Basic Idaho® Potato Tot Recipes


  • (10 each) - 80 ct bakers Idaho® potatoes, peeled
  • Salt and pepper to taste

Stuffed with Andouille & Smoked Cheddar:

  • 1 pound aged Andouille, minced
  • 1 pound smoked cheddar, Brunois

Crusted with Parmesan and fresh herbs:

  • 1/4 cup Parmesan, finely grated
  • 1/4 cup fresh rosemary, minced
  • 1/4 cup fresh sage Minced
  • 1 teaspoon Chile pepper flakes


  1. Peel potatoes.
  2. Boil potatoes, starting in cold water, and boil for about 15-25 minutes (depending on how many cooking) until they can be pierced with a fork but not falling apart).
  3. Cool to room temperature and grate.
  4. Form into small croquette or small barrel rolls.
  5. Fry and season with kosher salt and pepper.
Stuffed with Andouille & Smoked Cheddar Directions:
  1. Mix together ingredients for filling and stuff tot before frying, about 1 tablespoon per each tot.
Crusted with Parmesan and Fresh Herbs Directions:
  1. Mix ingredients and season tots with mixture after frying.
Truffle Scented Directions:
  1. Spray tots with white truffle oil once fried and season with salt and pepper.
Print Recipe

Yield: 25 tots

Andy Husbands
Boston, MA

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