Hot Potato Tots with Chipotle Ketchup
- 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
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.
