Everyone likes to watch the magician perform. With gourmet Tater Tot Waffle Snacks, anyone can be the star of the show. Delivering the perfect combination of textural crispy crunch and savory with a cheesy twang, these hot appetizers hit the jackpot of deliciousness. The enticing smells will mean that sharing isn’t optional!
We found that tater tots made with white potatoes yield the best results. Sweet potato versions will work, but have more fat that requires rotating the waffle iron to a vertical position in order to allow it to drain. The higher moisture content means that they will take longer to cook.
|Cook time:||7 – 10 minutes per waffle|
|Servings:||2 – 4 per waffle|
- Tater Tots (28 – 32 ounce pkg will yield 3 – 4 waffles) at room temperature or defrosted in microwave
- Semi-soft to Semi-hard Cheeses (1 slice or 1 ounce per waffle): Gouda or Gouda/Swiss blend, Gruyere, Manchego, Monterey Jack/Pepper Jack, Muenster, Sharp Cheddar, blend of shredded Italian cheeses with Asiago
- paper thin slices of Charcuterie: Prosciutto, Copa or Jamon
- Grapeseed Oil or Duck Fat Cooking Spray
- Dipping Sauces of choice — see options below
- Set up a serving station with waffle maker, cooking oil spray, tater tots and a selection of meats and cheeses. Preheat the waffle maker to medium to medium-high heat.
- When the waffle maker is ready, arrange tater tots in an even layer and close the lid. Once the escaping steam begins to subside, raise the lid to check for crispness. The tot waffle should be crisp with little moisture remaining before adding cheese and meat. When waffle reaches desired crispness, add cheese and top with a slice of charcuterie, close lid and cook for another minute or so depending on the heat setting. The cheese should be melted and crisp where it has spread beyond the meat, but not burned. Carefully remove waffle and palace on a cutting board, slice into sessions and serve with dipping sauces.
Dipping Sauce options
Dijonnaise with hint of Horseradish
- ½ cup Mayonnaise
- 1 tablespoon Dijon Mustard
- Dash of prepared Horseradish to taste
In a small mixing bowl, combine all ingredients. Cover and chill for at least 2 hours before serving.
Louisiana-style Remoulade Sauce
There are many versions, but we like Emeril Lagasse’s version from Emeril’s TV Dinners for the freshness that the herbs impart.
- 1 cup Mayonnaise
- 2 tablespoons Creole or whole-grain Mustard
- 2 tablespoons Ketchup
- ½ cup finely chopped Green Onions (green part only)
- 2 tablespoons finely chopped Celery
- 1 ½ teaspoons chopped Garlic
- 1 teaspoon sweet Paprika
- 1 teaspoon Louisiana-style Hot Sauce of choice
- Salt & freshly ground Black Pepper to taste
In a medium-size mixing bowl, combine all ingredients. Cover and chill for at least 2 hours before serving.
Ranch or Honey Mustard Dressing/Dip of choice
We prefer those found in the refrigerated section of a grocer’s produce department.
Wine Pairing Guide
Less expensive reds are made to enjoy as soon as you uncork. Pour and enjoy! More expensive reds typically need 20 to 40 minutes to decant (breathe) to enjoy to their fullest.