I mean, BEYONCE, Coldplay and tots. Talk about a trifecta.
To be honest, I have never actually watched the Super Bowl for the football, ever. Don’t get me wrong, I love football. But I love college football. Pro is just not my jam. Growing up in Columbus, Ohio, I was raised on college football (you know what team I’m talking about). And we don’t have a pro team, so I guess I just never got on board with it.
And now, living in Chicago, the Bears haven’t given me much reason to jump on the bandwagon either.
Next year I might try one of those fantasy football leagues. Maybe that will force me to take interest. On of my girl friends won $400 in hers. So that certainly interests me, even if the teams do not. 😉
Go Team, Eat Tots!
- For the Tots
- 3 lbs russet potatoes, pealed and halved
- ¼ cup grated yellow onion, drained well
- 1 tablespoon potato starch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 12 ounces American cheese, cut into small rectangles (approximately ¼" x ¼" x 1")
- vegetable or canola oil for frying
- kosher salt for sprinkling
- For the Sour Cream
- 1 cup sour cream
- ¼ cup scallions, chopped, whites and light green portions only
- ½ cup crumbled cooked bacon
- 1 teaspoon Sriracha
- ½ teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon cracked black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon sugar
- In a medium mixing bowl, stir together all of the ingredients for the sour cream, set aside.
- Add the potatoes to a large pot, and fill with water until 1" over potatoes. Bring to a boil over high heat and par boil potatoes (4 - 5 minutes).
- Drain potatoes and let cool to touch.
- Grate the par boiled potatoes using the largest holes on your box grater.
- In a large mixing bowl, add the grated potatoes, onion, starch, salt, garlic and onion powders, mixing well.
- In a large dutch oven or heavy bottomed pot, heat oil (approx 2" deep) over medium heat until a deep fry thermometer reads 350 - 355 degrees.
- Meanwhile, begin to form the tots. Use 1 tablespoon of the potato mixture per tot. I found the easiest way to "stuff" the cheese in was to flatten out the portioned potato mixture on a cutting board, lay the cheese on top, then begin to build up the sides around the cheese and finish forming gently in your hand. Make sure no cheese is visible from the outside of the tot and that tot is packed together well. Place the formed tots on a baking sheet in preparation to fry.
- Working in batches (I did 6 at a time), gently place the tots into the hot oil, frying for 2 - 3 minutes or until golden brown. Carefully remove tots with a spider or slotted spoon and transfer to a paper towel lined baking sheet to absorb excess oil, immediately sprinkling them with salt.
- Serve warm with sour cream dip.