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
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Ingredients

Chipotle Ketchup:

Hot Potato Tots:

Directions

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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