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Ingredients
  • 2 pounds russet potatoes, scrubbed left unpeeled

  • 1 tablespoon cornstarch

  • 1 teaspoon kosher salt

  • 1 teaspoon ground black pepper

  • 1 teaspoon garlic powder

  • ½ teaspoon onion powder

  • Vegetable oil, for frying

  • 1 batch of tater tots

  • ½ cup mayo

  • ½ cup ketchup

  • 1 teaspoon yellow mustard

  • 2 tablespoons dill pickles, minced

  • ¼ teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon sugar

  • 1 teaspoon apple cider vinegar

  • 4 cheddar cheese slices

  • 1 onion, diced

  • 1 tablespoon vegetable oil

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    Instructions
    1. Preheat oven to 400 degrees
    2. Scrub potatoes and cut into large cubes. Put in a medium sized pot; fill with cold water and 1 Tbsp salt. Bring to a boil.
    3. Parboil potatoes until they are tender, drain and let them cool slightly. Grate them in a food processor and squeeze out excess liquid.
    4. Place potatoes in a large bowl and lightly mix in cornstarch, salt, pepper, garlic powder and onion powde
    5. Add vegetable oil to a ½ in. thick heavy bottomed skillet and set over medium heat.
    6. When oil is hot, form thumb-sized balls of the potato mixture and fry until a golden brown color is reached, about 15 sec. each side.
    7. Drain excess oil off on paper towels,and let tots cool. Place a layer on the baking sheet, transfer to the oven and bake until crispy. Able 15-20 minutes turning over once.
    8. Place mayo, ketchup, mustard, dill pickles, sugar, salt, pepper, and apple cider vinegar in a bowl, mix well and set aside. In a medium sized skillet heat up oil and add in onions mixing until caramelized. Place tots on a microwaveable dish and layer with diced onion and cheese slices. Microwave for 30-50 seconds until cheese is melted and top with sauce.