Extra-Crispy Tater Tots with Chile-Lime Salt and Cotija

By Sprig Originals ✓ · cooked up in Sprig

Two routes to genuinely shatter-crisp tots. On a weeknight, frozen tots hit a screaming-hot preheated sheet pan so they sizzle on contact instead of steaming — no fryer, no soggy bottoms. On a weekend, shred and form your own from russets for a craggy, custardy-centered tot that beats any bag. Either way they get finished Mexican-style: chile-lime salt, crumbled cotija, lime crema, and cilantro.

Ingredients

• 1 1/2 lb frozen tater tots (about 1 standard 28-32 oz bag, half used or full for a crowd)
• 2 tbsp neutral oil, such as avocado or canola

• 2 lb russet potatoes (about 3 large)
• 1 tbsp kosher salt, for the cooking water
• 3 tbsp all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 3 cups neutral oil, for frying (or 3 tbsp for baking)

• 1 1/2 tsp chile-lime seasoning (such as Tajín)
• 1/2 tsp ancho chile powder
• 1/2 tsp flaky sea salt
• 1/4 tsp ground cumin

• 1/2 cup Mexican crema or sour cream
• 1 tbsp lime juice, plus wedges for serving
• 1 tsp adobo sauce from canned chipotles (optional)
• 1/2 cup cotija cheese, finely crumbled
• 1/4 cup cilantro leaves, roughly chopped
• 2 tbsp thinly sliced pickled jalapeño (optional)

Instructions

1. Make the chile-lime salt and crema first so the tots go straight from pan to plate. Stir the chile-lime seasoning, ancho powder, flaky salt, and cumin together in a small bowl. In a second bowl, whisk the crema with the lime juice and adobo sauce until pourable; thin with 1 teaspoon water at a time if needed. Refrigerate the crema until serving.
2. WEEKNIGHT METHOD, STEP 1: Set a rimmed heavy sheet pan on the middle rack and preheat the oven to 450°F with the pan inside. Let the pan heat for a full 15 minutes after the oven comes to temperature — the hot metal is what sears the tots instead of steaming them. Keep the tots in the freezer until the moment you use them.
3. WEEKNIGHT METHOD, STEP 2: Pull the hot pan out, add the 2 tablespoons oil, and swirl to coat (it will shimmer immediately). Scatter the frozen tots in a single layer with a little space between them and listen for the sizzle. Return to the oven and bake 15 minutes without touching them.
4. WEEKNIGHT METHOD, STEP 3: Flip the tots with a thin metal spatula and bake another 10 to 14 minutes, until deep golden with blistered edges. Slide onto a serving platter and toss immediately with half the chile-lime salt. Skip to the finishing step.
5. WEEKEND METHOD, STEP 1: Peel the russets and cut them into large 2-inch chunks. Put them in a pot with cold water to cover by 1 inch and the tablespoon of salt. Bring to a boil and cook 6 to 8 minutes — the potatoes should be tender at the edges but still firmly raw in the center when pierced with a knife. Drain well and spread on a sheet pan to cool for 20 minutes, then chill in the refrigerator or freezer until fully cold, about 30 minutes.
6. WEEKEND METHOD, STEP 2: Shred the cold potatoes on the large holes of a box grater. Pile the shreds into a clean kitchen towel and wring hard over the sink to remove as much water as possible — this is the single biggest factor in crispness. Transfer to a bowl and toss with the flour, 1 teaspoon kosher salt, garlic powder, and black pepper until the shreds hold together when squeezed.
7. WEEKEND METHOD, STEP 3: Scoop a scant tablespoon of the mixture at a time and press firmly into a small log about 1 1/2 inches long, rolling it on the counter to compact the ends. You should get 32 to 36 tots. Arrange them on a parchment-lined sheet pan and freeze for at least 20 minutes so they hold their shape.
8. WEEKEND METHOD, STEP 4 (FRY): Heat the 3 cups oil in a deep 3-quart saucepan to 350°F on a clip-on thermometer. Fry the tots in batches of 8 to 10, turning once, for 4 to 5 minutes until deep golden and crackly. Lift out with a spider or slotted spoon onto a wire rack and season with the chile-lime salt while still glossy. Let the oil return to 350°F between batches.
9. WEEKEND METHOD, STEP 4 (BAKE INSTEAD): Preheat a sheet pan in a 450°F oven for 15 minutes, add 3 tablespoons oil, then add the frozen homemade tots in a single layer. Bake 14 minutes, flip, and bake 10 to 12 minutes more until browned all over. Season with the chile-lime salt right out of the oven.
10. FINISH: Pile the hot tots on a platter. Drizzle generously with the lime crema, shower with crumbled cotija, and scatter cilantro and pickled jalapeño over the top. Dust with the remaining chile-lime salt and serve with lime wedges — eat within 10 minutes for peak crunch.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

South Louisiana Rice Dressing (Dirty Rice)

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem