Hot Potato Tots with Chipotle Ketchup

  • Level: Intermediate
  • Total: 1 hr 15 min (includes cooling time)
  • Active: 55 min
  • Yield: 4 to 6 servings
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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 


Special equipment:
a deep-frying thermometer
  1. For the chipotle ketchup: Put the ketchup, chipotle chile, adobo sauce, cilantro and lime zest in a blender. Blend until smooth.
  2. For the hot potato tots: Preheat the oven to 250 degrees F.
  3. 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.
  4. 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.
  5. Fill a Dutch oven two-thirds full with oil and heat to 375 degrees F.
  6. 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.
  7. 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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