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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

Tater Tots with Chipotle Mayo

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

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

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Tater Tots with Chipotle-Mayo

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Reader Interactions

Comments

  1. Edward Enners says

    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

  5. Jennifer says

    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

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

      Reply

  6. Regina says

    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

      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

    • erinwyso says

      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

  16. Amelia says

    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

      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

  18. Hannah says

    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

  19. jacquie says

    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

  20. Kat says

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

    Reply

  21. Jeri Thurber says

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

    Reply

  22. Cathee says

    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

  23. Bridget C says

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

    Reply

  25. Beth Ann Blackwood says

    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

  28. Judith Fairly says

    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

  31. Laura Albanese says

    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

      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

  32. Melissa says

    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

      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

  34. Casey says

    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

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