Recipe courtesy of Tia Mowry
Hot Potato Tots with Chipotle Ketchup
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- Level: Intermediate
- Total: 1 hr 15 min (includes cooling time)
- Active: 55 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 606
- Total Fat
- 42 g
- Saturated Fat
- 7 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 3 g
- Sugar
- 19 g
- Protein
- 6 g
- Cholesterol
- 27 mg
- Sodium
- 887 mg
- Level: Intermediate
- Total: 1 hr 15 min (includes cooling time)
- Active: 55 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 606
- Total Fat
- 42 g
- Saturated Fat
- 7 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 3 g
- Sugar
- 19 g
- Protein
- 6 g
- Cholesterol
- 27 mg
- Sodium
- 887 mg
Ingredients
Chipotle Ketchup:
Hot Potato Tots:
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.
