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Home » Appetizers » Homemade Tater Tots

September 28, 2016

Homemade Tater Tots

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Tater Tots with Chipotle-Mayo this Recipe

This is my 400th post on Olives for Dinner! What a crazy milestone. When I started this little blog back in 2011, I  never imagined that it would turn into such a great creative outlet AND open up the opportunities and possibilities it has, especially in the last year. I’ve met and connected with incredible people in the vegan community, have scored some sweet food styling and photography gigs, and have been given the opportunity to collaborate with people I’ve truly admired for years. I’m super lucky to have this space, and I’m always super grateful when you visit, make a recipe or leave a comment … it truly makes my day!

I was also excited to transfer the blog over from Blogger to WordPress earlier this year. If you are currently on Blogger and are considering switching, I’d recommend doing it sooner rather than later! I wish I had. Lots of things were great about the transition and I love all of the added functionality that comes with it. It’s still a work in progress, but I’m so happy I did it and hope that you have found it easier to navigate and use. One thing I’ll be adding on next month is a printable recipe card, so please stay tuned for that!

Tater Tots with Chipotle-Mayo

Tater Tots with Chipotle-Mayo

ON TO THE GIVEAWAY!

To celebrate this milestone post, I’m holding a giveaway of some cookbooks I have acquired double copies of over the past few years. They are taking up some of  the limited space I have in my kitchen, and so I would love for them to go to a good home! The winner of this giveaway will receive these six cookbooks:

Forks Over Knives: The Cookbook by Del Sroufe

Plant-Powered for Life by Sharon Palmer, RDN

Everyday Vegan Eats by Zsu Dever

The HappyCow Cookbook edited by Eric Brent and Glen Merzer

Practically Raw Desserts by Amber Shea Crawley

The Forks Over Knives Plan by Alona Pulde, MD and Matthew Lederman, MD


To enter for a chance to win:

  1. Sign up for my newsletter!
  2. Follow me on Instagram, Facebook, Pinterest and/or Twitter.
  3. Follow me on Bloglovin’ and Feedly.
  4. Leave a comment below telling me a recipe you’d like to see on the blog!

Feel free to do any or all to increase your chances of winning. Shipping is coming out of my own pockets, so this giveaway is limited to the US only. I’ll announce a winner on October 4 … good luck!

This winner of this giveaway is Beth, congrats! Thanks to all who entered and shared your suggestions for dishes … I’ll be incorporating some of them into the blog in the coming year!

Tater Tots with Chipotle-Mayo

Now, on to these tater tots, which aren’t really tater tots … more like crispy, fluffy spheres of carbiness that you can dip into a chipotle-mayo for a delicious appetizer or dish to serve at a party. This recipe makes a ton, so feel free to half it if you’d like.

For more tater-related recipes, check out these posts!

Broccoli Tots + Quick Curry Ketchup

Loaded Baked Potato Hash Brown Waffles

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Tater Tots with Chipotle-Mayo

Table of Contents

  • Tater Tots with Chipotle Mayo
    • Description
    • Ingredients
    • Instructions

Tater Tots with Chipotle Mayo


  • Author: erin wysocarski
  • Total Time: 1 hour 15 minutes
  • Yield: 50 tots
  • Diet: Vegan
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Description

Inspired by Bon Appétit’s Tater Tots with Spicy Mayonnaise recipe.


Ingredients

for the tots

  • 4 medium-sized russet potatoes (yields about 4 cups when mashed)
  • 4 scallions, chopped
  • 1/2 cup seasoned Italian breadcrumbs
  • 1/2 cup vegan sour cream (I used Follow Your Heart brand)
  • 1/2 cup Daiya Mozzarella, chopped very fine
  • 1 teaspoon salt
  • 1/4 tsp fresh cracked pepper
  • plenty of vegetable, canola or grapeseed oil, for frying

for the chipotle mayo

  • 1 cup vegan mayo (I use Follow Your Heart brand’s Vegenaise)
  • 2–3 TB chopped chipotle peppers from canned chipotles in adobo sauce

Instructions

to bake the potatoes

  1. Preheat oven to 400.
  2. Prick potatoes all over with a fork and place directly on the middle rack. Bake for an hour or so until they are soft when squeezed. Let them cool, then half them and scoop out the insides. Discard the skins. It should yield around 4 cups of mashed potato (slightly adjust the rest of the ingredients if you have more or less potato).
  3. Add in the scallions, breadcrumbs, vegan sour cream, Daiya mozz, and salt and pepper and mix until well-combined. Scoop out 1 tablespoon-sized balls and roll between your palms until smooth.

to fry the tots

  1. place several inches of oil into a heavy cast-iron pot. (I use this Lodge brand pot for frying.) Bring oil to 350 degrees over medium-high heat (you can also test for the oil’s readiness by inserting a wooden spoon into the oil and touching it to the bottom of the pot. If bubbles form around it immediately, you are ready to fry.)
  2. Fry in small batches of 5 or so until they are golden brown. Transfer to paper towels to drain while you fry the rest.
  3. Serve immediately with the chipotle-mayo.
  • Prep Time: 60 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer, Snack
  • Method: Deep Fried, Baked
  • Cuisine: American

Keywords: homemade tater tots, tater tot recipe, vegan chipotle mayo, deep-fried tots

Did You Make This Recipe?

Tag @olivesfordinner on Instagram ... we'd love to see it!

Tater Tots with Chipotle-Mayo

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Chickpea Fries with Yogurt-Tahini Sauce
Vegan Buffalo Wings (Hot and Spicy)
Stuffed Zucchini Blossoms (Vegan)
Gluten-Free Bruschetta

Filed Under: Appetizers, Small Bites Tagged With: potatoes

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Reader Interactions

Comments

  1. Casey says

    September 28, 2016 at 12:30 pm

    Absolutely love you blog, and the photography is always spectacular! I would love to see more vegan seafood recipes! I love all the ones you have done so far, and am always so impressed!

    Reply
    • erinwyso says

      September 28, 2016 at 2:32 pm

      Thanks Casey! Vegan seafood is my absolute favorite thing to do, so I’ll get some more ideas in here! 🙂

      Reply
  2. Shannon says

    September 28, 2016 at 10:05 am

    Congrats on 400 posts! That’s quite an achievement. I’d love to see more of your shreddable cheese recipes 🙂

    Reply
    • erinwyso says

      September 28, 2016 at 2:35 pm

      Thanks Shannon! I haven’t made shreddable cheese in quite a while, I’ll have to think of some new ones to try out!

      Reply
  3. Melissa says

    September 28, 2016 at 1:35 pm

    Hi! I love your blog! I make your Mongolian soy curls probably once a month. I’d love to see more soy curls recipes. Thanks!!

    Reply
    • erinwyso says

      September 28, 2016 at 2:32 pm

      Melissa, Love to hear that! Soy curls are fantastic … I’ll try to get more into the rotation!

      Reply
  4. Laura Albanese says

    September 28, 2016 at 1:44 pm

    I love your blog and your photos are SO enticing. I recently signed up for your newsletter and I find myself pinning every recipe – I won’t have time to keep up with you! I have a total sweet tooth and would love to see a pie with homemade crust. That’s something I was intimidated by even before going vegan, so that would be a fun challenge!

    Reply
    • erinwyso says

      September 28, 2016 at 2:34 pm

      Hi Laura, thanks for your kind words! I don’t do dessert often, but I like the challenge of trying to make a homemade pie crust!

      Reply
  5. Nicole Rey says

    September 28, 2016 at 1:46 pm

    definitely more cheese!

    Reply
    • erinwyso says

      September 28, 2016 at 2:36 pm

      vegan cheese FTW! 🙂

      Reply
  6. Ashley says

    September 28, 2016 at 1:48 pm

    I would love to see hearty salads! Thanks for the giveaway and congratulations!!

    Reply
    • erinwyso says

      September 28, 2016 at 2:36 pm

      Thanks Ashley … I think I have an idea or two for that! 🙂

      Reply
  7. Judith Fairly says

    September 28, 2016 at 1:54 pm

    Congratulations on your 400!!

    I’m a new subscriber/new vegan and I’d like to learn how to use seitan and tempeh. Also soy curls. And recipes that include those foods would be awesome!

    Reply
    • erinwyso says

      September 28, 2016 at 2:39 pm

      Thanks Judith! This is one of my favorite seitan recipes. If you don’t like hot+spicy, you can always change up the spices and sauce: https://olivesfordinner.com/2013/07/sambal-seitan-skewers.html

      If you are new to tempeh, I’d suggest a tempeh reuben!

      https://olivesfordinner.com/2011/04/tempeh-reuben-with-sriracha-vegenaise.html

      Soy curls are my favorite … check out some recipes here!

      https://olivesfordinner.com/?s=soy+curls

      In the meantime, I’ll make a note to add in some more recipes using these ingredients! 🙂

      Reply
  8. Ivy says

    September 28, 2016 at 2:27 pm

    Is vegan SPAM a weird thing to ask for?

    Reply
    • erinwyso says

      September 28, 2016 at 2:40 pm

      Ivy, Totally weird, but I totally love the idea! Let me think about that. 🙂

      Reply
  9. Sena Crutchley says

    September 28, 2016 at 3:44 pm

    I’d love a vegan popover recipe. I haven’t searched for one, but I miss popovers.

    Reply
    • erinwyso says

      September 29, 2016 at 7:27 am

      Sena, I had to look that one up … intriguing!

      Reply
  10. Beth Ann Blackwood says

    September 28, 2016 at 4:32 pm

    Erin, your blog is one of the best out there. Your photography and recipes I always look forward to and am delighted when I see them in my in inbox. I especially love your asian inspired recipes. Thank you for all you do for our community. I there was one recipe I could request is Mongolian Tofu.

    Reply
    • erinwyso says

      September 29, 2016 at 7:28 am

      Beth, your kind comment made my day, thank you! 🙂

      I do have a recipe up for Mongolian Soy Curls, but I think you could easily sub tofu here!

      https://olivesfordinner.com/2016/03/mongolian-soy-curls.html

      Reply
  11. Riya says

    September 28, 2016 at 6:38 pm

    Cheese please!! And vegan tarts!

    Reply
    • erinwyso says

      September 29, 2016 at 7:29 am

      Riya,

      Love both!

      Reply
  12. Bridget C says

    September 28, 2016 at 8:14 pm

    Love your recipes, always looking for quick lunches, superfoods and diy condiments and sauces. Great giveaway, thanks!

    Reply
    • erinwyso says

      September 29, 2016 at 7:30 am

      Bridget,

      Thank you … I’ll think of some ideas for that! In the meantime, check out this post for some ideas!

      https://olivesfordinner.com/2014/07/20-packable-and-portable-vegan-recipes.html

      Reply
  13. Cathee says

    September 28, 2016 at 9:17 pm

    Congratulations to you & ur husband on 400th Anniversary, what a wonderful milestone.
    I’m amazed how relax and young you look for so many blogs. hehe!
    I live in Australia and love all your recipes and photos, sometimes ur ingredients confuse me but that is not hard to do. Once again, thankyou for such yummy things to cook, I’m happy with all the things you put up and the recipe card idea sounds really good as I dont have a printer and would love somewhere to keep them handy.

    Reply
    • erinwyso says

      September 29, 2016 at 7:31 am

      Thanks Cathee!

      Reply
  14. Jeri Thurber says

    September 29, 2016 at 2:55 am

    Wow! Congratulations, and thanks for all the wonderful recipes! I’d love to see more non-traditional breakfast recipes – more beans, less grains. 🙂

    Reply
    • erinwyso says

      September 29, 2016 at 7:31 am

      Jeri,

      Sure, I love savory breakfast ideas! 🙂

      Reply
  15. Kat says

    September 29, 2016 at 4:13 am

    Congratulations! I will try either crispy buffalo cauliflower salad or bang bang cauliglower soon. They look extremely yummy!

    Reply
    • erinwyso says

      September 29, 2016 at 7:32 am

      Kat, I hope you enjoy!

      Reply
  16. jacquie says

    September 29, 2016 at 6:33 am

    congratulations on the 400th post. I would like to see more savory but not yeast bread recipes – the type of thing that would go with a meal but not be all high fat like a biscuit is. oh and of course more cookies as one can never have too many cookie recipes

    Reply
    • erinwyso says

      September 29, 2016 at 7:33 am

      Jacquie, I agree with that, thanks!

      Reply
  17. Hannah says

    September 29, 2016 at 8:40 am

    Wow, congrats on the huge milestone! These blogs sure do grow up fast… I’m thrilled to have any of your recipes, but I’m especially excited to see you delve into the world of vegan seafood. I feel like it’s still a largely unexplored region of meatless cuisine, and you’ve always done such great things with the concept.

    Reply
    • erinwyso says

      September 30, 2016 at 10:42 am

      Thank you for your kind words, Hannah! 🙂 Vegan seafood is so fun, isn’t it?

      Reply
  18. Terry says

    September 29, 2016 at 8:53 am

    Im always looking for New TOFU recipe ideas!
    Peace

    Reply
    • erinwyso says

      September 30, 2016 at 10:43 am

      Terry, love tofu! Will keep more of those coming in! 🙂

      Reply
  19. Amelia says

    September 29, 2016 at 1:14 pm

    Thanks for this opportunity and congrats! There are so many yummy recipes on your blog already… not to be too particular, but I’d love to see a vegan version of chicken cordon bleu… I’ve experimented but can’t seem to nail it yet. Thanks again.

    Reply
    • erinwyso says

      September 30, 2016 at 10:44 am

      Amelia,

      Thanks for your feedback! I have to say I’m not even sure what Chicken Cordon Bleu is, but I’m going to have to do some research and see if I can try to recreate it! 🙂

      Reply
  20. Zimri says

    September 29, 2016 at 2:41 pm

    This looks awesome! I’d love to see a recipe for vegan calamari 🙂

    Reply
    • erinwyso says

      September 30, 2016 at 10:45 am

      Zimri I’m with you on that! I did try a version with soy curls, but didn’t quite get it right … I will have to revisit that idea!

      Reply
  21. Karen D says

    September 30, 2016 at 9:00 am

    I am signed up for your newsletter

    Reply
  22. Karen D says

    September 30, 2016 at 9:01 am

    karengdelaney follows on Instagram

    Reply
  23. Karen D says

    September 30, 2016 at 9:02 am

    Karen Goodwin Delaney likes you on Facebook

    Reply
  24. Karen D says

    September 30, 2016 at 9:03 am

    karengdel follows on Pinterest

    Reply
  25. Karen D says

    September 30, 2016 at 9:03 am

    @KDFF follows on twitter

    Reply
  26. Karen D says

    September 30, 2016 at 9:04 am

    Karen Delaney (karendel) follows on Bloglovin

    Reply
  27. Karen D says

    September 30, 2016 at 9:05 am

    @KDFF follows on feedly

    Reply
  28. Karen D says

    September 30, 2016 at 9:08 am

    I’d like to see a veganized pound cake recipe

    Reply
    • erinwyso says

      October 1, 2016 at 10:41 am

      Karen, I’m not much of a baker, but this would be a good thing to try out! 🙂

      Reply
  29. Regina says

    September 30, 2016 at 3:49 pm

    Congrats on the milestone! I’ve loved absolutely every one of your recipes that I’ve attempted. The palm of heart tacos, the carrot lox, the vegan sushi, General Tso’s Cauliflower… Your creations are always amazing and easy to replicate! I’d love to see a veganized “eggs” Benedict. A local vegan restaurant makes it as a brunch special every so often, and if I could recreate it at home… I’d be in heaven!

    Reply
    • erinwyso says

      October 1, 2016 at 10:43 am

      Regina, I love to hear that and am thrilled you like the recipes! 🙂 I have taken a couple of stabs at an eggs benedict before, and will definitely revisit that soon!

      Reply
  30. Jennifer says

    September 30, 2016 at 4:06 pm

    Congrats on the 400th post! Such a big milestone!

    I follow on feedly, instagram, facebook, and pinterest. ^__~

    As for things to try and recreate, maybe some sort of asian squid dish. I love squid, and I feel like there has to be something that I make similar that doesn’t involve going to an Asian Market and getting fake frozen vegan squid (it exists!)

    Reply
    • erinwyso says

      October 1, 2016 at 10:44 am

      Jennifer, thank you! Recreating the texture of squid would be such a fun challenge .. I’m into that! 🙂

      Reply
  31. Alex says

    September 30, 2016 at 4:39 pm

    Can I request a category, rather than a thing? I’d like to see more non-creamed soups, or more legumes!

    Reply
    • erinwyso says

      October 1, 2016 at 10:45 am

      Alex, great idea .. I love lighter soups!

      Reply
  32. Linda says

    October 1, 2016 at 9:41 am

    Would love to see some pizza recipes with vegan cheese Or anything cheese… 😀

    Reply
    • erinwyso says

      October 1, 2016 at 10:46 am

      Linda, sure! Although I may call it Gary pizza after the last couple of days!

      http://www.huffingtonpost.co.uk/entry/vegans-calling-cheese-gary-after-facebook-rant_uk_57ee1dabe4b00e5804f0bcaf

      Reply
  33. Marissa Lieberman-Klein says

    October 2, 2016 at 7:53 pm

    I would love to see more vegan sushi!

    Reply
  34. Edward Enners says

    October 3, 2016 at 11:59 am

    I would love to see your take on Sauerbraten! It used to be one of my favorites. Thank you for all your recipes, they are inspirational. 🙂

    Reply

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Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

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