Here’s a little bit of history for ya’ll on the famous tater tots…The product was created in 1953 when the Ore-Ida founders were trying to figure out what to do with leftover slivers of cut-up potatoes. They chopped up the slivers, added flour and seasoning, then pushed the mash through holes and cut them into bite size pieces and there ya’ have it… the tater tot was born.
Ingredients – serves 6 to 8
2 large potatoes chopped – I prefer yukon gold
1/2 celery root bulb chopped
1 shallot, diced
1 large egg
1 bay leaf
3 tablespoons all-purpose flour
3 tablespoons kosher salt
2 tablespoons butter
1/4 teaspoon freshly ground black pepper
Vegetable or olive oil
1/2 cup mayo
1/2 cup ketchup
Peel the 2 potatoes and ½ celery root. I follow Rachel Ray’s technique of having a discard bowl for the peels so they can be added to the compost. Cut into 1” pieces.
Place potatoes, celery root and 1 bayleaf into a medium saucepan. Fill saucepan with cold water until the potatoes are covered by 2”. Add 2 tablespoons of salt. You’ll notice the celery root will rise to the top since it isn’t as dense and as the potato.
Turn the heat onto high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.
Dice the shallot and cut 2 tablespoon knob of butter.
While the potato mixture is cooking, begin sautéing the diced shallots and butter in a medium sauté pan on medium to low heat until translucent and add to a large mixing bowl.
When the potatoes are done, carefully drain the water.
Using a ricer or potato masher, smush the potatoes and celery root through into mixing bowl with the buttered shallots.
Add to the bowl 1 egg, 3 tablespoons flour, 1 tablespoon salt and 1/4 teaspoon pepper. Mix until combined, don’t over mix otherwise you’ll end up with a gooey mess.
Heat 3 to 4 inches vegetable oil in a heavy-bottomed pot over medium heat. Use a thermometer to ensure the temperature is correct: 325 degrees.
Place the mixture close to the vegetable oil pan and carefully scoop and add small balls of mixture into hot oil. I use a 1/2″ ice cream scoop, it makes a nice bite size tater. Scoop small batches, 6 at a time so as not to lower the temperature of the oil.
When the taters rise to the top and are golden brown transfer them to your parchment paper lined bowl or bakeware pan and sprinkle with salt.
Time for the dipping sauce … mix the two ingredients in a small bowl and tada! The most basic of sauces, complete.
Just in case there was some oil splattered on the cook top, use an all natural degreaser like Grab Green Power Degreaser!
Drinking a cold beer while munching on these tasty nibbles is simply yum!