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Savory Potato Tots

Light and crispy dauphine potatoes with prosciutto, shallots and herbs.

Yield: 397 tots
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Savory Potato Tots


1  pouch Brilliant Beginnings® Potatoes
1  Tbsp Butter
1 1/2  cups Prosciutto, diced small
2  Tbsp Garlic, minced
2  Tbsp Shallot, minced
2  tsp Herbs des Provence
1/2  cup Parmesan cheese, grated
  Choux Paste:
1  cup Water
6  Tbsp Butter
1/2  tsp Kosher salt
1 1/2  cups Flour
1  cup Liquid whole eggs


  1. Prepare potato base according to directions. Hold hot.
  2. Melt butter in a large skillet over medium heat, add prosciutto, garlic, shallot and Herbs des Provence. Cook, stirring frequently, until shallots are translucent, about 5 min.
  3. Stir butter mixture and parmesan cheese into potatoes. Spread mixture onto sheet pans and cool completely, about 60 min.
  4. Prepare Choux Paste: Boil water, butter and salt over medium-high heat, until butter is melted. Add flour all at once, and cook, stirring constantly until a smooth dough is formed that no longer sticks to the sides of the pan, about 3 min.
  5. Remove choux paste from heat and transfer to the bowl of a 5-quart electric mixer fitted with the paddle attachment. Beat on low speed until smooth, about 1 min. Add eggs, in three additions, until completely incorporated to form a smooth dough. Heat deep fryer to 350° F.
  6. Beat prepared potato mixture into Choux Paste, on low speed, in three additions, until thoroughly combined, scraping down the sides of the bowl twice, about 1 min.
  7. Fry ½ oz balls, in small batches, using a #60 scoop until golden brown, turning once, about 2 min per batch. Serve immediately.
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