When making Tater Tots, fry them in batches rather than all at once.
The Brothers Grigg had just started a frozen-food company to make, among other things, french fries. But what to do with the spud scraps left behind? These potato pieces were too small for proper fries, but there were too many of them to be discarded.
One day in 1953, F. Nephi Grigg came up with a delicious solution: He chopped up the potato scraps, shaped them into bite-size cylinders, then fried them golden and crunchy.
Thus were born Ore-Ida Tater Tots.
As the past almost 60 years have proved, Grigg's little brainstorm -- a plug of shredded potato 1 1/2 inches long, 7/8 inch in diameter -- has been an enormous success. An estimated 3.5 billion Tater Tots are eaten by Americans every year, according to Max Wetzel, associate marketing director for Ore-Ida.
Tater Tots are so golden they have morphed from brand to cultural phenomenon.
"It's just a wonderful comfort food," says Ann L. Burckhardt, author of "Hot Dish Heaven: Classic Casseroles from Midwest Kitchens."
"It's a tremendously handy potato item that people can use to put together a meal," she said. "I keep a package in the freezer at all times because I never know when I'm going to want to do something with them."
Tater Tots and its imitators long ago jumped from supermarket freezer cases to restaurant menus across North America. Many chefs make their own; home cooks can as well, thanks to recipes like Lara Ferroni's "Real Snacks: Make Your Favorite Childhood Treats without All the Junk" (Sasquatch, $19.95).
Ferroni, an Oregon-based food writer, doesn't remember much junk food in the house as she was growing up in southern Georgia, but "there was always a bag of frozen Tater Tots in the freezer." While Tater Tots bring back childhood memories for her, they also have a very adult connotation as well.
"I live in Portland now, and you'd be amazed at how many bars have Tater Tots," she said.
Tots lend themselves to more refined dining applications too.
At HauteDish, in Minneapolis, chef Landon Schoenefeld has a "Tater Tot HauteDish" on the menu. It's a play not just on the wording but the innards of the dish itself.
"Tater Tot hot dish is an iconic Minnesota dish," he said. "Typically it's made with ground beef and green beans and canned cream-of-mushroom soup with Tater Tots on top." Schoenefeld's version is both more refined and deconstructed, resulting in a dish rooted in the familiar but presented in a new way. Braised short rib subbing for the ground beef, a porcini béchamel sauce in lieu of the canned mushroom soup, French haricots verts replacing green beans.
The kicker, he said, are the three tots crowning the plate. Each tot is "essentially a croquette," Schoenefeld said, a cheesy mashed-potato bite that is shaped by hand, fried to set the outer crust and then baked to melt the insides.
"Easily it is our most popular dish," said the chef, who estimates he's sold 20,000 plates in the two years HauteDish has been open. Today's price? $24.
"People don't blink an eye," Schoenefeld said. "It reminds them of a dish they grew up on."
Potato Tots
Makes about 54 tots. Prep: 45 minutes. Cook: 10 minutes. Lara Ferroni, author of "Real Snacks: Make Your Favorite Childhood Treats without All the Junk," likes to grate a little sweet potato or yam into her tots. She also keeps the potato skin on to preserve more nutrients. Her recipe, adapted from Cooks Country magazine, calls for corn flour and ground millet flour; substitute whole-wheat flour if you prefer.
2 pounds russet potatoes (5 or 6 medium potatoes), cut into chunks
1 medium sweet potato or yam (1/4 pound), cut into chunks
2 cups cold water
2 1/2 teaspoons kosher salt
2 teaspoons each: corn flour, ground millet flour (or substitute whole-wheat flour)
Pinch cayenne pepper
Freshly ground black pepper
Safflower or peanut oil, for frying
PLACE the potatoes in a food processor. Pulse 5 or 6 times until coarsely ground.
COMBINE the cold water and 2 teaspoons salt in a large bowl. Add potatoes; stir to coat. Drain well through a fine sieve, pushing out as much water as you can.
TRANSFER the potatoes to a microwave-safe bowl; microwave, 4 minutes. Stir; microwave, 4 minutes. Stir in the corn flour, millet flour, cayenne and remaining 1/2 teaspoon salt.
LINE a 9-inch square pan with parchment; pour in the potato mixture. Spread it evenly; cool to room temperature. Chill in the freezer until frozen, at least 20 minutes. Cut into 1- by 1 1/2-inch tots.
HEAT at least 2 inches of oil in a deep saucepan or skillet to 370°. Fry the tots in batches, being sure not to crowd the pan, until tots are golden brown, 1 to 2 minutes. Remove the tots with a slotted spoon; place them on a parchment-lined baking sheet. Season to taste with salt and black pepper. Repeat with the remaining tots. Serve immediately.
Tots love to take a dip
Whether you make from-scratch potato tots, or rely on tried-and-true original Tater Tots, ketchup is often the condiment of choice. Want something more? How about a cheesy dip? Or a spicy chipotle mayonnaise? Or a quick soy-based sauce?
Before you dismiss Tater Tots and its ilk as another example of mid-20th-century American food tinkering, consider where tots may actually come from. Asked in an email if there was a classic culinary antecedent for tots, the French-born and -trained Jacques Pepin replied quickly in the affirmative.
"Certainly potato croquettes (riced cooked potato and egg yolk shaped like corks, balls or disks, breaded and fried) or potato duchesse (the same but no breading and baked) are the ancestors," wrote Pepin. He pointed curious cooks to "The Fannie Farmer Cookbook" and other classics for recipes.
Ore-Ida's iconic Tater Tots are sold across North America, of course, but where are those little treats most popular? The west-north-central parts of the United States, according to Max Wetzel, associate marketing director for Ore-Ida. That means Iowa, Kansas, Minnesota, Missouri, Nebraska, North Dakota and South Dakota.
The Brothers Grigg had just started a frozen-food company to make, among other things, french fries. But what to do with the spud scraps left behind? These potato pieces were too small for proper fries, but there were too many of them to be discarded.
One day in 1953, F. Nephi Grigg came up with a delicious solution: He chopped up the potato scraps, shaped them into bite-size cylinders, then fried them golden and crunchy.
Thus were born Ore-Ida Tater Tots.
As the past almost 60 years have proved, Grigg's little brainstorm -- a plug of shredded potato 1 1/2 inches long, 7/8 inch in diameter -- has been an enormous success. An estimated 3.5 billion Tater Tots are eaten by Americans every year, according to Max Wetzel, associate marketing director for Ore-Ida.
Tater Tots are so golden they have morphed from brand to cultural phenomenon.
"It's just a wonderful comfort food," says Ann L. Burckhardt, author of "Hot Dish Heaven: Classic Casseroles from Midwest Kitchens."
"It's a tremendously handy potato item that people can use to put together a meal," she said. "I keep a package in the freezer at all times because I never know when I'm going to want to do something with them."
Tater Tots and its imitators long ago jumped from supermarket freezer cases to restaurant menus across North America. Many chefs make their own; home cooks can as well, thanks to recipes like Lara Ferroni's "Real Snacks: Make Your Favorite Childhood Treats without All the Junk" (Sasquatch, $19.95).
Ferroni, an Oregon-based food writer, doesn't remember much junk food in the house as she was growing up in southern Georgia, but "there was always a bag of frozen Tater Tots in the freezer." While Tater Tots bring back childhood memories for her, they also have a very adult connotation as well.
"I live in Portland now, and you'd be amazed at how many bars have Tater Tots," she said.
Tots lend themselves to more refined dining applications too.
At HauteDish, in Minneapolis, chef Landon Schoenefeld has a "Tater Tot HauteDish" on the menu. It's a play not just on the wording but the innards of the dish itself.
"Tater Tot hot dish is an iconic Minnesota dish," he said. "Typically it's made with ground beef and green beans and canned cream-of-mushroom soup with Tater Tots on top." Schoenefeld's version is both more refined and deconstructed, resulting in a dish rooted in the familiar but presented in a new way. Braised short rib subbing for the ground beef, a porcini béchamel sauce in lieu of the canned mushroom soup, French haricots verts replacing green beans.
The kicker, he said, are the three tots crowning the plate. Each tot is "essentially a croquette," Schoenefeld said, a cheesy mashed-potato bite that is shaped by hand, fried to set the outer crust and then baked to melt the insides.
"Easily it is our most popular dish," said the chef, who estimates he's sold 20,000 plates in the two years HauteDish has been open. Today's price? $24.
"People don't blink an eye," Schoenefeld said. "It reminds them of a dish they grew up on."
Potato Tots
Makes about 54 tots. Prep: 45 minutes. Cook: 10 minutes. Lara Ferroni, author of "Real Snacks: Make Your Favorite Childhood Treats without All the Junk," likes to grate a little sweet potato or yam into her tots. She also keeps the potato skin on to preserve more nutrients. Her recipe, adapted from Cooks Country magazine, calls for corn flour and ground millet flour; substitute whole-wheat flour if you prefer.
2 pounds russet potatoes (5 or 6 medium potatoes), cut into chunks
1 medium sweet potato or yam (1/4 pound), cut into chunks
2 cups cold water
2 1/2 teaspoons kosher salt
2 teaspoons each: corn flour, ground millet flour (or substitute whole-wheat flour)
Pinch cayenne pepper
Freshly ground black pepper
Safflower or peanut oil, for frying
PLACE the potatoes in a food processor. Pulse 5 or 6 times until coarsely ground.
COMBINE the cold water and 2 teaspoons salt in a large bowl. Add potatoes; stir to coat. Drain well through a fine sieve, pushing out as much water as you can.
TRANSFER the potatoes to a microwave-safe bowl; microwave, 4 minutes. Stir; microwave, 4 minutes. Stir in the corn flour, millet flour, cayenne and remaining 1/2 teaspoon salt.
LINE a 9-inch square pan with parchment; pour in the potato mixture. Spread it evenly; cool to room temperature. Chill in the freezer until frozen, at least 20 minutes. Cut into 1- by 1 1/2-inch tots.
HEAT at least 2 inches of oil in a deep saucepan or skillet to 370°. Fry the tots in batches, being sure not to crowd the pan, until tots are golden brown, 1 to 2 minutes. Remove the tots with a slotted spoon; place them on a parchment-lined baking sheet. Season to taste with salt and black pepper. Repeat with the remaining tots. Serve immediately.
Tots love to take a dip
Whether you make from-scratch potato tots, or rely on tried-and-true original Tater Tots, ketchup is often the condiment of choice. Want something more? How about a cheesy dip? Or a spicy chipotle mayonnaise? Or a quick soy-based sauce?
Before you dismiss Tater Tots and its ilk as another example of mid-20th-century American food tinkering, consider where tots may actually come from. Asked in an email if there was a classic culinary antecedent for tots, the French-born and -trained Jacques Pepin replied quickly in the affirmative.
"Certainly potato croquettes (riced cooked potato and egg yolk shaped like corks, balls or disks, breaded and fried) or potato duchesse (the same but no breading and baked) are the ancestors," wrote Pepin. He pointed curious cooks to "The Fannie Farmer Cookbook" and other classics for recipes.
Ore-Ida's iconic Tater Tots are sold across North America, of course, but where are those little treats most popular? The west-north-central parts of the United States, according to Max Wetzel, associate marketing director for Ore-Ida. That means Iowa, Kansas, Minnesota, Missouri, Nebraska, North Dakota and South Dakota.
Wetzel theorizes this is due to the popularity of comfort foods in the region, including Tater Tot hot dish.
Chile Con Queso
Makes 2 cups. Prep: 5 minutes. Cook: 15 minutes.
In "The Texas Cowboy Cookbook," Rob Walsh recommends serving this dip with tortilla chips or as a topping for tacos, chalupas or Frito pie. Why not a dunkable for potato tots too? Walsh said the dish can be made in a double boiler or microwave but he also recommends a slow cooker. "You can leave it there for hours, ladling small amounts into serving bowls while the rest stays warm," he writes.
Walsh's recipe calls for Velveeta cheese and a can of Rotel tomatoes, a brand of canned tomatoes with green chilies.
1 pound processed cheese
1 10-ounce can tomatoes with green chilies
CUT the cheese into 1-inch cubes.
MELT the cheese in a slow cooker or double boiler.
STIR in the can of tomatoes with green chilies.
SERVE warm.
Nutrition information: Per tablespoon: 56 calories, 5 grams fat, 3 grams saturated fat, 13 milligrams cholesterol, 1 gram carbohydrates, 3 grams protein, 186 milligrams sodium, 0 grams fiber.
Chipotle Aioli
Makes about 2 cups. Prep: 10 minutes.
1 egg
2 egg yolks
2 crushed cloves garlic
1 tablespoon mustard
1/4 cup lemon juice
1/2 cup each: extra-virgin olive oil, canola oil
1/2 bunch cilantro, finely chopped
2 chipotle chilies, or more to taste
1 red onion, finely chopped
COMBINE the egg, egg yolks, garlic, mustard and lemon juice in a food processor or blender.
PROCESS until smooth. With the machine still running, add the olive oil and canola oil in a slow stream; blend until the mixture emulsifies to the consistency of mayonnaise.
ADD the cilantro and chilies; blend until smooth. Stir in the red onion; serve.
Nutrition information: Per tablespoon: 70 calories, 7 grams fat, 1 gram saturated fat, 17 milligrams cholesterol, 1 gram carbohydrates, 1 gram protein, 17 milligrams sodium, 0 grams fiber.
Tangy Soy Dipping Sauce
Makes about 2/3 cup. Prep: 5 minutes. From "Asian Dumplings," by Andrea Nguyen.
1/3 cup light (regular) soy sauce
2 1/2 tablespoons unseasoned rice vinegar
1/8 teaspoon sugar, optional
1 to 3 tablespoons chili oil (optional)
1 piece (1 inch long) fresh ginger, peeled, finely shredded, or 2 cloves garlic, minced
COMBINE the soy sauce, vinegar and sugar in a bowl. Stir to dissolve the sugar. Taste and adjust the flavors for a tart-savory balance.
ADD chili oil as you like for heat. Right before serving, add the ginger or garlic.
Nutrition information: Per teaspoon: 2 calories, 0 grams fat, 0 grams saturated fat, 0 milligrams cholesterol, 0 grams carbohydrates, 0 grams protein, 217 milligrams sodium, 0 grams fiber.
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