-
1
To prepare the spicy mayo, add all of the mayo ingredients to a small bowl.
-
2
Whisk to combine.
-
3
Set aside or place in the fridge until you are ready to use it.
-
4
It will store in the fridge for about a week.
-
5
For the tater tots: Preheat your oven to 400 F and prick your potatoes with a fork.
-
6
Bake the potatoes for 35-40 minutes until they are just tender, but not mushy.
-
7
Remove from the oven and place immediately in the fridge to cool for at least 30 minutes.
-
8
Once your potatoes are cool enough to handle, peel off the skin if you wish, and grate them on a coarse cheese grater or with a stand mixer attachment.
-
9
Place the grated potatoes in a large bowl.
-
10
Into the large bowl, add milk, sour cream, chives, Italian-style breadcrumbs, panko breadcrumbs, Parmesan cheese, garlic powder, cayenne pepper, cracked black pepper and salt.
-
11
Fold the ingredients to combine, being careful to not mash the potatoes.
-
12
You want them to stay in a shredded consistency.
-
13
Add the eggs and egg yolk, and again fold to moisten.
-
14
Form the tater tot batter into 1 tablespoon-sized balls and place on a baking sheet that has been lined with parchment paper.
-
15
Stick the tater tots directly into the freezer for 20-30 minutes.
-
16
While your tater tots are chilling, add your oil to a Dutch oven, filling it about 1-inch up the side of the pan.
-
17
Heat the oil over medium heat to a temperature of 350 F.
-
18
Take one tater tot and place it in the hot oil to test.
-
19
It should immediately begin to sizzle.
-
20
If it doesnt, the oil isnt hot enough.
-
21
Brown for 4-5 minutes on each side.
-
22
Repeat this step for the rest of the tots, frying about 4-5 at a time as to not crowd the pan or bring down the temperature of the oil.
-
23
Transfer the tots to a paper towel-lined plate to get rid of any excess grease.
-
24
Season with salt and serve immediately with spicy mayo.
-
25
Enjoy!
-
26
Note: Inactive prep time is 1 hour.
