Hot Potato Tots with Chipotle Ketchup

Total Time:
1 hr 15 min
Prep:
30 min
Inactive Prep:
10 min
Cook:
35 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

CHIPOTLE KETCHUP:
  • 2 cups ketchup
  • 1 chipotle chile in adobo
  • 1 tablespoon adobo sauce (from the can)
  • 1 tablespoon chopped fresh cilantro
  • Zest of 1/2 lime
    HOT POTATO TOTS:

    Directions

    For the chipotle ketchup: Put the ketchup, chipotle chile, adobo sauce, cilantro and lime zest in a blender. Blend until smooth.

    For the hot potato tots: Preheat the oven to 250 degrees F.

    Put the potatoes in a stockpot and cover with cold water. Bring to a boil over medium-high heat and cook until the potatoes are fork tender, 10 to 12 minutes. Drain and let cool.

    Grate the potatoes and onion into a bowl, using the large holes on a box grater. Mix in the flour, thyme, egg, 2 teaspoons salt and 1 teaspoon pepper.

    Fill a Dutch oven two-thirds full with oil and heat to 375 degrees F.

    Scoop about 1 heaping tablespoon of the potato mixture into the palm of your hand. Gently shape into a ball, then flatten with a two-finger pinch and roll between your palms. Repeat with the remaining potato mixture.

    Fry a few tots at a time, turning frequently, until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate and sprinkle with salt. Keep warm in the oven. Serve with the chipotle ketchup on the side.

    Special equipment: a deep-frying thermometer

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