Tater Tots Tossed in Date Butter

Method

1. 1

   Hot Date! Butter

2. 2

   In a medium bowl, mash together 5 Tbsp. (75 g) butter, room temperature, 3 Tbsp. olive oil, 5 fat garlic cloves, grated with a Microplane or very finely minced, 3 Medjool dates, pitted and finely chopped, 1⁄2 cup (45 g) grated Parmesan cheese, 1 large handful finely chopped soft fresh herbs (parsley, chives, scallion greens, ramps), 1 tsp. lemon zest, 1⁄4 tsp. salt, and a good grind of freshly ground black pepper. Taste and adjust the seasoning. You can use this butter right away—the olive oil will keep it spreadable at room temperature—or store it for later by rolling it tightly into a parchment paper log (twist the ends like you’re wrapping a piece of candy) and chilling it in the refrigerator for up to a week. If you’d like to keep it for longer, you can freeze the butter; just be sure to completely wrap the parchment log in plastic wrap so it doesn’t get freezer burn.

3. 3

   Tater Tots

4. 4

   Preheat the oven to 450°F (230°C).

5. 5

   In a large bowl, toss 2 lb. (910 g) frozen tater tots with 2 tsp. garlic powder (if using), then spread the tots in a single layer on a baking sheet. Be sure to leave room for hot air to circulate around each tot—you may need two baking sheets to achieve this. Bake until the tots are deeply golden and crispy, 35–40 minutes (or follow the package instructions).

6. 6

   Just before the tots are done, in a small saucepan over low heat or the microwave, gently heat 5 Tbsp. Hot Date! Butter, room temperature. Remove cooked tots from the oven and transfer to a large bowl. Drizzle the butter over the tots and toss vigorously and smell delicious. Season with salt and freshly ground black pepper as needed. Serve warm. Have fun.

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