Homemade Tater Tots with a Cheddar Habenaro Sauce

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Homemade Tater Tots with a Cheddar Habenaro Sauce

Written by Launie Kettler

Wednesday, 06 June 2012 10:17

Homemade tater tots with a spicy cheese dipping sauce are a revelation. The other day I was talking to my British friend Madfall, and he was telling me about how much he loves spicy homemade tater tots. I had been meaning to make tater tots from scratch for awhile, but our conversation was the kick I needed to get in the kitchen and fry some.

And the amazing thing is that these are pretty simple to make, even though there are a few steps involved. Or, to put it another way – they make fried chicken look like advanced science.

And they are so crispy and delicious that when Jedd tried his first one, he got a look on his face like he was 5-years-old and just popped his first wheelie on a Big Wheel.

But, then when I told him he could eat the rest of the batch? He looked like I had given him the world on a platter.

Homemade Tater Tots (Based on a recipe by Serious Eats)

3 medium russet potatoes

Canola, vegetable or Extra virgin olive oil

½ of a small red onion

1 tablespoon of corn starch

1 teaspoon of salt

1 teaspoon of pepper

1 teaspoon of cayenne (optional)

Slice the potatoes into one-inch cubes. Fill a large bowl with cold water and move the potatoes around in it to release some of the starch. Drain the potatoes in a strainer and let them dry for 10 minutes.

Pour an inch of the oil into a large frying pan and bring it to 350 degrees over medium heat. Fry potatoes until light brown, stirring occasionally with a wire mesh spoon to keep them from sticking to the bottom.

Let the potatoes drain and cool in a sieve lined with a paper towel.

Once cooled, run the potatoes through a food processor or salad shooter along with the onion.

Combine the potato-onion mixture with the cornstarch, salt, pepper and cayenne. Reheat the oil in the frying pan and, while that's heating, form the tater tots. Drop them into the oil and brown on both sides, about 2 minutes.

Serve warm with the dipping sauce.

Cheddar Habanero Sauce

1 tablespoon of unsalted butter

½ of a small red onion, diced

2 tablespoons of flour + 1 for the cheese

1 cup of milk

1 cup of shredded cheddar cheese (I used Cabot's Extra Sharp)

1 teaspoon of dijon mustard

1 teaspoon of habanero sauce (I used "Habanero Heaven, a deadly pepper sauce.")

Melt the butter in a small saucepan and saute the onion. Add the flour and stir well for 1 minute. Add the milk, mustard and habanero sauce. When the milk is hot but not boiling quickly combine the cheese and additional tablespoon of flour and add to the milk. Stir until the cheese is melted, approximately 2 minutes. If the sauce is too thick, add more milk.

Makes 12, but recipe can be easily doubled or tripled.

(Photos by Launie Kettler)