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Categories:
mayonnaise adobo sauce gochujang paprika kosher salt russet potatoes scallions Italian breadcrumbs heavy cream sour cream unsalted butter garlic freshly ground black pepper kosher salt Parmesan eggs vegetable oil
Viewed: 60 - Published at: 9 years agoIngredients
- 1 cup mayonnaise
- 1 teaspoon adobo sauce from canned chipotles in adobo
- 1 teaspoon gochujang (Korean hot pepper paste)
- 1/4 teaspoon hot smoked Spanish paprika (optional)
- Kosher salt, freshly ground pepper
- 3 medium russet potatoes (about 2 pounds), scrubbed
- 2 scallions, chopped
- 1/2 cup seasoned Italian breadcrumbs
- 1/4 cup heavy cream
- 1 tablespoon sour cream or plain yogurt
- 1 tablespoon unsalted butter, room temperature
- 1/2 teaspoons granulated garlic
- 1/4 teaspoons freshly ground black pepper
- 2 teaspoons kosher salt, plus more
- 2 tablespoons grated Parmesan, plus more
- 2 large eggs, beaten to blend
- Vegetable oil (for frying; about 3 cups)
Method
- Combine mayonnaise, adobo sauce, gochujang, and paprika, if using, in a small bowl; season with salt and pepper.
- DO AHEAD:
- Preheat oven to 400°. Prick potatoes all over with a fork and bake directly on oven rack until very soft when squeezed, 60-75 minutes. Let cool slightly.
- Cut potatoes in half and scoop flesh into a medium bowl; discard skins. Mash, then mix in scallions, breadcrumbs, cream, sour cream, butter, granulated garlic, pepper, 2 teaspoons salt, and 2 tablespoons Parmesan. Mix in eggs just until combined. Roll 1-tablespoon portions of potato mixture into balls.
- Pour oil into a medium skillet to a depth of 1/2" and heat over medium heat until bubbles form immediately when a little potato mixture is added. Working in batches, fry tots until deep golden brown, about 3 minutes per side. Drain on paper towels; season with salt. Serve with spicy mayonnaise.
