Tater tots with cheese pull from Beemster Old

Drinks dish. 25 pieces. Preparation 50 min + 2 min oven time.

Ingredients

Kitchen Stuff

Prepare

Scrub the potatoes clean. Cut them into coarse equal pieces. Place the potato pieces in a saucepan and add water until just submerged. Bring to a boil and simmer for 7 min until just tender, but not yet cooked through. Drain in a colander and let drain and cool for 5 min.
Grate the potatoes on the coarse side of a block grater. Put the grater in a clean tea towel and squeeze out the remaining liquid. Mix the dry potato mixture in a bowl with the starch, garlic and onion powder, salt and pepper. With your hands, form thumb-sized "tots," that is, a kind of sausage about 5 cm long and 1½ cm thick.
Heat the oil in a (cast iron) frying pan (or other pan suitable for frying). You don't need a thermometer: put a small piece of potato dough in the oil to test how hot it is. Does it start to sizzle and bubble? Then the oil is hot enough to start frying. Depending on the size of your pan, put about 6 tots at a time carefully into the oil and fry in about 6-8 min all around brown and crispy, turning them halfway through. Drain well on kitchen paper.
Turn on the grill setting of the oven. Meanwhile, grate the cheese and finely chop the chives. Place the tater tots together and stack them slightly on top of each other in a baking dish with baking paper on the bottom. Sprinkle them with the cheese and put them under the grill for about 2 min, until the cheese is melted. Sprinkle with the chives, serve immediately and enjoy the cheese pull.

Preparation tip

No time to make tots? Then use ready-made röstirondjes according to package directions and continue preparing them from step 4.

Want to make even more appetizers? Then check out the drink recipes.