The "Ba-Rocky Road" at Scoops isn't vegan, and there's no time for a "Yes We Pe-Can Cheesecake" like that dude on NPR is making, so I'll just have to settle for some good old-fashioned....
No On Eight----er Tots
(Yeah, I know. It's a stretch. Do you have something better?)
1 lb. red potatoes
1 tsp. minced chives
1 Tbsp. flour
1/2 tsp. salt
black pepper
oil for frying
1.Cover the potatoes with water and bring to a boil. Turn the heat down a bit and simmer for about 12 minutes, until you can pierce a potato with some resistance. Drain potatoes and set aside to cool. When potatoes are cool enough to handle, coarsely grate them on a box grater. (I shredded the skin as well because I was using organic potatoes - I’ll leave that decision up to you. Feel free to slip off the skins if you care to.)
2. Place the shredded potato in a medium bowl and add the chives, salt, pepper, and flour. Gently toss to mix. Scoop about a tablespoon of the mixture into your hand. Roll between your palms to make a fat little log, and flatten the ends to make your perfect tater tot. You'll be tempted to make them bigger as you go to get this part done faster. I discourage that - you'll have less of the essential crispy bits, and it's a perfect meditative activity to fill your time while you listen to results come in. Better yet, find a kid to help you - it's surprisingly fun and easy.
3. Heat about an inch and half of oil in a small sauce pan over medium-high heat to deep-fry. If you have a thermometer, the oil should be 350 degrees. If you don’t, wait until it’s good and hot, and it will take 2 - 3 minutes to get a nice golden brown on your tots. Don't crowd them tots in the pan either.
4. Drain on a paper towel or on a cooling rack set over a cookie sheet and serve with ketchup.
Makes about 3 dozen 1-inch tater tots.
