Raise your hand if you don’t love tater tots. Thought so. While flavors are seemingly endless in a cafeteria-nostalgic kind of way, taking these childhood favorites in a Spanish direction and using sweet potatoes as a base, these are sure to be adult-approved as well. Studded with olives, almonds and chorizo, try them out at your next get-together. The recipe calls for the tots to be fried, but you can also bake at 450 degrees until golden brown, 12-15 minutes.
- 1 large sweet potato, scrubbed well, unpeeled and cut into large chunks
- 1 large russet potato, scrubbed well, unpeeled and cut into large chunks
- 2 pre-cooked or dried chorizo links, cut into a small dice
- 1/4 cup pitted olives, roughly chopped
- 1/4 cup slivered almonds
- 1 teaspoon smoked paprika
- kosher salt, to taste
- canola or vegetable oil, for frying
- Bring a large pot of water to boil and add a pinch of salt.
- Add the chunks of sweet and regular potatoes and reduce the heat to a gentle boil.
- Cook until still firm, but slightly starting to cook a little, about 5 minutes.
- Drain and set aside to cool.
- Using the grater attachment of a food processor or a box grater, shred the potatoes.
- In a large bowl, gently combine the shredded potatoes with the chorizo, olives, almonds, paprika and salt, to taste.
- Add one inch of canola oil in a wide skillet or pot and heat until it reaches a temperature of 340 degrees.
- While the oil is heating, shape the tots using your hands into small little logs or rounds (can be done ahead of time and frozen, if desired).
- Fry the tots without crowding the pan, turning after a couple of minutes to make sure they are not burning. If they are starting to burn, adjust the heat accordingly.
- Cook until crispy and golden, 4-6 minutes total.
- Drain on paper towels and immediately season with a pinch of salt. Repeat until all of the tots are fried.
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