Homemade Tater Tots with Sweet Smoky Aioli
Author: Kari - CookingUpClean
Recipe type: appetizers
Serves: 45
- 2 pounds russet potatoes (about 5 medium sized), peeled
- 1 tablespoon gluten free flour
- 1 clove garlic, minced
- 1 shallot, minced
- ¼ teaspoon chives
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½-1 teaspoon pink Himalayan salt (to taste)
- 1 -1.5 cups sharp cheddar cheese, or other cheese (optional)
- 1 cup coconut oil for frying or just a little brush of olive oil for baking
- SWEET SMOKY AIOLI:
- ½ cup mayonnaise
- 2 teaspoons mustard
- 1 tablespoon honey
- 1 tablespoon barbeque sauce (all natural)
- 1 garlic clove, minced
- Place peeled potatoes in a large saucepan and cover with water to about 1 inch above potatoes.
- Boil potatoes 6-7 minutes. Drain and let cool.
- Finely shred the potatoes with a cheese grater or food processor.
- Drain as much water as possible from the shredded potatoes by squeezing them in a tea towel.
- In a large mixing bowl, add all other ingredients along with the potatoes.
- Form into tots with your hands.
- Heat coconut oil in a large pot. Fry tots without crowding the pan until just golden. About 4 minutes
- For baking, heat oven to 450 degrees and lightly grease a baking pan with olive oil. Bake until golden turning once halfway. About 20 minutes.
- To freeze, place fried/baked and cooled tots in an airtight container. Reheat in 400 degree oven about 15 minutes until warmed through.
- To make smoky aioli: combine all ingredients in a bowl and whisk until smooth!
nutrition info based on serving size of 5-6 tots with 2 tablespoons sauce
Serving size: 6 Calories: 211 Fat: 9g Carbohydrates: 26g Sodium: 276mg Protein: 5g
Recipe by at https://www.cookingupclean.com/homemade-tater-tots-sweet-smoky-aioli/
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