GRUYERE TATER TOTS

GRUYERE TATER TOTS

I made these for a little bistro I ran in Tucson, AZ and served them with an eye filet, red wine jus and bearnaise ‘ice cream’, a play on the classic steak and frites.

As simple as these look, the skill is in not overcooking the potatoes, you don’t want mash, you want a par cooked potato hard enough to grate.

A great side for all the #steakchain #plebs or just as a munchie snack.

These won’t last more than 2 days in the fridge as the starch in the potatoes will oxidise and start to turn black. They can be frozen but they are better fresh. Dust them in some potato starch before you fry.

Enjoy!

#proofofwork: 30-45 mins (depending on the size of the potatoes)

Yield: approximately 2.2 kg

Ingredients:

8 ea Russet potatoes
280 g Gruyère cheese, grated
1/2 cup Chives, fine sliced
1 1/2 tablespoons salt
1 tablespoon ground black peppercorns
2 ea eggs
Potato starch for dusting

Method:

Preheat an oven until 160C (320F). Prick the potatoes with a fork and coat with oil. Place potatoes in the oven on a roasting tray and roast until they are almost cooked. They should still be a little firm. Insert a bamboo skewer to test.

While waiting for the potatoes, slice the chives, and grate the cheese. Crack the eggs in a bowl and whisk together.

When the potatoes are ready, cool slightly so they can be handled. Peel with a small knife while still warm and then grate them.

Mix all the ingredients together and form into little tot like tubes. If you have kids they love doing this. When the tots are ready toss them lightly in potato starch and deep fry at 175C (350F). I don’t have a fryer at home so I use a D.I.Y one (cast iron Dutch oven and a thermometer).

Fry until golden brown and enjoy!

#chefstr
#foodstr
#plebchain
#homemade
#eatrealfood
#noshtr
#bitcoin
#nostr