This is a game changer, my friends. I’ve included a secret ingredient in these Italian Tater Tots that is literally a tater tot game changer.
If I didn’t say a word and you munched on a few of these golden beauts, it would likely be a matter of seconds before you’d ask, “What the heck is different about these tots?”
You’d identify the Parmigiano and homemade tomato sauce, fresh parsley and cracked black pepper but there’d be something more, something else about the tot itself that you wouldn’t be able to put your finger on. You’ll know it’s different and wonderful in the way that, ohhhh, a perfect hairspray holds a style while still keeping its bounce and shine. You can’t actually see the spray, but it’s there, doing a gorgeous job…
Are you ready? Have I tortured you long enough? (I know what you’re thinking – the torture is not so much about the secret ingredient as it is the lousy hairspray analogy…)
Okay – here we go…
I’ve once again teamed up with D’Artagnan Gourmet Foods to share with you this special recipe. But this time, rather than Wagyu beef, I’m highlighting………….wait for it………..duck fat.
Oh my.
Folks, I know we’ve all had good-tasting tots, maybe even great-tasting tots, but if you’re looking for exceptional-tasting tots, one that will flip the hat off your football friends this weekend – you’ve gotta fry your tots in duck fat.
Why duck fat?
This ingredient has long been a staple in professional kitchens and for very good reason. Anything you can do with butter or olive oil you can do with duck fat and render a more luxurious, more golden and crispy result. And don’t even get me started on its aroma while it heats up. Based on my experience with these tots, I imagine it intensifies the flavor of anything it touches. Like a perfect pair of shoes, it elevates. (No pun intended.)
Did you know that today is National Tater Tot Day? And with this weekend being the Super Bowl, makes it a perfect time to get yourself some duck fat. You’re just one click away from a tot experience so utterly satisfying – it would be a crime not to go for it.
Served atop a swirl of tomato sauce then showered with grated Parmigiano and chopped flat-leaf Italian parsley – you’re on your way to food paradise.
Nick was home for a visit this past Sunday so I made a pot of sauce and a couple pounds of meatballs. After our spaghetti dinner I thought to myself – let’s make Nick some tater tots before he heads back to campus (because everyone thinks to make tots after an Italian meal) but I had everything I needed for this Italian-style appetizer so I thought, why not? Let’s see what he thinks about this gourmet treat….
I don’t even have to tell you…
But I will….
He loved it!
And I think you will too!
Buon Appetito!
Print
Italian Tater Tots
- Category: Appetizer
Ingredients
- 7 oz. duck fat
- 28 oz. bag of your favorite Ore-Ida Tater Tots
- 2 – 3 large ladles of warmed tomato sauce (homemade preferable, jarred is fine)
- 1 cup freshly grated Parmigiano Reggiano
- 1/2 cup chopped fresh Italian parsley
- A good grind of cracked black pepper
Instructions
- Over medium heat in a large nonstick skillet, melt the duck fat.
- Deliver tots to the pan, turning gently, until coated with fat.
- Reduce heat to medium-low and cook, turning occasionally, until golden and crispy, about 15 minutes.
- Prepare a serving platter with a few hefty ladles of tomato sauce.
- Layer the tots, grated Parmigiano, chopped parsley and black pepper over the sauce.
- Serve immediately.
Ciao!
How did I miss National Tater Tot day, or, more importantly, THIS recipe? How damn, Annie… Just, wow. I saw the first pic and immediately felt the biggest wave of pure craving for this dish come over me. Nom nom nom. <–wait, am I having delusions that this is actually here for me to eat? IRL? Duuuude. Please move closer to me stat so I can eat all of the signature CCB foods! 😉 Love that you made an Italian version of tater tots. Seriously cannot wait to see what you whip up for the next National Tater Tot day. (Yes, I'll be waiting the whole time!) Have a great week, my dear. Pinning!
How could you miss National Tater Tot day? I am so sorry – I mean, in my opinion – that’s right up there with the biggest holidays!! So happy you like!! You know I’m already planning for next year! 😉
You did not just fry tater tots in duck fat and then put them on top of homemade Italian sauce and then top that with cheese??? What?!?!?!?! I haven’t I thought of this before? I totally suck. I do know duck fat though and have been known to roast a duck just to have the leftover fat to roast potatoes for breakfast. Buying duck fat is probably a lot easier 🙂 P.S. I’m making these Italian tater tots for breakfast this weekend.
I did! I did fry tots in duck fat! You crack me up, girlfriend! But look at you roasting a duck to get the duck fat..I’ve never done that! I will always find the easier route… Enjoy your tots this weekend, my dear! 🙂
Duck fat?!!! Oh my! these are not only delicious and indulgent but brilliant! I’ve heard about the wonders of frying with duck fat! ok, can I buy duck fat at the grocery store?
Oh yesss! So good! And yes, you can buy it at the grocery store…we have Wegmans here and I know they have it…many should. Good luck! Thanks, friend!
Why, oh why, do I not have ooldes of tater tots in my life? I like everything fried potato and your description of this dish is making my mouth water!
Why, oh why, don’t you, my friend? You need to do something about that! Thanks, Katy! 🙂
I would’ve never in a million years guessed your secret ingredient, but what an awesome pairing! I think you’ve read my mind that I’ve been craving ultimate winter comfort food lately!
Ahhhh! So fun! It’s quite yummy! Thank you so much! 🙂
Mmmmmm, these look SO GOOD! Love the food photography too! <3 – http://www.domesticgeekgirl.com
Why thank you, friend! <3
I have heard of the wonders of duck fat but now I am seeing it first hand! I am loving these Italian Tater Tots. This is flat out deliciousness. Pinned. Take care.
This is flat out deliciousness! You got that right, girlfriend! 🙂
The only way I’ve had tater tots before is in tater tot hotdish, which was never my thing. I never knew tater tots could look so mouth-watering! Fantastic. Get down with that duck fat! That sounds delish. ?
I’ve never met a tater tot I didn’t like, however, this is my new favorite! I think you’ll really like them, Amanda! Thanks, friend!
These sound very naughty but so nice! OMG! I’ve never tried frying in duck fat but trust that it’s delicious.
I would not steer you wrong, my friend! 🙂
I have made hash browns and popcorn with duck fat before and you are right. It is amazing. Totally have to try these tater tots!
Yum! And now I need to try it in popcorn! Thanks for the idea! 🙂
Annie, you are awesome. I felt so much suspense looking for that secret ingredient! Way to take the simple, humble tot to amazing heights. I want to try these so badly!
Hahaha! Yes with suspense in a food blog! Watch out James Patterson! 😉 Thanks, friend!
I never knew there was something called
National Tater Tot Day! Nor did I know there were Italian Tater Tots! Now these are all I can think about!! 🙂
Hahaha! I love it! Surprises at every turn! 🙂 Thanks, my friend!