Can we talk Tater-Tots? As I’m sure you know by now, today is National Tater-Tot Day. In San Francisco, there is an actual Tater Tot Festival, small though it may be. While many of us cannot hop in a car, bus, boat or plane and head on over to the City by the Bay for some delicious Tater Tots, we can indulge at home. When Hubby and I first married, one of his favorite foods were tater tots. I gotta tell you, I turned up my nose. After all these years of marriage, the little pressed nuggets of spuds has grown on me. I especially like tater tots that have been well seasoned.
Cajun Spice Tater Tots
5 teaspoons Cajun seasoning
1 teaspoon black pepper
1 teaspoon dried rosemary
¾ teaspoon cayenne
½ teaspoon salt, more for finishing
6 tablespoons butter
2 tablespoons vegetable oil
1 teaspoon Garlic Powder
1/2 teaspoon dried Onion Flakes
32 oz Tater Tots
Heat oven to 425 degrees.
In a small bowl, combine Cajun Seasoning, black pepper, rosemary, cayenne and salt. Mix well to incorporate all the seasoning and set aside.
In a small saute pan or skillet, melt butter over medium heat. Add the oil, swirling the pan to blend and let the mixture simmer until bubbles begin to form around the edges.
Remove pan from heat, add seasoning blend, garlic and onion flakes. Set aside to allow the flavors to “infuse” into the oil mixture. Once the oil has cooled completely and the flavors have matured, about 20 minutes, place half of the tater tots in a large bowl. Pour half of the seasoned butter over the tater tots. Toss tots in the butter to coat well.
Transfer seasoned tots on a rimmed baking pan. Spread out in a single layer.
Repeat with remaining tots and butter.
Bake at 425 degrees for 25 to 35 minutes or until very crispy.
Remove from the oven. Sprinkle with additional salt, if desired. Serve hot as a snack or along side your favorite burger.
Original Recipe: Everything Southwest