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