Few foods have the power to turn grown adults into giddy children quite like tater tots do. I’ve heard mothers giggle with glee when they see them on a menu. I’ve witnessed successful chefs speak fondly of their nostalgic properties. I’ve even seen established Men’s Health editors whoop “tots!” when our company cafeteria servethe sacred potato parcels.

When you reheat bagged, frozen tater tots at home, it’s never the same experience. The texture doesn’t come out right. They always taste a little like freezer burn and plastic. They don’t deliver the same happiness.

So make your own damn tots.

Luke Knox, executive chef of Burritt Room + Tavern in San Francisco, CA, provides the easy recipe. Beyond a night in the freezer, the tots will take you about 10 minutes to toss together. All you need is a bowl and a box grater. Plus, the recipe includes cheese!

Make a batch. Serve them with ketchup or Sriracha mayo. Instill giddiness.

Cheesy Tots

Recipe by Luke Knox, executive chef of Burritt Room + Tavern in San Francisco, CA

What you’ll need:
3 cups shredded* Russet potatoes (about 2 to 3 medium potatoes)
¼ cup flour
1 egg
1 cup grated cheese (your choice)
½ Tbsp salt
1 tsp ground cayenne pepper
1 tsp paprika
1 tsp freshly ground black pepper

How to make it:

1. Place the shredded potatoes on a clean cloth and wring out the water in the potatoes.
2. In a large bowl, combine the potatoes with the remaining ingredients. Form the mixture into tater tots. Place the tots on a baking sheet and freeze them overnight.
3. Fry the tater tots in canola oil at 320°F until browned, about 5 minutes, or lightly coat them in oil and bake in a 425°F oven until browned, about 15 minutes. Makes 4 servings.

*Make sure you use the largest holes on the box grater. The tiny ones produce hard-packed tater tots instead of fluffy ones.

Try our other male fertility recipes.

Source : Men’s Health

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