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

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources