Larb Tater Tots

Serves 2

Larb Tater Tots

Tater tots, specifically the miniature kind, are the top freezer item that I always have on hand. I've eaten them almost daily since I was in high school but it wasn't until I was cooking through Hetty Mckinnon's Tenderheart that I started experimenting with seasoning them (shoutout salt and pepper tots!).

Enter: my lab tots. These tots are tossed in a red onion/Thai chili oil before being dressed with lime leaf-toasted rice powder, lime juice, fish sauce, cilantro, and mint. They're savory, spicy, and the ideal side.

Ingredients

• 1/2 bag Ore-Ida Mini Tater Tots
• 2 tablespoons uncooked jasmine rice
• 2 makrut lime leaves
• 3 tablespoons neutral oil
• 1 small shallot, finely sliced
• 2 bird's eye chilies, chopped (deseed to control heat)
• juice of one lime
• 2 tablespoons fish sauce
• 1 teaspoon chili flakes
• 2 scallions, sliced
• 1/4 cup sliced mint leaves
• 1/4 cup sliced cilantro

Directions

1. Toast the rice: Add jasmine rice in a dry pan with lime leaves and cook over medium high heat, moving it constantly, until a deep brown color develops. Add to mortar and pestle and mash until it turns into a sand-like texture. Set aside.
2. Bake the tater tots according to bag directions.
3. Make the shallot-chili oil: Wipe the saucepan and add the oil. Add the sliced shallot and chilies and cook until fragrant and shallots begin to turn translucent, about two minutes.
4. Combine it all: Add the freshly baked tater totes into a bowl and toss with shallot-chili oil. Add the lime juice, fish sauce, chili flakes, and toasted rice powder and toss to combine. Toss in half of the scallions, mint leaves, and cilantro; reserve the rest to garnish on top and enjoy!

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