Homemade Tater Tots with Sriracha Mayo
Homemade Tater Tots have been on my radar to make since the first time I had the Arvada Hash at 4 Barrel Bar & BBQ a few years ago. I never quite got around to it, and eventually the tater tot obsession head space gave way to something probably equally trivial – and I didn’t give homemade tater tots another thought.
ARVADA HASH: Tater tots smashed then grilled + topped with smoked pork, green chili + cheddar cheese — 4 Barrel
That is – until a few months ago when we tried the Lucha Tots at Lucha Cantina. The rest of the meal was really good, but the tots were definitely the highlight. (Well, maybe they shared center stage with the margaritas).
Just like that. My homemade tater tot obsession was reborn. It took a few tries to get them just right, and I’ll probably continue to tweak it. Change up the spices to complement the meal. Add in bacon. Maybe some cilantro. Hmm – perhaps even a sour cream based dip. Gotta love a versatile side dish.
But for now, I’m pretty satisfied with my base tater tot recipe and I hope you will be too! Of course, the Arvada Hash knockoff is still the goal. Jeff smokes an excellent pulled pork, which means it’s time to get to work on conjuring up a most excellent green chili recipe. Oh yeah, the trifecta is in sight!
- 4 Large Russet Potatoes
- 1 Tablespoon Cornstarch
- 1.5 Tablespoon Coarse Salt
- 1 Teaspoon Freshly Ground Pepper
- 1 Teaspoon Cayenne Pepper
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Garlic Powder
- Canola Oil for frying
- 1 Cup Mayonnaise
- 3 Tablespoons Sriracha Sauce
Peel and wash potatoes. Finely grate potatoes onto clean cheese cloth or dish towel. Squeeze out any excess water.
Heat oil in deep fryer or frying pan.
Combine cornstarch and seasonings; then add potatoes and mix well.
Form scant tablespoon of potato mixture into standard tot shape (or any shape you prefer). Repeat with remaining mixture.
Carefully drop tots into hot oil and fry until golden brown.
Remove tots onto paper towel lined plate and sprinkle with additional salt.
Mix a tablespoon of Sriracha into mayonnaise in a small bowl. Gradually add more Sriracha to taste.
Dip tater tots into Sriracha mayo and pop 'em into your mouth.