Whether you make the from-scratch, Homemade Potato Tots {recipe above} or rely on tried-and-true Tater Tots originals, ketchup is often the condiment of choice. Want something more? How about a cheesy dip? Or a spicy chipotle mayonnaise? Or a quick soy-based sauce? Before you dismiss Tater Tots and it's ilk as another example of mid-20th century American food tinkering, consider where tots may actually came from. French-born and trained Jacques Pepin has an affirmative reply to the question of "If there was a classic culinary antecedent for tots." "Certainly potato croquettes {riced cooked potato and egg yolk shaped like corks, balls or disks, breaded and fried} or potato duchesse {the same but no breading and baked} are the ancestors," says Pepin. He points curious cooks to "The Fannie Farmer Cookbook" and other classics for recipes.
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