Basic Idaho® Potato Tot Recipes

Basic Idaho® Potato Tot Recipes

Andy Husbands
Boston, MA

Yield: 25 tots


Stuffed with Andouille & Smoked Cheddar:

Crusted with Parmesan and fresh herbs:


  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.