“Tater Tots” with Spicy Mayonnaise

Spicy Mayonnaise

• 1 cup mayonnaise
• 1 teaspoon adobo sauce from canned chipotles in adobo
• 1 teaspoon gochujang (Korean hot pepper paste)
• ¼ teaspoon hot smoked Spanish paprika (optional)

Kosher salt and freshly ground black pepper

“tater Tots”

• 3 medium russet potatoes (about 2 lb.), scrubbed
• 2 scallions, chopped
• ½ cup seasoned Italian breadcrumbs
• ¼ cup heavy cream
• 1 tablespoon sour cream or plain yogurt
• 1 tablespoon unsalted butter, room temperature
• ½ teaspoon granulated garlic
• ¼ teaspoon 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)

Spicy Mayonnaise

1. Combine mayonnaise, adobo sauce, gochujang, and paprika, if using, in a small bowl; season with salt and pepper.
2. Do Ahead: Mayonnaise can be made 1 week ahead. Cover and chill.
3. “tater Tots”
4. 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.
5. 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 tsp. salt, and 2 Tbsp. Parmesan. Mix in eggs just until combined. Roll 1-tablespoon portions of potato mixture into balls.
6. Pour oil into a medium skillet to a depth of ½" 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.