Over our Christmas travels, Rob and I had a fantastic lunch with our dear family friend, Nancy. She took us to her favorite restaurant near her home in Columbus, Ohio called 101 Beer Kitchen. Aside from the extensive beer menu, the food menu is amazing. I wanted to try everything. Nancy insisted on starting with her all-time favorite, their loaded house-made tater tots topped with pork croutons, cheddar cheese, green onions, and sriracha cream. My mouth is watering all over again.
The tots did not disappoint, but Nancy suggested tater tots become my next conquest in the kitchen, since she knows how Rob and I like to re-make our favorite restaurant dishes at home with healthier ingredients and a lower cost.
I researched high and low for recipe ideas and think I’ve come up with a healthier (not healthy) recipe for home-made tater tots. They’re baked, not fried. And they are so fun, delicious, simple. And they’re also perfect for your upcoming Super Bowl menu :). This recipe makes 28 large tater tots.
What you need:
2 medium potatoes
1 tablespoon of flour
1 teaspoon of Tony Cachere’s or other Cajun seasoning
Olive oil spray
What you do:
Stab both potatoes with a knife and bake in oven for 45 minutes at 400 degrees. When cool enough to handle but still warm, peel away potato skins with a paring knife and discard. Shred the potatoes on the large holes of a box grater. Transfer the potatoes to a large bowl, sprinkle in the flour and seasoning, and mix until combined.
Roll potato mixture into small cylinders and place on a baking sheet sprayed with olive oil. Lightly spray the tops of the tater tots with olive oil and bake for approximately 15 minutes on each side at 400 degrees (or until golden brown and crisp on the outside).
Optional toppings that will not make the tots healthier, but maybe tastier:
Cheese: parmesan, cheddar, blue…
Sriracha mixed with light Ranch dressing
What would you top your tater tots with? And just for kicks… who wants to do the Great Manhattan Tater Tot Crawl with me?