Addictive tater tots made with Yukon gold potatoes and crushed potato chips and then tossed in a garlicky goodness! San Francisco AT&T Park’s Gilroy garlic fries style.
This is pure indulgence peeps!!!!
Crispy, soft, hot, spicy, garlicky, salty…. YUMMY
This recipe is a far cry from the package of tater tots in your freezer! We begin with the best of the best potato, The yokon gold! It is less starchier and more creamier than the usual Russet. Cooked and grated potato is mixed with…..hold on folks… take a deep breath….POTATO CHIPS….!!!! Then, the deep fried nuggets are coated with garlic, red pepper flakes and parsley.
The Gilroy garlic fries concession stand in AT&T Park, San Fransisco is a Fan favorite! The crispy French fries are dredged with a heavy dose of fresh minced garlic, olive oil, and parsley! This is my humble attempt to recreate that but with Tater tots instead!
Let us get to the prep part—-
—-Cook peeled Yukon gold potatoes in a large pot of water until just tender. Do not overcook. A knife inserted in the middle of a potato should have some resistance. Drain and cool potatoes
—Add some Lay’s classic potato chips in a gallon size ziplock bag, seal and crush with a rolling pin, until it is crushed well
—Mix grated potatoes, crushed chips and seasonings together and shape into tots
—Deep fry until golden
—Saute chopped garlic, parsley and red pepper flakes in some oil and coat the tots in this mixture.
San Fransisco Style Garlic Tater Tots
1 pound yokon gold potatoes, peeled
1 cup finely crushed potato chips, I used Lay’s classic
1/2 teaspoon salt
1/2 teaspoon pepper powder
1/2 teaspoon garlic powder
1/4 teaspoon paprika
vegetable oil, for frying
10 cloves garlic, peeled and finely chopped
1/4 cup parsley, finely chopped
1/2 tablespoon red pepper flakes
Cut large potatoes in half or leave them whole if medium or small. Add potatoes into a large pot of water, bring to a boil and cook until potatoes are just cooked (do not overcook them). Drain potatoes and let cool completely.
Place some potato chips in a gallon size ziplock bag, seal and crush with a rolling pin, until crushed well and measure 1 cup for the recipe.
Coarsely grate the potatoes and mix well with crushed potato chips, salt, pepper powder, garlic powder and paprika, until thoroughly incorporated (clean hands are your best friends). Divide them into 1 1/2 tablespoon measure portions and shape each portion into a 1 – 1 1/2 inch cylinder (the shape of a traditional tot).
Add oil in a deep skillet or dutch oven until it comes to about 1 1/2 inches height up the sides of the pan. Heat over high heat until it reaches 375 degrees.
Deep fry tots in 2 batches, until each batch is deep golden on all sides (turning them occasionally, 3-4 minutes per batch). Drain them on a paper towel lined plate.
Add 2 tablespoons of the same oil in a small skillet and stir in the garlic, parsley and red pepper flakes. Place the skillet on low heat and cook just until the raw flavor of garlic is gone. Scrape off every last bit of this garlicky goodness over the cooked tots and toss them around.
Serve hot and watch them disappear.
Makes about 28 tots