23 Flavorful Ways to Use Frozen Tater Tots

Take your bag of tater tots to the next level with these loaded-up recipes.

By: Food Network Magazine
Related To:

How to Bake Potato Tots

Spread tots on a baking sheet and bake at 450˚ until golden and crisp, 30 to 35 minutes.

Old Bay Tots with Spicy Mayonnaise (No. 1)

Old Bay Tots with Spicy Mayonnaise (No. 1)

Spice Up Your Tots

1. Old Bay Tots with Spicy Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons Old Bay and continue baking until very crisp, 5 more minutes. For the sauce, mix 2/3 cup mayonnaise with 2 tablespoons dijon mustard and 1/2 teaspoon each horseradish, Worcestershire sauce, hot sauce and lemon juice; sprinkle with Old Bay.

2. Chive Tots with Creamy Steak Sauce: Bake 1 pound tots, then toss with 1 teaspoon Montreal steak seasoning and 2 tablespoons chopped chives. For the sauce, mix 1/2 cup mayonnaise with 3 tablespoons steak sauce, 2 tablespoons chopped chives and 1 teaspoon honey.

3. Togarashi Tots with Wasabi Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons shichimi togarashi (Japanese spice mix) and continue baking until very crisp, 5 more minutes. For the sauce, mix 1/2 cup mayonnaise with the zest and juice of 1 lime, 2 teaspoons wasabi paste and 1 thinly sliced scallion.

4. Spanish Tots with Red Pepper Sauce: Bake 1 pound tots, then toss with 1 teaspoon smoked paprika and continue baking until very crisp, 5 more minutes. For the sauce, puree 1/2 cup roasted red peppers with 1/4 cup each mayonnaise and toasted almonds, 1 small garlic clove, 1 teaspoon sherry vinegar and salt and pepper to taste.

5. Deep-Fried Tots with Malt Vinegar: Whisk 1 cup flour with one 12-ounce bottle lager, 1 egg and 1 teaspoon kosher salt. Working in two batches, dredge 1 pound frozen tots in flour, then dip in the batter and deep-fry in 365˚ vegetable oil until golden and crisp, about 4 minutes. Drain on paper towels. Season with salt. Serve with malt vinegar.

Tandoori Tots with Yogurt Chutney (No. 7)

Tandoori Tots with Yogurt Chutney (No. 7)

6. Jerk Tots with Spicy Ketchup: Bake 1 pound tots, then toss with 2 tablespoons jerk paste and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 1/2 cup ketchup with 2 teaspoons lime juice and 1 teaspoon Scotch bonnet hot sauce.

Sesame-Scallion Tots with Soy Sauce (No. 8)

Sesame-Scallion Tots with Soy Sauce (No. 8)

7. Tandoori Tots with Yogurt Chutney: Bake 1 pound tots. Whisk 2 tablespoons each tandoori paste and plain yogurt in a large bowl; add the tots and toss, then return to the baking sheet and continue baking until very crisp, 6 to 10 more minutes. For the sauce, puree 1 bunch cilantro with 1 seeded jalapeño, 1/2 cup plain yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each garam masala, ground cumin and kosher salt and a pinch of cayenne.

8. Sesame-Scallion Tots with Soy Sauce: Bake 1 pound tots, then toss with 2 tablespoons toasted sesame oil, 1 tablespoon each sesame seeds, minced garlic and minced ginger and 3 sliced scallions and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 2 tablespoons each soy sauce and rice vinegar with 1 tablespoon water.

Peruvian Shrimp Tot Kebabs (No. 9)

Peruvian Shrimp Tot Kebabs (No. 9)

Serve Tots on a Stick!

9. Peruvian Shrimp Tot Kebabs: Bake 8 ounces tots, then toss with 1 tablespoon each melted butter and minced garlic. Meanwhile, cook 12 ounces large shrimp (peeled and deveined) in vegetable oil in a large nonstick skillet over high heat until opaque, 2 minutes per side. Stir in 1 tablespoon ají amarillo (Peruvian chile) paste; season with salt and pepper. Thread the shrimp onto skewers, alternating with the tots and lime wedges. Sprinkle with chopped cilantro.

10. Thai Curry Tot Kebabs: Bake 12 ounces tots. Whisk 2 tablespoons Thai yellow curry paste with 1 tablespoon vegetable oil in a large bowl. Add the tots and toss, then return to the baking sheet and continue baking until very crisp, 5 to 10 more minutes. Thread onto skewers, alternating with cucumber chunks. Drizzle with peanut sauce and top with chopped cilantro.

Hawaiian Tot Kebabs (No. 12)

Hawaiian Tot Kebabs (No. 12)

11. Kielbasa Tot Kebabs: Cook 8 ounces kielbasa (cut into 1-inch chunks) in a large nonstick skillet over medium heat, turning, until browned, 2 to 3 minutes. Toss 8 ounces frozen tots with 1/2 teaspoon ground caraway seeds; bake. Thread onto skewers, alternating with the kielbasa pieces and soft pretzel bites. Return to the baking sheet and bake until warmed through, 5 minutes. Serve with beer mustard.

12. Hawaiian Tot Kebabs: Brown 1 cup each Spam and red bell peppers (cut into 1-inch cubes) in vegetable oil in a large nonstick skillet over medium-high heat, stirring occasionally, 5 minutes. Bake 8 ounces tots and thread onto skewers, alternating with the Spam, peppers and pineapple chunks. Drizzle with teriyaki glaze.

Lobster Roll Tot Kebabs (No. 14)

Lobster Roll Tot Kebabs (No. 14)

13. Italian Antipasti Tot Kebabs: Bake 8 ounces tots. Thread onto skewers, alternating with jarred artichoke hearts, cherry tomatoes and marinated mozzarella balls. Brush with pesto.

14. Lobster Roll Tot Kebabs: Warm 1 1/4 cups cooked lobster (cut into large pieces) in 4 tablespoons melted butter, then stir in 1 tablespoon chopped chives; season with salt and pepper. Bake 8 ounces tots and thread onto skewers, alternating with the lobster and Bibb lettuce leaves. Dust with paprika

Mexican Tot-chos (No. 15)

Mexican Tot-chos (No. 15)

Make Tot-chos!

15. Mexican Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons chili powder; bake. Top with 2 cups shredded Mexican cheese blend and continue baking until melted, 1 more minute. Top with pico de gallo, sliced black olives, guacamole and crema or sour cream.

16. Tomatillo Chicken Tot-chos: Toss 28 ounces frozen tots with 2 teaspoons fajita seasoning; bake. Top with 2 cups shredded monterey jack and continue baking until melted, 1 more minute. Warm 1 cup shredded rotisserie chicken with 1 cup tomatillo salsa; spoon over the tots and sprinkle with crumbled Cotija cheese, sliced radishes and diced onion.

17. Shepherd’s Pie Tot-chos: Bake 28 ounces tots. Meanwhile, brown 1 pound ground beef in olive oil with 1 small diced onion, 1 chopped carrot and 2 teaspoons chopped thyme in a large skillet over medium-high heat, 5 minutes. Sprinkle with 1 tablespoon flour, then add 1 cup beef broth, 3 tablespoons ketchup and 1 tablespoon Worcestershire sauce. Simmer until thickened, 7 minutes. Stir in 1/2 cup thawed frozen peas and 2 tablespoons chopped parsley; season with salt and pepper. Top the tots with the beef mixture and 1 cup shredded cheddar; broil until melted, 1 to 2 minutes.

18. Breakfast Tot-chos: Bake 1 pound tots in a large cast-iron skillet. Crack 6 eggs on top and sprinkle with 1 cup shredded cheddar. Continue baking until the whites are set but the yolks are still runny, 5 to 7 minutes. Top with 6 slices crumbled cooked bacon and 2 tablespoons chopped parsley. Serve with ketchup.

Italian Tot-chos (No. 20)

Italian Tot-chos (No. 20)

19. Bagel and Smoked Salmon Tot-chos: Bake 28 ounces tots. Top with 4 ounces torn smoked salmon, 1/4 cup shaved red onion, 2 tablespoons chopped dill and 1 tablespoon everything bagel seasoning. For the sauce, puree 2/3 cup sour cream with 2 chopped scallions, 1 teaspoon white wine vinegar, 1/4 teaspoon onion powder and a pinch of salt.

20. Italian Tot-chos: Toss 28 ounces frozen tots with 1 teaspoon Italian seasoning; bake. Top with 1 1/2 cups each warm marinara sauce and shredded mozzarella; broil until melted, 2 minutes. Sprinkle with parmesan and red pepper flakes.

French Onion Tot-chos (No. 22)

French Onion Tot-chos (No. 22)

21. Philly Cheesesteak Tot-chos: Bake 1 pound tots. Meanwhile, chop 8 ounces thinly sliced rib-eye steak, then chop; season with salt and pepper. Brown in vegetable oil in a large skillet over medium-high heat, 2 minutes. Remove to a plate. Add 2 chopped red bell peppers and 1 chopped onion to the skillet and sauté until just tender, 5 minutes. Add 2 chopped pickled hot cherry peppers (seeded) and 1/4 teaspoon dried oregano; season with salt and pepper. Top the tots with the steak, onion-pepper mixture and warm Cheez Whiz.

22. French Onion Tot-chos: Bake 28 ounces tots. Meanwhile, heat 4 tablespoons butter in a large skillet over medium-low heat. Add 2 sliced onions, season with salt and pepper and cook, stirring occasionally, until caramelized, 30 to 40 minutes. Stir in 2 teaspoons chopped thyme and 1 tablespoon flour, then stir in 3/4 cup beef broth and simmer until thickened, about 3 minutes. Stir in 1 tablespoon dry sherry. Top the tots with the onions, 1 cup grated gruyère and 1/4 cup parmesan; broil until melted, 1 to 2 minutes. Top with chopped chives.

23. Barbecue Tot-chos: Toss 28 ounces frozen tots with 1 teaspoon chipotle chile powder; bake. Top with 2 cups shredded colby jack cheese and continue baking until melted, 1 more minute. Warm 1 cup pulled pork with 1/3 cup chipotle barbecue sauce; spoon over the tots and top with sour cream and chopped scallions.

Photographs by Ralph Smith

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