Top Hat Potato Tots with Ranch Dressing

Name: Top Hat Potato Tots with Ranch Dressing
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 25 to 30 tater tots
Ingredients: 2 pounds russet potatoes (about 2 large), scrubbed; 1/2 medium onion; 2 tablespoons all-purpose flour; Kosher salt and black pepper; Kosher salt and black pepper; Canola oil, for deep-frying; 1/2 cup buttermilk; 1/4 cup mayonnaise; 1/4 cup Greek yogurt; 1 clove garlic, finely minced; 2 teaspoons finely minced chives; 1 teaspoon finely minced dill; 1 teaspoon Dijon mustard; Juice of 1 lemon; Dash hot sauce; Kosher salt and freshly cracked black pepper; Kosher salt and freshly cracked black pepper

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Level: Intermediate

Total: 1 hr 55 min (includes cooling time)
Active: 40 min

Yield: 25 to 30 tater tots

Level: Intermediate

Total: 1 hr 55 min (includes cooling time)
Active: 40 min

Yield: 25 to 30 tater tots

Ingredients

Potato Tots:

2 pounds russet potatoes (about 2 large), scrubbed

1/2 medium onion

2 tablespoons all-purpose flour

Kosher salt and black pepper

Canola oil, for deep-frying

Homemade Ranch Dressing:

1/2 cup buttermilk

1/4 cup mayonnaise

1/4 cup Greek yogurt

1 clove garlic, finely minced

2 teaspoons finely minced chives

1 teaspoon finely minced dill

1 teaspoon Dijon mustard

Juice of 1 lemon

Dash hot sauce

Kosher salt and freshly cracked black pepper

Directions

Watch how to make this recipe.

For the potato tots: Preheat the oven to 350 degrees F.
Poke holes in the potatoes, then set on a baking sheet. Bake until the potatoes are almost completely cooked, 40 minutes. Remove from the oven and let cool completely before peeling.
Grate the peeled potatoes and the onion in a food processor fitted with the grating blade. Add to a bowl and stir in the flour and some salt and pepper. Mix well to combine. Form the mixture into small cylinders about 1 1/2 inches long and 1/2 inch thick. Place onto a parchment-lined baking sheet.
Fill a heavy-bottomed pot or Dutch oven by one-third with canola oil. Heat the oil to 375 degrees F. In batches, fry the tots until golden brown, 1 to 2 minutes. Remove to a paper-towel-lined baking sheet and sprinkle with salt while still warm.
For the ranch dressing: Stir together the buttermilk, mayonnaise, Greek yogurt, garlic, chives, dill, mustard, lemon juice and hot sauce in a small bowl. Season to taste with salt and pepper. Cover and chill until ready to use.
Serve the tots with the ranch dressing on the side.