If you thought truffles and tots didn’t go together, think again.
When I was planning this dinner party menu, I knew something truffled was on the agenda. I also knew tater tots were on the agenda. And because the flavor of truffle goes so perfectly with potatoes, the decision to make truffled tots was an easy one.
Fried potatoes + shallots + truffle oil. How can this be a bad idea?
Yes – these require some work. It’s worth it, as I’m sure you can imagine. If you’re using a food processor to shred your potatoes – highly recommend! – it’s really not that bad. You can make little square-shaped tots like I did by pressing the warm, starchy potatoes into a cookie sheet, letting them cool, and then cutting into squares. Or, you can shape the potato mixture into balls with your hands. Either way you go, it’s a win.
Move over, truffled mac ‘n cheese. You’ve got some competition.
Truffled Tater Tots
Adapted from The Standard Spa and Hotel, Miami Beach
- 2 large Russet Potatoes, washed thoroughly
- 2 shallots, peeled
- Handful fresh parsley, minced
- 3 tablespoons white truffle oil
- Black truffle salt (sea salt will also do) and freshly ground black pepper
- Vegetable oil for frying
Carefully read the directions and complete the processes from start to finish without letting the potatoes get cold. It is the warm starch from the barely cooked potatoes that holds the tater tots together.
Preheat oven to 350° F. Place potatoes on baking pan and cook for 20-25 minutes or until when squeezed the potatoes barely give. Remove from oven and set baking pan on top of oven to keep warm for another 20 minutes. (This will allow the center of the potatoes to barely cook so they will not turn brown after shredding. The goal is to have the potatoes barely cooked but not to the point that they turn to mashed potatoes when grated.)
Peel the potato skin back using a butter knife or vegetable peeler. Try not to remove any of the flesh underneath the skin as it will help bind the tater tots.
Using either a shredder attachment on a food processor or a hand grater, shred the potatoes into a bowl. Then press the shallots through the shredder attachment or if doing by hand, finely dice.
Add the shallots and the remaining ingredients to the bowl and mix thoroughly. The mixture should still be warm and sticky to the touch. At this point, the potatoes can either be pressed into a cookie sheet to a 1-inch thickness or hand formed into balls of the same 1-inch thickness. Wet your hands or rolling pin so the starch will not stick. Once formed allow to cool.
If making squares, cut potatoes that have been pressed into a cookie sheet into 1-inch by 1-inch squares after the potatoes have cooled.
Heat deep fryer or sauté pan with half inch of vegetable oil to medium-high heat and carefully place the tater tots in the oil. Turn the potatoes so all sides are cooked evenly to golden brown. Season lightly with a pinch of truffle salt and serve. Enjoy!
{To increase the truffle flavor, you may also opt to lightly drizzle your cooked tots with truffle oil before salting}
