003 Rugelach

Wes and Jordan experiment with tater tot-inspired latkes.

Recipe inspired by the Kitchn's Crispy Homemade Tater Tots and the New York Times' Latkes.

Kitchen accessories: chef’s knife, food processor, cookie sheet, large mixing bowl, spatula, measuring spoons, parchment paper, cast iron or other high-heat compatible frying pan

1.25 lb Yukon Gold potatoes

1 tsp baking powder

1 egg

1⁄2 tbsp all purpose flour

1⁄2 tbsp kosher salt

1⁄2 tsp garlic powder

1⁄2 tsp dried onion

1 pinch black pepper

2 tbsp avocado oil

Vegetable Oil for frying

Pre-heat oven to 450 F.

Peel and cut potatoes into 1” cubes, wash off excess starch, dry lightly.

Toss and coat with avocado oil and spread in a single layer on a parchment paper-covered baking sheet.

Bake until lightly brown and cooked through - 25-30 minutes (depending on your oven).

Set aside to cool. You can also rest in the fridge or on top of another cookie sheet full of ice.

Once cool, load potatoes into your food processor and pulse a few times to achieve tater tot shrapnel-sized chunks.

In the mixing bowl you used to toss the potatoes with oil, add the egg, flour, baking powder, garlic powder, dried onion, salt and pepper, and whisk together.

Add potato to the bowl and mix well.

In your skillet, heat vegetable oil to 375 F.

Transfer potato mixture to the hot pan in heaping spoonfuls, flattening them out in the pan.

Fry until brown on one side, flip, and lay out on a plate covered with a few layers of paper towel.

Sprinkle with a little bit of extra salt when plated.

Serve with apple sauce and sour cream. No other toppings are allowed.

Executive Producers: Wes Scoggins, Jordan Tepper, Adam Levin

Logo by Sergie Loobkoff: http://slappedtogether.com/

Theme by David Green: https://www.blkmktmusic.com/

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