Don’t let that groundhog eat your tots
So, it’s February 2nd. Most people think of that as groundhog day. But, more importantly, it’s national tater tot day. And, what a day. For some reason, these little balls of shredded potato have captured the imagination of kids and some adults across the country and the world. Someone decided french fries just weren’t enough and made a culinary marvel that seems primarily marketed to kids. Well, in recent years, this suburban family staple has seen a resurgence in popularity, thanks to pub menus and some intrepid chefs taking them to new heights. So, while your looking for Punxsutawney Phil’s shadow, don’t be distracted: Don’t let that groundhog eat your tots. They’re too good.
What is it about tater tots that we love so much? I guess it’s the fact that they are kind of a cross between hash browns and french fries. It’s simple comfort food in an easy to eat and fun form. Because they are kind of fun, people have always thought they are just for kids. They seem lowbrow, and low class. But, there is a true art to them, when done right. It’s a perfect combination of soft, chewy, and crunchy. And, they are definitely more involved than french fries.
Table of Contents
Don’t let that cow, never mind groundhog, eat your tots
It feels like tater tots have been around forever. Of course, we know better. In fact, this year marks the 70th anniversary of their “invention”. F. Nephi Grigg, Golden Grigg, and Ross Erin Butler Sr. owned a number of potato fields in Idaho and Oregon. They manufactured french fries under a familiar logo: Ore-Ida. As you may imagine, peeling and trimming all of those potatoes left a lot of product to go to waste. You could feed the scraps to cattle or other animals. But, there isn’t much profit in that. So, in 1953, they did some experimenting, and found that by mixing the scraps with flour, then forming them into balls or cylinders, you could make a pretty tasty alternative to the French fry, and make money from what would have been a waste product. By 1956, they were commercially available, and the name Tater tot was trademarked.
Of course, since they sell so many, it requires more than just scraps nowadays. And, most home recipes call for peeling the potatoes first. We prefer them a little more rustic though. So, it’s okay to leave the skins on. It’s really up to you. To get the soft and consistent interior we are most familiar with, peeling helps. But, to hark back to the original concept of utilizing leftover scraps, unpeeled seems more natural. And, the peels add an extra layer of texture. It’s similar to making potato latkes. We peeled our potatoes in this recipe, but, not peeling them is fine too. In fact, we like using red potatoes for a little variation. And, when you think about it, latkes have been around for centuries. If it weren’t for latkes, tater tots would probably not exist. They are pretty much a simplified version, made vertical.
Fresh or Frozen
Pulling a bag of frozen tater tots out of the ice box is easy and quick. But, we believe, with a little effort, you can make your own in a relatively short period of time. If you put your oil on to heat up, while you start making the batter. You can actually have fresh homemade tots in less than 30 minutes. Of course, you can still have some frozen ones on hand for last minute meals or snacks. Heck, you could make a big batch and freeze the extras for future use. Granted, consistency may lack. And, they won’t have that preservative loaded allure of mass produced tots. But, they will be made with love, and fresh ingredients.
And, let’s not forget, we can add in all kinds of flavors, plus make a variety of dips to go with them. Think truffle Parmesan or garlic herb tots. You could even work in some onion, mushroom, Cajun seasoning, or even CUMIN.
For dips you could go with an Eastern inspire Curry Aioli or even hummus. How about a Mexican spiced tot with queso dip, guac, and salsa. You could make a tater tot nacho platter even.
Or, we can go the more traditional route with more Western flavors: Think fresh thyme and onion flavored tots served with A molasses tomato sauce aka ketchup.
No matter how you prepare them, Don’t let that groundhog eat your tots.
Parmesan Tater Tots with Truffle Aioli
Ingredients
- 2 Lb Yukon Gold Potato
- 2 Tbsp Corn Starch
- 1/4 Cup Grated Parmesan Cheese (plus extra for tossing tots in later)
- 1 Tbsp Chopped Fresh Thyme
- 1 tsp Truffle oil
- Salt and Pepper to taste
- Oil for Frying
- For Aioli
- 2 Large Egg Yolks
- 1 tsp Lemon Juice
- 1/2 tsp Chopped Fresh Garlic
- 1 tsp Truffle Oil
- 1/2 tsp Chopped Truffle pieces (optional)
- 1 Cup Blended Olive Oil
- Kosher salt and pepper to taste
Instructions
- Make Truffle Aioli: This can be done in a food processor or by hand. Whisk or process all ingredients except the oil until well mixed. Slowly drizzle in the oil until the aioli forms a mayonnaise like consistency. Don't pour in oil too fast or the mix will break. Refrigerate until service time.
- Peel the potatoes. Boil in salted water for 7 minutes. They should still be firm, but, have some give. Allow them to cool enough to handle. Shred the potatoes with a box grater. Fold in the remaining ingredients, and mix well until the mixture sticks together.
- Form the mix into 1 inch barrels (like tater tots, which they are).
- Heat oil to about 350 degrees. Set up a pan with paper towels to drain the cooked tots. Fry the tots until golden brown and cooked all the way through. Remove from the oil to paper towels to drain the excess oil. Toss in extra Parmesan, salt, and pepper if desired. Serve hot with Truffle Aioli