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.

Prep time:variable
Cook time:7 – 10 minutes per waffle
Servings:2 – 4 per waffle

Ingredients

  • 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

Preparation

  1. 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.
  2. 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

CHAMPAGNE & SPARKLING

Domestic
Look for Methode Champenoise or Traditional Method stated on the label. Another option is Pet-Nat (petillant naturel) wine, produced in the artisanale or rurale style.
Imported
France: Champagne, Crémant, Mousseux
Germany: Sekt
Italy: Asti Spumante, Prosecco, Prosecco Rosé
Spain: Cava

CRISP, DRY WHITE or ROSÉ

Domestic
Texas: Albarino, Trebbiano, Picpoul Blanc, Pinot Grigio, Rosé
West Coast: Sauvignon Blanc, Fume Blanc, Rosé
Imported
Argentina: Sauvignon Blanc, Rosé
Austria: Gruner Veltliner
France: Chablis, white Bordeaux, Sancerre, Muscadet, Petit Manseng, Picpoul Blanc, Rosé
Germany: Dry Riesling
Italy: Pinot Grigio, Pinot Bianco, Frascati, Trebbiano, Vernaccia, Garganega (Soave), Orvieto, Gewurztraminer
New Zealand: Sauvignon Blanc
Portugal: Vinho Verde (Blanc or Rosé)
South Africa: Chenin Blanc, Rosé
Spain: Albarino, Verdejo, Godello, Viura, Rosé

UNOAKED, MEDIUM-BODY WHITE

Domestic
Texas: Vermentino, Semillon, Chardonnay
West Coast: Pinot Gris, Fume Blanc, Chardonnay
Imported
Austria: Gruner Veltliner
France: Chablis, Macon Village/Saint-Véran, Alsace Pinot Blanc, Picpoul Blanc
Italy: Vermentino, Verdicchio, Fiano, Greco, Cortese (Gavi)

RICH, MEDIUM to FULL-BODY WHITE

Domestic
Texas: Roussanne, Vermentino, Chardonnay
West Coast: Pinot Gris, Chardonnay, Viognier
Imported
France: white Bordeaux, Puligny-Montrachet, Chassagne-Montrachet, Charlemagne, Marsanne, Viognier, Roussanne, Alsace Pinot Gris
Italy: Chardonnay

AROMATIC, SWEET and SEMI-SWEET WHITE

Domestic
Texas: Riesling, Chenin Blanc, Gewürztraminer
West Coast: Riesling, Gewürztraminer, Chenin Blanc
Imported
Argentina: Torrontes
Germany: Riesling, Gewürztraminer
France: Vouvray (Chenin Blanc) or Blanc Moelleux, Alsace Pinot Gris or Pinot Blanc
Italy: Gargenega, Moscato

In general, pricing is a guideline as to the style of wine making in red wines.
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.

FRUITY, LIGHT-BODY RED
Domestic
Texas: Ruby Cab, Dolcetto
West Coast: Pinot Noir, Barbera, Zinfandel
Imported
France: Pinot Noir, Beaujolais, Côtes du Ventoux, Gamay, Cinsault, Counoise
Italy: Bardolino, Primitivo, Chianti Classico, Nebbiolo
Spain: Tempranillo, Grenache, Carignan