Recipe courtesy of Tia Mowry
Episode: Game On
Hot Potato Tots with Chipotle Ketchup
Total:
1 hr 15 min
(includes cooling time)
Active:
55 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 15 min
(includes cooling time)
Active:
55 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 15 min
(includes cooling time)
Active:
55 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:
  • 2 pounds russet potatoes, peeled and quartered
  • 1 small onion
  • 1/4 cup all-purpose flour 
  • 1 teaspoon fresh thyme leaves
  • 1 egg 
  • Kosher salt and freshly ground black pepper
  • Peanut oil, for frying 

Directions

Special equipment: a deep-frying thermometer

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.

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