Classic Tots Recipe

Heat oil (for frying)

Pour 2 cups vegetable oil into a heavy-bottomed skillet or Dutch oven. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds.

Working in two batches to avoid crowding, add 12 frozen tater tots to the hot oil. Fry, stirring gently or shaking the basket occasionally, until golden brown and crisp, about 3–4 minutes per batch.

Use a slotted spoon to transfer tots to a paper towel–lined baking sheet. Immediately season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper (adjust to taste). Keep warm in a 200°F (95°C) oven while frying remaining tots.

In a small bowl combine 1/2 cup ketchup, 1 tsp finely chopped fresh rosemary, 1 tsp honey, 1/2 tsp apple cider vinegar, 1/4 tsp smoked paprika and 1/8 tsp salt.

Stir thoroughly and let sit at room temperature for at least 10 minutes to allow rosemary to infuse the ketchup. Taste and adjust honey or vinegar to balance sweetness and acidity.

In a small bowl whisk together 1/2 cup mayonnaise, 1 tbs Dijon mustard, 1 tsp yellow mustard, 1 tsp fresh lemon juice, 1/2 tsp minced garlic and 1 tsp olive oil until smooth.

Season with 1/8 tsp salt and a pinch (1/16 tsp) freshly ground black pepper. Taste and adjust mustard or lemon to your preference. Refrigerate until ready to serve so flavors meld.

Arrange hot tater tots on a platter. Sprinkle with 1 tbs chopped fresh parsley if using.

Serve immediately with small bowls of rosemary ketchup and mustard aioli for dipping.