Thanksgiving Recipe: Gouda Tater Tots From Meat Market's Sean Brasel
Courtesy of Meat Market
Thanksgiving is only a week away. Friends and family are making the trek to Miami for a little well-needed sunshine and you're tasked with preparing a fabulous dinner. Don't stress because Short Order's got your back. We've asked Miami's hottest chefs and bartenders for tips and recipes to make your turkey day the most delicious ever. Each day, we'll share a recipe or tip with you, along with some thoughts from each chef on what the holiday means to them.
Potatoes might just be the perfect food. Whether mashed, boiled, baked or "totted", it's tough to go wrong with a good spud. And no Thanksgiving is complete without an appearance from the world's most versatile starch.
Meat Market's Sean Brasel offers up a recipe for gouda-infused tater tots - a tasty twist to the traditional side dish. So if you thought it couldn't get better than the Ore Ida incarnation of these grade school treats - prepare to be wowed by a more grown up version.
Sean shares why this recipe is perfect fit for all:
"Thanksgiving is about family - adults and kids coming together for a day of football and food. The gouda tater tots are a hit with the kids and the parents, and are a departure from the typical potato or sweet potato dish."
3 large russet potatoes
3oz smoked cheddar cheese
3oz Gouda cheese, shredded
1 teaspoon salt
¼ teaspoon ground black pepper
Cornstarch for dredging
Preheat oven to 350 degrees. Roast the potatoes, with their skin on, for 25 minutes (they should still be hard in the middle). While still hot, carefully peel potatoes and shred on a box grater into a bowl; cool slightly. Once potatoes are warm, mix in the cheese and season with the salt and pepper. Form into half ounce cylinders, 1½ inches tall and 1 inch round; reserve in the fridge. Heat oil to 350 degrees in a large pot. Just before serving, cover the tater tots in cornstarch and drop in oil. Fry until golden brown. Serve immediately.
Follow Hannah on Twitter @hannahalexs.
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