Homemade Tater Tots + Champagne
Tater Tots can be a Grand Cru level appetizer, late afternoon snack, or accompaniment to a perfectly grilled steak. Here, I suggest keeping it simple with homemade tots and a lovely bottle of Champagne. You can’t miss.
INGREDIENTS:
☐ 2 pounds russet potatoes, peeled (2 LARGE POTATOES)
☐ 1 tablespoon all-purpose flour (I USE CUP4CUP GLUTEN FREE)
☐ ROUNDED 1 teaspoon granulated garlic
☐ ROUNDED 1/2 teaspoon onion powder
☐ ROUNDED 1/4 teaspoon dried oregano
☐ ROUNDED 1/4 teaspoon freeze-dried dill
☐ GENEROUS Kosher salt and freshly ground black pepper, to taste
☐ 1 cup vegetable oil
☐ 2 tablespoons chopped fresh parsley leaves
*If you have the time, you should probably DOUBLE the recipe...it's DELICIOUS.*
DIRECTIONS:
PLACE potatoes in a large saucepan and cover with cold water by 1 inch.
BRING to a boil and cook until parboiled, about 6-7 minutes; DRAIN well and let cool.
Using a box grater, finely SHREAD potatoes. WATCH YOUR FINGERS! Using a clean dish towel or cheese cloth, DRAIN potatoes completely, removing as much water as possible.
TRANSFER potatoes to a large bowl. STIR in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry.
FORM potatoes into tots.
HEAT vegetable oil in a large stockpot or Dutch oven over medium heat.
Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes.
As the TOTS stick a little to the bottom of the pan, gently FREE them (CAREFULLY!) with a metal spatula. TRANSFER to a paper towel-lined plate or cooling rack.
SERVE immediately, garnished with parsley, if desired.
DO NOT FORGET THE KETCHUP; IT'S DELICIOUS.
NOTES:
PRO-TIP: To ensure a crunchy outside and a pillowy tot, make these about 50% bigger than the store bought variety; it’s easier to control the fry oil temperature.
TO FREEZE: Transfer cooled tater tots to an airtight container. Freeze up to 1 month. To bake, thereafter, preheat oven to 400 degrees F and bake until heated through, about 15 minutes.
To drink I recommend:
Jean Vesselle Champagne Brut Reserve, N/V …for rich and luxurious.
Marguet 'Shaman' Grand Cru Champagne, 2020 … for fruit driven and fun to drink
Alexandre Filaine "Cuvée Spéciale" Brut Champagne, N/V … for rare and wonderful
Suenen Champagne 'OIRY' Extra-Brut Blanc de Blancs Grand Cru … for bone dry and crisp contrast
Sparkling
WhiteChampagneOrganic/Natural
Champagne
WhiteChampagneOrganic/Natural
Spicy Foods
Fish
Dessert
Grilled Vegetables
Soft Cheese
Shellfish
Poultry
