What to Read Next

Eat Your Mayonnaise with a Side of Tater Tots

May 21, 2014

Rochelle Bilow, recipe by Jimmy’s Diner, photo by Matt Duckor

You’ve know how, when you’re at a party and a platter of raw vegetables appears? Nobody actually really enjoys eating the limp celery; it’s the dip we’re really after, right? So, wouldn’t it be better if we could put delicious dip on delicious things? It makes sense, right? Enter the tater tots: fried balls of potato, oh-so ready for the dunking.

SEE MORE: 16 Recipes to Use Up Leftovers, Clean Out Your Fridge

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).


Spicy Mayonnaise: 

  • 1 cup mayonnaise
  • 1 teaspoon adobo sauce from canned chipotles in adobo
  • 1 teaspoon gochujang (Korean hot pepper paste)
  • ¼ teaspoon hot smoked Spanish paprika (optional)
  • Kosher salt and freshly ground black pepper

"Tater Tots"

  • 3 medium russet potatoes (about 2 lb.), scrubbed
  • 2 scallions, chopped
  • ½ cup seasoned Italian breadcrumbs
  • ¼ cup heavy cream
  • 1 tablespoon sour cream or plain yogurt
  • 1 tablespoon unsalted butter, room temperature
  • ½ teaspoon granulated garlic
  • ¼ teaspoon 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)

SEE MORE: The Most Common Cooking Mistakes Ever


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.

Pour oil into a medium skillet to a depth of ½” 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.

See more from Bon Appetit:
22 Recipes Everyone Should Know How to Cook
6 Common Brownie Mistakes
18 Fresh, Springy Salads with Seasonal Produce