Perfect combination of crispy crunch and savory, cheesy twang

Everyone likes to watch the magician perform. With gourmet Tater Tot Waffle Snacks, anyone can be the star of the show. These hot appetizers hit the jackpot of deliciousness with 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


  • 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


  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 this one 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 fresh Parsley leaves
  • 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

Want to know more about how to select the best bottle for your budget? You can find a great bottle at any price range if you know how to determine quality vs. price. Learn more in our primer Selecting the Best Wine for Your Budget.

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.
France: Champagne, Crémant, Mousseux
Germany: Sekt
Italy: Asti Spumante, Prosecco, Prosecco Rosé
Spain: Cava
Texas: Albarino, Trebbiano, Picpoul Blanc, Pinot Grigio, Rosé
West Coast: Sauvignon Blanc, Fume Blanc, Rosé
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
Texas: Vermentino, Semillon, Chardonnay
West Coast: Pinot Gris, Fume Blanc, Chardonnay
Austria: Gruner Veltliner
France: Chablis, Macon Village/Saint-Véran, Alsace Pinot Blanc, Picpoul Blanc
Italy: Vermentino, Verdicchio, Fiano, Greco, Cortese (Gavi)
Texas: Roussanne, Vermentino, Chardonnay
West Coast: Pinot Gris, Chardonnay, Viognier
France: white Bordeaux, Puligny-Montrachet, Chassagne-Montrachet, Charlemagne, Marsanne, Viognier, Roussanne, Alsace Pinot Gris
Italy: Chardonnay
Texas: Riesling, Chenin Blanc, Gewürztraminer
West Coast: Riesling, Gewürztraminer, Chenin Blanc
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.

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