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Eat Your Mayonnaise with a Side of Tater Tots

May 21, 2014

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

“TATER TOTS” WITH SPICY MAYONNAISE 
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).

Ingredients

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

Preparation

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.

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