Aired March 17, 2017
For the tots:
1 2-pound bag Tater Tots
3 sprigs fresh rosemary, stemmed and chopped
1/2 teaspoon flaky sea salt
For the dipper:
1/2 cup sour cream
2 teaspoons Dijon mustard
2 teaspoons malt vinegar
Sea salt and freshly ground black pepper
Cook tater tots according to package instructions. While tots are still hot from the oven, toss with chopped rosemary and flaky sea salt.
Combine sour cream, mustard, and malt vinegar in a small bowl. Season to taste with salt and pepper.
Serve tots with malt vinegar dipper.
Jeff Mauro’s Tot’tine
'Hot to Tot' Turkey Sandwiches