Spicy Pepper Jack Tater Tots

Chef Ray Skradzinski from Republic Texas Tavern stops by Good Day to make spicy pepper jack tater tots that would be perfect for a Super Bowl party.

Spicy Pepper Jack Tater Tots

2 lbs Yukon Gold potato shred 
1/2 lb  Pepper jack cheese     
1 tsp Ancho powder    
1//4 tsp Cayenne pepper  
1/4 tsp Garlic granular powder 
1 Tbsp Salt
1 Tbsp Parsley
1 Tbsp Corn starch  

Begin cooking potatoes in water until 90% cooked and knife tender. Remove from water and cool in the fridge uncovered to let steam escape.

Once cooled, grate on a box grater on the largest hole. 

Next gently fold all ingredients together gently in mixing bowl. 

Warm up a pan with a quarter inch of oil in it to around 300 degrees. Scoop small balls out of mixture and form into a barrel, then lightly dust in cornstarch. Lightly fry in a pan until all sides are golden brown, place on paper towel to drain excess oil. Serve hot.

LINK: republic1836.net