Tomato Soup and Grilled Cheese with a side of
Cajun Tots at Brick House Tavern & Tap
CAJUN TATER TOTS
Brick House Tavern Restaurant Copycat Recipe
5 teaspoons Cajun seasoning
1 heaping teaspoon black pepper
1 heaping teaspoon dried rosemary
3/4 teaspoon cayenne
1/2 teaspoon salt, more for finishing
6 tablespoons butter
2 tablespoons vegetable oil
1 teaspoon garlic powder
1/2 teaspoon dried onion powder
1 (32 oz.) package Ore Ida Tater Tots
Preheat the oven to 425 degrees.
Combine all spices in a small bowl and set aside.
Pour the oil in a small saute or frying pan. Add the butter and heat over medium heat until the oil and butter mixture begins to boil around the edges. Combine the spice mix with the oil and butter mixture and stir well.Stir to combine. Remove the pan from heat and set aside to allow the flavors to "infuse" into the oil mixture.
Working in batches, toss the tater tots in a bowl with the spice sauce by pouring 1/3 of the sauce into a large bowl and swirl to coat the sides of the bowl. Add 1/3 of the tater tots to the bowl. Cover the bowl tightly with plastic wrap and toss the tater tots to coat with sauce.
Place the tater tots on a baking sheet. Repeat until all of the tater tots are covered and on the baking sheet. Bake at 425 degrees for 25 to 35 minutes or until very crispy. Remove from the oven and immediately sprinkle with additional salt to taste. Serve hot.