Tater Tots

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
6 servings

These crunchy potato nuggets make a savory alternative to a sweet mid-morning or late afternoon snack. They can even move onto the late-night menu, serving as a tasty nibble at the bar, along with a cocktail, beer or glass of wine. Chef Pietromonaco makes the most of the Idaho potato’s texture by mashing some of the spuds and shredding the remainder for a crispy outer coating.

Ingredients

2½ lb. russet potatoes, divided
2 oz. double-smoked bacon, cooked and chopped
6 oz. pepper jack cheese, shredded
2 tbsp. chives, chopped
1 oz. butter, melted
1 oz. heavy cream
1 tbsp. freshly ground pepper
Salt, to taste
2 cups flour
6 eggs, lightly whipped
2 qt. vegetable oil, for frying

Steps

1. Boil 2 lb. potatoes until tender. Cool, peel and mash.

2. In large bowl, combine mashed potatoes, bacon, cheese, chives, butter, cream, pepper and salt to taste; blend well. Roll mixture into 1-oz. pieces; place on wax paper-lined sheet pan and chill overnight.

3. Using a box grater, shred remaining potatoes. Place in shallow bowl.

4. Place flour in another shallow bowl. Roll tater tots in flour to lightly coat, then coat in egg. Roll in shredded potatoes to form crust. Return to sheet pan and chill.

5. Per serving, in a heavy-bottomed pot, heat oil to 375°F. Fry potato balls in hot oil until golden brown. Using a slotted spoon, transfer to paper towels to drain. Season with salt and serve.

Recipe by Richard Pietromonaco, corporate chef and VP of food and beverage, Heartland Brewery, New York

Recipe courtesy of Idaho Potato Commission 

More From FoodService Director

Menu Development
health food medicine stethoscope

For the last two years, Chris Studtmann has jockeyed between Northwestern University’s residential dining halls and athletic training tables in his role of executive chef, trying to meet the health and food preferences of both sides. Now, his team is taking best practices developed for the sports teams to the 20,000-plus student population, working with dietitians from the school’s contract company to better sync healthy menu choices with lifestyle needs.

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

FSD Resources