Tater Tots Recipe

Preheat and prepare tots

Preheat the oven to 400°F (200°C). Arrange 18 frozen tater tots on a parchment-lined baking sheet, leaving small gaps between them. Bake until golden and cooked through according to package directions, usually 18–22 minutes. Remove from oven and let cool 5 minutes. Reduce oven temperature to 350°F (175°C).

Form tot base

While still warm but cool enough to handle, press the center of each tater tot gently with the back of a spoon to flatten slightly so they will stack more stably. If desired, cut two tots in half to create a small flat base for stacking (reserve halves).

Make cake batter

In a medium bowl whisk together 1/2 cup flour, 1/4 cup granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt. In a separate bowl whisk the egg, 1/4 cup milk, 2 tbsp melted butter and 1/2 tsp vanilla. Pour wet into dry and stir until just combined; do not overmix. The batter will be thick but pourable—if too stiff, add 1–2 tsp extra milk.

Assemble and bake

Lightly oil a 9-inch round or small tart pan (or use a nonstick/silicone mini cake pan). Arrange 9 baked tater tots in a single even layer in the pan as the bottom 'cake' layer. Spoon half the batter over the layer, spreading gently to fill gaps. Add the remaining 9 tots as a second layer, pressing down slightly, then spoon the remaining batter to coat the second layer and create a unified cake. Smooth the top with a spatula.

Bake until set

Bake at 350°F (175°C) for 20–25 minutes, or until the top is golden and a toothpick inserted into the batter (not the tots) comes out with few moist crumbs. Remove from oven and cool in pan 10 minutes, then transfer to a wire rack to cool another 10 minutes. This yields a warm, savory-slightly-sweet 'tater tot cake' texture that holds together.

While the cake bakes, make the crème fraîche topping. In a small bowl combine 3/4 cup crème fraîche, 2 tbsp powdered sugar, 1/2 tsp lemon zest and 1/4 tsp vanilla. Whisk until smooth and slightly thickened. Taste and adjust sweetness or lemon if desired. Refrigerate until ready to use.

In a tiny bowl combine 2 tsp paddlefish roe with 1/2 tsp fresh lemon juice and 1 tsp finely snipped chives. Gently stir to combine and keep chilled. This bright, briny garnish will contrast the warm potato cake and creamy topping.

When the tater tot cake has cooled slightly (warm but not hot), spoon the crème fraîche mixture onto the center of the cake and spread lightly, leaving a small border so some golden tot edges show. Dust very lightly with 1 tsp powdered sugar if you want a hint of extra sweetness and visual contrast.

Spoon small dollops (or a neat quenelle) of the paddlefish roe mixture on top of the crème fraîche—use the roe sparingly so each bite has a burst of briny flavor. Garnish with a few extra snipped chives.

Serve immediately while the cake is still slightly warm. To reheat leftover portions, warm gently in a 300°F (150°C) oven for 5–7 minutes—add fresh crème fraîche and roe just before serving.