When Tater Tots began arriving in grocery stores in 1954, they quickly caught on as a snack food, a side dish, and the foundation for casseroles at dinner tables across America.
During the next 60 years, foodservice operators capitalized on tot popularity, enthusiastically integrated them into menus ranging from quick-service to white tablecloth. As these bite-sized potato croquettes officially move into middle age, the Idaho Potato Commission (IPC) salutes the tot as both an inspired potato product and a springboard for potato creativity.
The IPC boasts a collection of innovative tot recipes and variations on the theme. For signature housemade tots, operators can add aromatics (truffles), herbs (parsley, rosemary, sage), and proteins (crumbled bacon, shredded crab) to the mix before frying. Other operators raise the bar by stuffing the tots with elaborate fillings like Parmesan or Blue Cheese, braised pork, and curried chicken. Still others use the classic Tater Tots as a base for loaded tots, poutine, nachos, chili, and breakfast scrambles.
In honor of the Tater Tot 60th birthday, the Idaho Potato Commission urges operators to fire up a potato tot special (it’s bound to be popular!). To research tot recipes or for help with All Things Potatoes, visit foodservice.idahopotato.com. While on the site, check out the IPC’s comprehensive recipe database, refer to a helpful size guide and Idahopotato preparation tips, and find answers and solutions to operational and culinary FAQs.
