Here’s another more adult tater tot flavor, because I love cilantro and I made a whole lot of chimichurri sauce by accident, so this seemed like a good way to use up the extra. Again you could probably pan fry these instead of baking them, but baking seems a bit easier to me.
Chimichurri Spiced DIY Tater Tots
- 2 cups of tightly packed chopped cilantro
- 2 garlic cloves
- 1/4 cup of olive oil
- 1/4 cup of white wine vinegar
- 1 teaspoon of Adobo seasoning – optional (If you don’t have Adobo seasoning or you don’t have a safe version, mix 1/8 cup of paprika, 1 1/2 Tablespoons of ground black pepper, 1 Tablespoon of onion powder, 1 Tablespoon of dried oregano, 1 Tablespoon of ground cumin, 1/2 Tablespoon of ground chipotle, and 1/2 Tablespoon of garlic powder, this makes half a cup of seasoning)
- salt to taste
Put all the ingredients in the blender and puree it. You may not use all of it in this recipe. Marinate meat in it or coat vegetables with it and grill it or roast it, or put it in rice to flavor the rice. If you are worried you can’t use it all up, put it in an ice cube tray, freeze it, and store the cubes in a zip top bag in the freezer until you have a use for it.
- 4 large potatoes (I used russet)
- 1/4 cup of Chimichurri sauce (see above)
- safe oil in a mister to grease pan and tater tots.
Preheat your oven to 400°F. Peel and wash your potatoes. Place the potatoes on a small baking sheet. Bake the potatoes for about an hour.
When the potatoes are ready to come out of the oven, remove the potatoes and turn the temperature on the oven to 425°F. If you’re using a large hand grater, you need to wait until the potatoes are cool so you don’t burn your fingers. Since I was using the grating blade on my food processor to grate the potatoes, I grated them while they were still hot. I sliced them lengthwise just enough to get them in the food processor, and grated them up.
Some of the grated pieces may be too long, Feel free to chop them up a bit either with a knife or a potato masher. When the pieces are small enough for you, mix the chimichurri sauce into the potatoes until they are well combined.
Spray your baking sheet with your safe oil in a mister. I used a small cookie scoop to portion out the tater tots, but you could use two teaspoons to drop the mixture on your baking sheet.
Use your oil mister to mist the top of the tater tots, and place the baking sheet in the oven for 25-30 minutes. Use some tongs or a spatula to turn them over, and then bake them for another 25-30 minutes. You want to watch them closely, as you’ll notice mine were a little on the brown side.
Take them out of the oven, salt to taste, and enjoy!