When I first moved out on my own and started ‘cooking’, Tater Tots, along with Mr. Noodles, were pretty much staples of my diet. Getting those little gems perfectly browned and crispy was my claim to fame. Now that my cooking skills have evolved to include more than just reheating packaged food, this old favourite is getting The Honour System treatment!
We had baked potatoes with dinner the night before I made these tater tots, so I tossed an extra potato in. After it cooled, I put it into a baggie and stored it in the fridge overnight.
To up things to the next level, I added in caramelized onions. They are pretty easy to whip up, click here for how I caramelize onions. I advise making a full batch even though you won’t need them all for this recipe. They are pretty versatile and taste great in sauces or frittatas or even in a sandwich. Yum!
Peel the cooled potato and grate it up. Mix in the onions and add sea salt and fresh pepper. Mix it all together.
Brush them with olive oil and pop them into the oven.
This is where I excelled back in the day. I liked my taters to be crispy on all sides, so I rotated them around a few times to get them perfectly browned.
Typically, I’m not much of a ketchup fan but it’s pretty much mandatory to dip these babies in a little tomato ketchup.
There’s nothing like an old favourite made new, made yourself and made with real ingredients. They are not frozen, not processed, but all delicious.
- 1 large russet potato, baked and chilled overnight
- ¼ cup caramelized onions
- 1 tbsp olive oil
- sea salt & pepper, to taste
- Preheat oven to 425 and line a baking sheet with parchment paper
- Peel and grate the cooked & cooled potato
- Add in the caramelized onion, sea salt and pepper and mix well
- Form into cylinder shapes and place on lined baking sheet
- Brush each side with olive oil
- Bake for 25-30 minutes, rotating every 8-10 minutes to brown each side