Seasoned Tater Tots With Sour Cream Chile Dip

These seasoned baked frozen tater tots are a delicious side dish or snack perfect for parties or game day. They are super easy to make and so customizable. Simply toss the frozen tater tots in olive oil and seasonings and bake until deeply golden and crispy. They are normally enjoyed like fries with ketchup but we love them with our creamy green chile sauce which goes perfect with the spiced tater tots. That being said they also make a perfect side dish for tacos, burgers or hot dogs too.

Seasoned Baked Tater Tots Recipe Ingredients

• TATER TOTS: Frozen tater tots are small, cylindrical, or barrel-shaped bites of grated potatoes that are pre-fried and then frozen for convenient heating. I like to use the standard size not the minis because they make the perfect bite size snack. We do not let them thaw before baking. Use any brand you prefer and use the instructions on the package as a guide for how long to cook them.
• OLIVE OIL: This is to toss the tots in and to lightly coat with all the seasoning so they have loads of flavor and help them crisp up nicely.
• HERBS & SPICES: For maximum flavor we did a blend of granulated garlic, onion powder, smoked paprika, chili powder, ground cumin, ground coriander, cayenne, and oregano. This is basically a Tex-Mex taco seasoning blend. If you have your own taco seasoning blend you can substitute that - approximately 2 tablespoons - adjust to taste and that goes for the spices I have listed in my blend as well. For the sauce I like to use fresh cilantro and use it to garnish as well. TIP: most standard frozen tater tots are high in sodium so I usually do not add salt to the season blend but if you want to you can. You can always sprinkle a little salt on them after they are baked if needed.
• SOUR CREAM: I use full fat sour cream for the sauce for maximum creaminess.
• LIME ZEST: The lime zest adds flavor to the sauce. Feel free to add a squeeze or two of fresh lime juice if you wish.
• GREEN CHILES: Canned green chiles are roasted, peeled, and diced or whole mild pepper varieties packed in water with salt, citric acid, and sometimes vinegar. For this recipe we will drain off as much of the liquid as possible to keep the sauce thick.
• GARLIC: Fresh minced garlic is great for adding flavor to the sauce but you can use granulated garlic if you want a substitute
  
  

How To Prepare Seasoned Tater Tots

1. Toss Tots With Oil & Seasonings: In a large bowl combine spices and oil then toss frozen tots in the bowl until coated.
2. Bake Tater Tots: Spread out seasoned tater tots in an even layer in prepared pan then transfer to preheated oven and bake until deeply golden and crispy.
3. Prepare Sauce: Place all the sauce ingredients into a food processor or mini chopper and process until smooth.
4. Serve: Serve the tater tots hot and crispy with the dipping sauce
   
   

Expert Tips for Maximum Crispiness When Cooking Frozen Tater Tots

• Make Sure Oven is Preheated: Before you start tossing tots make sure your oven is preheated so you can put the tots in the oven as soon as possible.
• Don’t Overcrowd: Give them space on the pan to avoid steaming. Use 2 pans if needed.
• Longer Cook Time: Cook until they look almost too dark; this ensures a very dry, crispy exterior. This may take longer than package directions.
• Use Convection Setting: If your oven has a convection setting, use it. I love this setting on mine. I start off on standard oven bake setting but for the last 15 minutes I turn on convection setting until tots are crispy. It helps circulate the hot air all around to evenly crisp them up. Convection setting is like using air fryer - which by the way you can use instead which may also reduce cooking time.
• Preheat Pan: Preheating the baking sheet makes the outside crisp up immediately. I don’t usually do this because I find I don’t need to but feel free to do so if this works for you. Just be careful with the hot pan.
• Transfer to Cooling Rack Once Baked: If you aren’t eating the tots immediately I scoop the tater tots from pan directly onto clean cooling rack and this allows any moisture evaporation to happen without steaming them while they sit on a hot pan. The longer they sit on hot pan after they are cooked the more likely they will soften. A wire rack allows air to circulate around all sides, preventing steam from being trapped and causing sogginess.
  
  

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