Tater Tots With Spicy Mayonnaise Recipes

SEASONED TATER-TOTS

Seasoned Tater-Tots image

This is a simple recipe that is great by itself or along side hamburgers, hot dogs, steak or a tossed salad. You can adjust the seasonings, if you wish.

Provided by VickyJ

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (32 ounce) bag frozen tater tots
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons italian seasoning
salt and pepper
nonstick cooking spray

Steps:

Preheat oven to 425.
Empty bag of Tater-Tots into large bowl.
Drizzle with olive oil and seasonings.
Toss to coat evenly.
Spray baking sheet with nonstick cooking spray and spread tater-tots in a single layer.
Bake for 15-20 minutes.

Nutrition Facts : Calories 654.7, Fat 39.9, SaturatedFat 11.5, Sodium 1102.1, Carbohydrate 71.6, Fiber 6.2, Sugar 0.1, Protein 6.7

TATER TOTS® WITH TRUFFLE AIOLI

Tater Tots® with Truffle Aioli image

There are Tater Tots® and then there are truffle Tater Tots®! Think outside the 'bag' and try this grown-up version next time. Shaved Parmesan works best, but feel free to use grated cheese instead to save some money.

Provided by Soup Loving Nicole

Categories Side Dish Potato Side Dish Recipes

Time 40m

Yield 9

Number Of Ingredients 9

Ingredients

1 (28 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
¼ cup mayonnaise
⅛ cup sour cream
4 tablespoons truffle-infused olive oil, divided
1 teaspoon minced garlic
1 teaspoon lemon juice
½ teaspoon ground black pepper
¼ cup shaved fresh Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Spread potato nuggets in a single layer on a baking sheet.
Bake in the preheated oven until tots are golden brown, about 25 minutes.
Meanwhile, whisk mayonnaise, sour cream, 1 tablespoon truffle oil, garlic, lemon juice, and pepper in a mixing bowl. Set aioli aside.
Remove tots from the oven and transfer to a large bowl. Let cool for 5 minutes. Drizzle with remaining 3 tablespoons truffle oil; toss to combine. Add Parmesan cheese and parsley; toss to combine. Serve tots with reserved aioli.

Nutrition Facts : Calories 267.3 calories, Carbohydrate 22.5 g, Cholesterol 5.7 mg, Fat 20.7 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 4 g, Sodium 423.8 mg, Sugar 0.6 g

TATER TOTS WITH SPICY MAYONNAISE

Tater Tots with Spicy Mayonnaise image

No disrespect to the frozen tots these are based on, but making your own is way more fun than opening a bag (and they taste better, too).

Provided by Josh Cohen

Number Of Ingredients 17

Ingredients

1 cup mayonnaise
1 teaspoon adobo sauce from canned chipotles in adobo
1 teaspoon gochujang (Korean hot pepper paste)
1/4 teaspoon hot smoked Spanish paprika (optional)
Kosher salt, freshly ground pepper
3 medium russet potatoes (about 2 pounds), scrubbed
2 scallions, chopped
1/2 cup seasoned Italian breadcrumbs
1/4 cup heavy cream
1 tablespoon sour cream or plain yogurt
1 tablespoon unsalted butter, room temperature
1/2 teaspoons granulated garlic
1/4 teaspoons freshly ground black pepper
2 teaspoons kosher salt, plus more
2 tablespoons grated Parmesan, plus more
2 large eggs, beaten to blend
Vegetable oil (for frying; about 3 cups)

Steps:

Combine mayonnaise, adobo sauce, gochujang, and paprika, if using, in a small bowl; season with salt and pepper.
DO AHEAD: Mayonnaise can be made 1 week ahead. Cover and chill.
Preheat oven to 400°. Prick potatoes all over with a fork and bake directly on oven rack until very soft when squeezed, 60-75 minutes. Let cool slightly.
Cut potatoes in half and scoop flesh into a medium bowl; discard skins. Mash, then mix in scallions, breadcrumbs, cream, sour cream, butter, granulated garlic, pepper, 2 teaspoons salt, and 2 tablespoons Parmesan. Mix in eggs just until combined. Roll 1-tablespoon portions of potato mixture into balls.
Pour oil into a medium skillet to a depth of 1/2" and heat over medium heat until bubbles form immediately when a little potato mixture is added. Working in batches, fry tots until deep golden brown, about 3 minutes per side. Drain on paper towels; season with salt. Serve with spicy mayonnaise.

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Combine mayonnaise, adobo sauce, gochujang, and paprika, if using, in a small bowl; season with salt and pepper.
Preheat oven to 400°. Prick potatoes all over with a fork and bake directly on oven rack until very soft when squeezed, 60–75 minutes. Let cool slightly.
Cut potatoes in half and scoop flesh into a medium bowl; discard skins. Mash, then mix in scallions, breadcrumbs, cream, sour cream, butter, granulated garlic, pepper, 2 tsp. salt, and 2 Tbsp. Parmesan. Mix in eggs just until combined. Roll 1-tablespoon portions of potato mixture into balls.

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