Manchego cheese and sundried tomato tater tots - DC News FOX 5 DC WTTG

Manchego cheese and sundried tomato tater tots

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Get this recipe courtesy of chefs Matt Mathiak and Ryan Senk from the Detroit Zoo. Learn more about Sunset at the Zoo being held on Friday, June 14, by logging on to

36oz of Fresh Shredded Potatoes
1 Large Egg
½ Cup of All Purpose Flour
8oz of Grated Manchego Cheese
6oz of Oil Packed Sundried Tomatoes, Diced Small
8oz Vanilla Yogurt
1 Dash of Black Pepper
½ Tsp of Saffron
7 Fresh Basil Leaves
1 Dash of Salt
8 Fresh Chives

Take shredded potatoes and lay flat on sheet pan. Bake at 350 degrees for 10-15 minutes. Take potatoes out and allow to cool. As potatoes are cooling, make saffron yogurt dip. Take 1Tbs of boiling water and add saffron.  Let sit for 4 minutes. In a separate bowl add yogurt and whisk till smooth. Then add salt, pepper, and saffron water. Stir with whisk till all incorporated. Then small dice your chives and basil. Add to yogurt and gently fold in with spatula. Place in refrigerator till ready to use.

Take cooled potatoes and place in large bowl. Dust with ½ cup of flour, and then add egg. Mix up gently by hand to incorporate egg. Next add sundried tomatoes and cheese.  Gently mix by hand until ingredients are incorporated. Add salt and pepper to taste.

Take potato mixture and place on cookie sheet to desired thickness of tater tot. Press mixture down and place in freezer for 1 hour or until firm. Cut out your tots using a round cookie cutter (smaller is better). After cutting out tots deep fry at 350 degrees for 3 minutes or until they are golden brown. You may also bake in a 350 degree oven for 15 minutes or until browned.

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