07/31/2026
Best way to test the new olive oil tots 🙂↕️
Most frozen tots are par-fried in seed oil before they’re packaged.
As more people have started asking for non-seed-oil options, we haven’t had many frozen alternatives.
Until now, making them from scratch was our only option.
These tater puffs change that, they’re the 1st ones in U.S. food service to be par-fried in olive oil.
HOTDISH WITH OLIVE OIL PUFFS 🥔
Makes: 1 (10.5-inch) cast iron skillet or 4 (10 cm) individual crockpots
- 1 lbs ground beef
- 1 medium yellow onion, diced
- 1 cans cream of mushroom soup
- ⅔ cup milk (add more to thin, if needed)
- 1 c. frozen vegetable mix
- ½ bag Lamb Weston for Chefs tater puffs
- Salt & pepper to taste
- Fresh thyme leaves, for garnish (optional)
- Olive oil, for cooking and spraying
1. Heat oven to 400ºF.
2. Brown the beef in a 10-inch cast iron skillet with olive oil, season, and set aside. Leave about 2 tbsp fat in the pan.
3. Soften the onion in the fat.
4. In a bowl, mix cream of mushroom with milk, fold in the frozen vegetables.
5. Return the beef to the pan with the onion, add the mushroom-veggie mixture, spread evenly, top with tater puffs, and spray with olive oil.
6. Bake for 25 minutes, or until bubbling and tots are deep golden.
7. Garnish with fresh thyme leaves, if using, and serve hot.
