HOLY GOODNESS. Y’all. Really. Need. To. Make. These. Now.
I’m going to be honest here: making my own tater tots kind of freaked me out big time. See, I don’t know why but in the same way that I’m unreasonably terrified of baking with yeast, I’m almost equally as scared to do something unfamiliar with potatoes. Why? I have no idea, although part of me thinks that since moving to Colorado the altitude has messed with me. Things that used to be easy like baking chocolate chip cookies, making rice, boiling dried beans and working with potatoes have all turned into gigantic projects that I just can’t seem to get a handle on. But as I’ve said before, when a craving for tater tots strikes then I pity the fool who stands in the way.
Cravings are no joke people. No joke.
The funniest part about this is the fact that I got myself all worked up for nothing. Turns out that homemade tater tots are just about the easiest thing in the whole entire world to make. You have potatoes. You have a grater. You have hot oil and salt. The end.
One of the best things about making your own tots at home though is that you can get all fancy with the dipping sauce. I like ketchup as much as the next person, but I’d be lying if I said I didn’t want a little something extra nice for my tots or fries at times. I may not be a fancy-schmancy girl most of the time, but dippers? Different story. I made a simple mixture of a equal parts of sour cream, Greek yogurt, and mayonnaise and then spiced it up with some curry powder, cayenne pepper, salt and black pepper. Nothing crazy, but definitely fancier than ketchup!
These tater tots take almost no active time to make and come out with a big finish. Sweet potatoes and goat cheese make the perfect sweet-creamy-salty bite!
- 3 small sweet potatoes, washed and peeled
- 1 small Russet potato, washed and peeled
- 1/4 cup flour
- 4 oz goat cheese
- 4 cups vegetable oil
- sea salt
Using the fine side of a box grater grate the potatoes. Drain them as best you can; I wrapped mine in a towel and squeezed out all the liquid I could. Toss them in a bowl with the flour and goat cheese and mix until well combined. Wrap the mixture in plastic wrap until it makes two long tubes of potato mixture about 1 foot long and 1 inch in diameter. Stick in the freezer for about 30 minutes until slightly firm. Using a sharp knife slice the cylinder into nuggets about 1/2 inch thick; leave on the plastic wrap to make it easier to pull off when putting in the oil.
Heat the oil in a heavy-bottom saucepan over low heat until bubbles start to form when you stick a wooden spoon in. Drop 10-12 tater tots into the oil and fry for about 3-5 minutes until golden brown and crisp. Remove to a paper towel-covered plate to drain and season immediately with salt. Work in batches until all of the tater tots are done.