Tater Tots With Caviar – The New York Times

My name is Yann Nury, and I’m a chef. I wanted to become a chef when I fell in love with a very special dinner when I was eight — the anniversary of my parents, three-Michelin-star restaurant, all the atmosphere, the food, the formality. Today, we’re going to focus on canapés or hors d’oeuvres, little one-bite delicacies. As a child, before Christmas dinners, they were always my favorite moment. So our first canapé today will be the tater tots and caviar. And for that, you’ll need a russet potato, your favorite form of fat — in this case, we use duck fat — sea salt, fresh lemon, and of course, to finish, your favorite caviar. So we’ll start by peeling your potatoes. Once your potatoes are grated, you want to go straight into your first bath, cooking until they get transparent. Cover and press. So once your potatoes have time to cool down, ideally overnight, you get this potato cake. And we shape small bite-size tater tots. You’re going to have to fry your tater tots to a golden crispy texture. Take them out when they just start to turn golden and assemble the tater tots. And the way to finish them here in-house, we confit our Sorrento lemon. That brings a touch to the tater tots, or you can simply zest some fresh lemon on top.