Spicy Mayonnaise
1 cup mayonnaise
1 teaspoon adobo sauce from canned chipotles in adobo
1 teaspoon gochujang (Korean hot pepper paste)
¼ teaspoon hot smoked Spanish paprika (optional)
Kosher salt and freshly ground black pepper
“Tater Tots”
3 medium russet potatoes (about 2 lb.), scrubbed
2 scallions, chopped
½ cup seasoned Italian breadcrumbs
¼ cup heavy cream
1 tablespoon sour cream or plain yogurt
1 tablespoon unsalted butter, room temperature
½ teaspoon granulated garlic
¼ teaspoon freshly ground black pepper
2 teaspoons kosher salt, plus more
2 tablespoons grated Parmesan, plus more
2 large eggs, beaten to blend
Vegetable oil (for frying; about 3 cups)
Preparation:
spicy mayonnaise:
1.Combine mayonnaise, adobo sauce, gochujang, and paprika, if using, in a small bowl; season with salt and pepper.
DO AHEAD: Mayonnaise can be made 1 week ahead. Cover and chill.
“tater tots”
1.Preheat oven to 400°. Prick potatoes all over with a fork and bake directly on oven rack until very soft when squeezed, 60–75 minutes. Let cool slightly.
2.Cut potatoes in half and scoop flesh into a medium bowl; discard skins. Mash, then mix in scallions, breadcrumbs, cream, sour cream, butter, granulated garlic, pepper, 2 tsp. salt, and 2 Tbsp. Parmesan. Mix in eggs just until combined. Roll 1-tablespoon portions of potato mixture into balls.
3.Pour oil into a medium skillet to a depth of ½" and heat over medium heat until bubbles form immediately when a little potato mixture is added. Working in batches, fry tots until deep golden brown, about 3 minutes per side. Drain on paper towels; season with salt. Serve with spicy mayonnaise.
