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.