SUPER POTATO | Greek Lemon Tater Tots with Potato Ranch

A potato is a powerful thing in Joshua Weissman's hands.

Jump to recipe

Watch video

Prep

Cook

Total

Serves

people

Ingredients

Potato Ranch

2 small yukon gold potatoes
2 cloves garlic
5 sprigs thyme, finely chopped
3 sprigs dill, finely chopped
1 cup (240ml) heavy cream
¼ cup (60g) unsalted butter
¼ cup (60g) milk
2 tsp (8g) worcestershire sauce

‍Greek Lemon Tots

2 large russet potatoes
4 cloves garlic
3 sprigs thyme
2 sprigs rosemary
1 lemon, peeled
1 pint (480ml) lemon juice
2 quarts (2L) water
3 quarts (3L) duck fat
4 Tbsp (120g) cornstarch
2 Tbsp (30g) kosher salt for brine, plus more for seasoning

Directions

Peel and grate the potatoes using a box grater into a large mixing bowl.
Add water, lemon juice, and salt to the water and let sit at room temperature for at least 1 hour.
Remove potatoes from brine and place in the center of a large kitchen towel. Pull all ends together and twist to squeeze out as much moisture as possible from potatoes.
Add potatoes to a heavy bottomed pot or dutch oven with duck fat, lemon peel, thyme, rosemary, and garlic. Bring duck fat to 205°F (95°C), the potatoes should be transparent but not falling apart.
Using a wire mesh strainer, transfer potatoes from the hot oil to a baking tray. Allow to cool slightly and pick out aromatics from the potatoes.
Season the potatoes with salt and add cornstarch to the mixture. Mix by hand until fully incorporated. Once mixed, shape potatoes into tater tots and place onto a parchment lined baking tray. Place the tray in the freezer overnight.
Preheat duck fat to 350°F (175°C). Combine milk, cream, and butter into a small pot and bring to a boil.
Once boiling, add peeled and diced potatoes to the mixture and cook until fork tender.
Once tender, blend using an immersion blender until a smooth puree has formed.
Pass puree through a chinois into a small mixing bowl and season with salt and worcestershire sauce. Fold in chopped dill and parsley. Transfer sauce to a ramekin and reserve for later use.
Fry tater tots in duck fat until golden brown and crispy. Transfer cooked tots to a wire rack-lined baking tray and season with salt.
Serve with potato ranch and enjoy.