Try this delicious new food trend - a great way to jazz up your Sunday brunch or elevate your finger food experience! Whether you want to serve some high-class hashbrowns or tot-ally fancy caviar bites, we've got you covered.
Who says comfort food can’t dress up? These crispy, golden tots trade ketchup for caviar in a playful remix of high-low dining. Whether you’re hosting brunch, planning a cocktail hour, or just craving a little luxury on a lazy weekend, this recipe proves that fancy doesn’t have to mean fussy. Pick your vibe: black caviar for elegance, red for flair—or double up for pure indulgence.
INGREDIENTS
2 pounds russet potatoes, peeled
1 tablespoon all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano (optional)
1/4 teaspoon dried dill (optional)
Kosher salt and freshly ground black pepper, to taste
1 cup vegetable oil
2 tablespoons chopped chives
DIRECTIONS
- Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool.
- Using a box grater, finely shred potatoes.
- Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible. Transfer potatoes to a large bowl.
- Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry.
- Form potatoes into tots.
- Heat vegetable oil in a large stockpot or Dutch oven over medium heat.
- Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
- Serve immediately.
Top with creme fraiche and a scoop of your choice of caviar! Garnish with chives or other fresh herbs for additional flavor.
