Every school cafeteria served these classic morsels.  They, in my youth, were served with something called a “Sloppy Joe”.  Hey, at least they were warmer than the Sloppy Joes because they were under the heat lamp.  Why do we have to settle for something out of a bag when we can have something that is more than just potato dust and salt?

Here is my new take on the Thursday lunch side at Clara Barton Junior High.  These are not tots; they are giants.  They have spicy chorizo, creamy cheddar and tangy onions They are also air fryer crispy so have less fat.  Hope you like them.

4 medium russet potatoes

1/2 cup milk

1/2 stick butter

Salt and pepper

2 tablespoon flour or potato starch

1 pound chorizo I used Rainbow Acres Farms

1/2 cup cheddar cheese, grated

1/4 cup cilantro

1/2 cup red onion, diced fine

2/3 cups bread crumbs

1 egg beaten

Optional: red pepper flakes for some heat.

Peel and cuts potatoes in quarters

Boil potatoes in a 2 quart sauce pan with draining lid  until fork tender

Drain

Add butter and mash with mixer on low

Add milk a little at a time until almost smooth (a little chunky)

Remove chorizo from casing

Brown chorizo in a skillet

Chop cilantro

Mix potatoes, chorizo, flour, cheese, salt and pepper, cilantro, and eggs  until all ingredients are combine

Refrigerate for 1 hour

Roll on a cutting board into logs that are 1 1/2 inches long and 1 inch thick.

Roll in Panko bread crumbs (I tried regular but they don’t brown as well)

Spray tots with cooking spray

Cook in an air fryer for 8 minutes

Turn over spray with cooking spray and cook for 7 minutes until brown

Serve with chili garlic sauce or buffalo wing sauce