Tater Tots® with Truffle Aioli
1 (28 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
¼ cup mayonnaise
⅛ cup sour cream
4 tablespoons truffle-infused olive oil
1 teaspoon minced garlic
1 teaspoon lemon juice
½ teaspoon ground black pepper
¼ cup shaved fresh Parmesan cheese
2 tablespoons chopped fresh parsley
Preheat the oven to 450 degrees F (230 degrees C).
Spread potato nuggets in a single layer on a baking sheet.
Bake in the preheated oven until tots are golden brown, about 25 minutes.
Meanwhile, whisk mayonnaise, sour cream, 1 tablespoon truffle oil, garlic, lemon juice, and pepper in a mixing bowl. Set aioli aside.
Remove tots from the oven and transfer to a large bowl. Let cool for 5 minutes. Drizzle with remaining 3 tablespoons truffle oil; toss to combine. Add Parmesan cheese and parsley; toss to combine. Serve tots with reserved aioli.
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