

   Time: PT30M

8. Prepare Boiled Shredded Potatoes

   Boil another 2 lb of russet potatoes until tender (≈15 min), cool, shred in the food processor, drain, and wring out as in steps 3‑5.

   Time: PT30M

9. Combine Mixtures and Add Starch

   In a large bowl combine the cold poached shreds with the boiled shreds (1:1 ratio). Sprinkle 1 Tbsp potato starch, add 1 tsp salt, and mix gently until the mixture holds together when pressed.

   Time: PT5M

10. Form Tots

    Divide the mixture into six equal portions. Pack each portion tightly into an apple corer using the handle of a large wooden spoon, then press out onto the lined baking sheet to form uniform cylinders about 2.5 cm long.

    Time: PT10M

11. Dust with Potato Starch

    Place 1 Tbsp potato starch in a fine mesh sieve and gently toss the formed tots to coat all sides evenly.

    Time: PT5M

12. Fry Tots

    Heat the remaining vegetable oil in a deep pot to 350°F. Fry the tots in batches, turning once, for 3‑4 minutes or until deep golden brown and crispy. Remove with a spider, drain on paper towels, and season with a pinch of salt.

    Time: PT15M

    Temperature: 350°F

13. Serve

    Serve the hot tots immediately with ketchup, garlic‑rosemary aioli, or a quick cheese sauce (melt American cheese with water, garlic powder, and a pinch of salt).

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g