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Homemade Tots with Sauces
...in your mind.
Homemade Tots with Sauces

Homemade Tots with Sauces



  • 2 pounds russet potatoes
  • 1 tablespoon all purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper
  • Oil for frying

Hoisin-Chili Sauce

  • 2 tablespoon mayo
  • 1 tablespoon Hoisin sauce
  • 1 tablespoon garlic chili sauce

Truffle Mayo

  • 1/4 cup mayo
  • 1 teaspoon black or white truffle oil
  • 1/2 teaspoon lemon juice
  • 1 garlic clove, minced
  • Kosher salt & black pepper

Curry Ketchup

  • 1/4 cup of ketchup
  • 1 to 1 1/2 teaspoons curry powder

Chipotle Mayo

  • 1/4 cup Mayo
  • 1 minced chipotle pepper
  • Squeeze of lime juice

Honey Mustard

  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon hot honey
  • Salt and pepper



  1. Peel potatoes and put into a pot, cover with cold water and bring to a boil – let cook until a small knife can go into the potato about 1/3 of the way – 6 to 7 minutes
  2. Drain well and let cool until you can handle it
  3. Use a box grater and shred them onto a dish towel – when you’re done squeeze out any water and put in a large bowl
  4. Add flour, garlic powder, onion powder, oregano, paprika and salt and pepper – mix well and form into tots
  5. Heat at least an inch of oil in a pot or cast pan to 360-370 degrees
  6. Carefully add tots, but not too many or the temp will drop and cook until golden brown, probably 3-4 minutes
  7. Put on paper towels to drain, season with Kosher salt and EAT!
  8. NOTE: On the off chance you have some leftover, you can freeze them – then bring them back to life in a 400 degree oven for about 15 minutes or until crispy again


  1. Guessing this is obvious, but mix all sauces well until combined