Tater Tots with Pimiento Cheese Drizzle

Recipe adapted for home cooks from a restaurant recipe of Chef Evan Packer, Bottlefork, Chicago


Pimento Cheese Drizzle:

  • ½ pound white cheddar, shredded
  • 8 oz package cream cheese
  • 1 cup heavy cream
  • 2 teaspoon sodium citrate (emulsifying agent) OPTIONAL
  • 1 cup piquillo pepper OR fire-roasted red pepper from jar, diced
  • ¼ cup Tabasco hot sauce


  • 5 large russet Idaho® potatoes
  • ½ cup extra virgin olive oil
  • 4 teaspoon kosher salt
  • ½ tsp fresh ground black pepper


Directions Pimento Cheese Drizzle:

  1. Combine all ingredients in a double boiler, whisking until smooth. 
  2. Puree; strain thru chinois & cool.

Directions Tots:

  1. Bake potatoes in skins until soft
  2. Allow to cool to room temperature
  3. Scoop out potato flesh; discard skins
  4. Combine potato with salt and extra virgin olive oil, leaving some of the potato chunks intact.
  5. Press into rimmed cookie sheet to ½-inch depth
  6. Allow to completely cool
  7. Cut into 1.5 in x 1.5 in squares
  8. Optional: dust each square with potato starch to help hold shape during frying
  9. Fry at 350F° in a deep fat fryer until golden brown
  10. Lightly season with salt and place into serving bowl, drizzle with pimento cheese sauce
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Yield: 4

Monica Kass Rogers
Food Blogger
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