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TATER TOTS INSPIRED BY BREAKING BAD
cook:
1 h 30 min
3,196,276 views What’s the best dipping accoutrement to satisfy the American consumer? A question undoubtedly too monumental for our feeble minds to choose definitively. Try these recipes out and decide for yourself!
4 servings
US
original
metric
INGREDIENTS
For the Honey Mustard
⅓ cup yellow mustard
1 tbsp corn syrup
2 tsp honey
For the Ranch
⅓ cup sour cream
¼ cup mayonnaise
1 tbsp buttermilk
1 ½ tsp fresh parsley, chopped
½ tsp dried chives
½ tsp dried dill weed
½ tsp kosher salt
½ tsp garlic powder
½ tsp onion powder
¼ tsp freshly ground black pepper
For the French Dressing
⅓ cup mayonnaise
⅓ cup ketchup
3 tbsp sugar
2 tbsp apple cider vinegar
1 tbsp white vinegar
0.5 small onion, cut into wedges
½ tsp kosher salt
¼ tsp freshly ground black pepper
½ cup neutral oil
For the Franch
Ranch (see recipe above)
French Dressing (see recipe above)
For The Cajun Infused Oil
0.5 small onion, diced
2 celery ribs, diced
1 small green bell pepper, diced
2 cloves garlic, smashed
½ tsp white peppercorns
½ tsp black peppercorns
2 stems fresh thyme
1 stem fresh oregano
1 ½ cup neutral oil
For the Cajun Kick Ass Sauce
1 whole egg
1 tbsp white vinegar
½ tsp dijon mustard
1 clove garlic crushed
¼ tsp kosher salt
¼ cup reserved cooked vegetables (see recipe above)
0.5 jalapeno peppers, sliced
1 cup Cajun Infused Oil (see recipe above)
For the Smokey Mesquite Barbecue Sauce
⅔ cup Ketchup (see recipe below)
¼ cup water + more if needed
2 tbsp white vinegar
⅓ cup packed dark brown sugar
2 tbsp corn syrup
2 tsp worcestershire sauce
1 tsp mesquite liquid smoke
1 tsp kosher salt
¾ tsp onion powder
½ tsp paprika
½ tsp freshly ground black pepper
½ tsp garlic powder
⅛ tsp cayenne
For the Ketchup
7 plum tomatoes
1 tbsp white vinegar
1 tbsp light brown sugar
1 tsp corn syrup
½ tsp kosher salt
½ tsp freshly ground black pepper
¼ tsp onion powder
¼ tsp garlic powder
⅛ tsp mustard powder
⅛ tsp celery salt
¹⁄₁₆ tsp ground allspice
¹⁄₁₆ tsp ground clove
For the Tater Tots
3 medium russet potatoes, peeled
1 tbsp white vinegar
1 tbsp + 1 1/2 tsp kosher salt
1 tbsp all purpose flour
2 tsp cornstarch
1 tsp freshly ground black pepper
peanut oil
DIRECTIONS
1.
For the Honey Mustard
1.
Combine all of the ingredients in a small bowl. Whisk to combine and reserve until ready to serve.
⅓ cup yellow mustard
1 tbsp corn syrup
2 tsp honey
2.
For the Ranch
1.
Combine all of the ingredients in a small bowl and whisk to combine. Keep refrigerated until ready to use.
⅓ cup sour cream
¼ cup mayonnaise
1 tbsp buttermilk
1 ½ tsp fresh parsley, chopped
½ tsp dried chives
½ tsp dried dill weed
½ tsp kosher salt
½ tsp garlic powder
½ tsp onion powder
¼ tsp freshly ground black pepper
2.
For the French Dressing
1.
Combine all of the ingredients save for the neutral oil in the base of a food processor or high-powdered blender. Begin running the machine while slowly streaming in the neutral oil. Continue processing until the mixture is smooth and thickened.
⅓ cup ketchup
3 tbsp sugar
2 tbsp apple cider vinegar
1 tbsp white vinegar
0.5 small onion, cut into wedges
½ cup neutral oil
⅓ cup mayonnaise
½ tsp kosher salt
¼ tsp freshly ground black pepper
2.
Reserve in the refrigerator until ready to use.
3.
For the Franch
1.
Fill a vessel of choice with half Ranch and half French Dressing. Serve immediately.
Ranch (see recipe above)
French Dressing (see recipe above)
2.
Alternatively, for a more refined presentation, fill two piping bags: one with Ranch, the other with French Dressing. Cut the ends off each piping bag and fit them both into a third piping bag. Cut the end off the third baging bag and pipe the sauce into the serving vessel of choice.
Ranch (see recipe above)
French Dressing (see recipe above)
3.
For the Cajun Infused Oil
1.
Add the onion, celery, green bell pepper, garlic, peppercorns, herbs, and room temperature oil in a medium skillet.
0.5 small onion, diced
2 celery ribs, diced
1 small green bell pepper, diced
2 cloves garlic, smashed
½ tsp white peppercorns
½ tsp black peppercorns
2 stems fresh thyme
1 stem fresh oregano
1 ½ cup neutral oil
2.
Heat the oil over medium-low heat for 10 minutes.
3.
Allow the oil to cool completely, then strain. Reserve the cooked vegetables.
4.
Reserve until ready to use.
5.
For the Cajun Kick-Ass Sauce
1.
In a high-powered blender, combine the egg, vinegar, mustard, garlic, and salt. Blend until the mixture is smooth.
1 whole egg
1 tbsp white vinegar
½ tsp dijon mustard
1 clove garlic crushed
¼ tsp kosher salt
¼ tsp kosher salt
2.
With the blender still running, slowly pour the infused oil into the running blender.
1 cup Cajun Infused Oil (see recipe above)
3.
Add the reserved vegetables with jalapeno slices, blend until smooth.
¼ cup reserved cooked vegetables (see recipe above)
0.5 jalapeno peppers, sliced
4.
Reserve in the refrigerator until ready to serve.
5.
For the Smokey Mesquite Barbecue Sauce
1.
Combine all of the ingredients in a saucepot and whisk to combine.
2 tbsp white vinegar
⅓ cup packed dark brown sugar
2 tbsp corn syrup
2 tsp worcestershire sauce
1 tsp mesquite liquid smoke
1 tsp kosher salt
¾ tsp onion powder
½ tsp paprika
½ tsp freshly ground black pepper
½ tsp garlic powder
⅛ tsp cayenne
⅔ cup Ketchup (see recipe below)
¼ cup water + more if needed
2 tbsp white vinegar
2 tbsp corn syrup
1 tsp kosher salt
¾ tsp onion powder
½ tsp freshly ground black pepper
½ tsp garlic powder
2.
Bring the mixture to simmer and cook for 15-20 minutes. If the mixture becomes too thick, add more water as necessary.
3.
Reserve until ready to use.
4.
For the Ketchup
1.
Halve the tomatoes, remove and set aside the seeds. Roughy chop the remaining tomato flesh.
7 plum tomatoes
2.
Add the tomatoes to a large high-walled skillet. Strain the reserved seeds and add the strained tomato pulp to the skillet. Bring the tomatoes to a boil and cook for 20-25 minutes.
3.
Puree the tomatoes, then pass them through a fine mesh sieve.
4.
Preheat the oven to 250F.
5.
Pour the tomato puree into an oven safe non-reactive dish.
6.
Bake the tomato puree for 2-3 hours or until very thick. Make sure to stir and re-spread the puree every 20-30 minutes or avoid uneven cooking.
7.
Allow the mixture to cool to room temperature before using.
8.
When ready to make the ketchup, combine all of the remaining ingredients and the tomato concentrate in a medium bowl.
1 tbsp white vinegar
1 tbsp light brown sugar
1 tsp corn syrup
½ tsp kosher salt
½ tsp freshly ground black pepper
¼ tsp onion powder
¼ tsp garlic powder
⅛ tsp mustard powder
⅛ tsp celery salt
¹⁄₁₆ tsp ground allspice
¹⁄₁₆ tsp ground clove
9.
Whisk to combine, then pass the mixture through a fine-mesh sieve. Reserve until ready to use.
10.
For the Tater Tots
1.
Bring a large pot of water to boil. Add 1 tablespoon of salt and vinegar to the pot and stir to combine.
1 tbsp white vinegar
1 tbsp + 1 1/2 tsp kosher salt
2.
Add the peeled potatoes to the boiling water and cook for 12-18 minutes, until the exterior of the potato is cooked but the inside is still raw.
3 medium russet potatoes, peeled
3.
Using tongs, carefully remove the potatoes from the water and set aside for 10 minutes or until cool enough to handle but still warm.
4.
Using a box grater or grater attachment on a food processor, grate the slightly cooled potatoes.
5.
Using a large knife, chop the potato mixture until no long shreds remain. Transfer the potato mixture to a large metal bowl.
6.
Add the flour, starch, pepper, and remaining 1 ½ teaspoon salt to the bowl and toss together with the potato shreds.
1 tbsp all purpose flour
2 tsp cornstarch
1 tsp freshly ground black pepper
1 ½ tsp + 1 1/2 tsp kosher salt
7.
Shape the potato mixture into 1-inch nuggets or use a falafel press to form small 1 ½ inch patties.
8.
Meanwhile, preheat 3 inches of peanut oil in a large high-wallet skillet or pot to 350F. Prepare a large sheet tray with a layer of paper towels.
peanut oil
9.
Working in batches, gently lower the potato nuggets or patties into the preheat oil. Fry for 3-4 minutes or until golden brown and crispy. Allow the cooked tater tots to cool on the prepared sheet tray for 5 minutes before serving.
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