(A lively crowd enthusiastically cheers) Thank you, thank you. Hi, thank you. I’m Adam, and I’m Ryan, and we are Husbands that Cook. We’re incredibly excited to be here, and it’s wonderful to see so many of you. For those of you visiting for the first time, welcome. We are husbands—we were married in 2006—and we love to cook! Today we are thrilled to introduce something entirely brand new; an appetizer that’s on the brink of stardom and ready to go viral. Friends, families, and people all across the globe… let the potato party proceed! If you like Indian samosas, you are going to instantly fall in love with our Samosa Tots.
We know what you’re thinking: how did the idea for Samosa Tots come about? For those of you reading this in the evening, may we first offer you a splash of bourbon cream to unwind? Or perhaps you just woke up, so a mid-morning fizz would be a more appropriate selection to kick off the day. It all started one stormy night in February. We were making the Indian samosa recipe from our cookbook when one of us had an idea: “What if we turned these golden pastries into veggie burgers?” The experiment was a success and our vegetarian Samosa Burgers were born into the world. Then we had another idea: what if we took these same flavors and transformed them into tater tots? The gates of heaven burst open and choirs of angels began singing in our kitchen. As we wiped away the tears of joy falling down our cheeks, we congratulated each other, then clinked glasses and exchanged enthusiastic cheers. We were both too excited to sleep, but in the morning we celebrated—with mid-morning fizzes, and, well… more Samosa Tots, of course!
Samosa Tots are everything you can imagine and more. Inspired by traditional Indian samosas, these mini tots are packed with flavor in every bite. In this easy recipe, russet potatoes are mashed with melted butter and few dollops of tangy goat cheese until extra smooth and creamy. Tossed with sautéed onions, garlic, and fresh ginger, and generously spiced with cumin, garam masala, curry powder, and turmeric, these crispy baked nuggets also have a hint of heat from a serrano pepper. Served with traditional Cilantro-Mint Chutney and Tamarind Chutney for dipping, your next date night in is starting to sound… tot-provoking! Elevate your evening and make our Masoor Daal to accompany these tasty Indian-spiced potato bites. And if you’re planning a romantic marriage proposal, you might want to consider adding our Chai Cupcakes with Brown Butter Chai Frosting to the menu to really seal the deal… just sayin’!
Makes about 36 tots
1 tablespoon vegetable oil
1/2 medium onion (145 g), finely chopped
1 large garlic clove (5 g), minced
1/2 teaspoon grated fresh ginger (about a 1-inch piece)
1/2 serrano pepper, minced, seeds and white ribs removed if desired (see note)
3/4 teaspoon plus 1/8 teaspoon salt
3/4 teaspoon garam masala
1/4 teaspoon ground cumin
1/4 teaspoon curry powder
1/8 teaspoon ground turmeric
1 tablespoon (3 g) minced fresh cilantro
12 ounces (340 g) russet potatoes, peeled and cut into 1/2-inch cubes
1/4 cup (38 g) finely chopped carrots
1/4 cup (33 g) fresh or frozen peas
1/2 cup (75 g) crumbled goat cheese (see note)
1 tablespoon melted unsalted butter
1 large egg
2/3 cup (45 g) panko bread crumbs
extra virgin olive oil, for brushing
Tamarind Chutney (recipe below)
Cilantro-Mint Chutney (recipe below)
Preheat the oven to 400°F/204°C and line a rimmed baking sheet with parchment or a silicone baking mat.
Place a large skillet over medium heat. When hot, pour in the oil and add the chopped onion. Cook until golden, 7 to 9 minutes. Add the garlic, ginger, serrano pepper, salt, garam masala, cumin, curry powder, and turmeric. Cook for 1 to 2 minutes more, stirring often, then remove from heat, add the cilantro, and stir to combine. Set aside.
Meanwhile, bring a large pot of unsalted water to a boil over high heat. When boiling, add the potatoes and return to a boil. Lower heat to a simmer, and set a timer for 10 minutes. When 5 minutes remain on the timer, add the chopped carrots. When 3 minutes remain, add the peas. When the timer rings, test the potatoes for doneness by piercing them with a fork—they should be tender all the way through. Cook 1 to 2 minutes more, if needed. Then drain the vegetables into a colander, and transfer them to a large heatproof mixing bowl.
Using a potato masher or the back of a spoon, mash the potatoes until there are no lumps remaining. Add the goat cheese and melted butter, and stir until evenly blended and smooth. Add the cooked onion mixture, and stir to combine. Taste for salt and adjust as needed (see note). Then add the egg and breadcrumbs, and stir until evenly blended. Cover the bowl and let rest for 10 minutes.
Using your hands, form the mixture into 1 1/2-inch cylindrical tots, using about 1 tablespoon of potato mixture per tot. Place the tots on the prepared baking sheet about 1 inch apart. Lightly brush the tots with olive oil, then bake for 30 to 35 minutes, flipping them over halfway through. Serve while warm, with Tamarind Chutney and Cilantro-Mint Chutney for dipping (see recipes below), and enjoy!
Makes about 1 cup (237 ml)
2 cups (473 ml) water
3 tablespoons tamarind paste (see note)
9 tablespoons (119 g) brown sugar
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon ground ginger
1/4 teaspoon ground cayenne
In a medium saucepan, combine all the ingredients. Stirring occasionally, bring to a boil over medium-high heat, then lower heat slightly to a simmer and cook uncovered until the mixture reduces by about half and thickens enough to coat the back of a spoon, about 30 minutes. Remove from heat and let cool uncovered, then transfer to a covered bowl or jar in the refrigerator until chilled and thickened, 3 to 4 hours or overnight. The chutney will stay fresh in a sealed container in the fridge for up to a week. Before serving, bring the chutney to room temperature.
Makes about 1 1/4 cups
2 packed cups (108 g / about 1 to 2 bunches) fresh cilantro stems and leaves (see note)
1 packed cup (36 g / about 1 to 2 bunches) fresh mint leaves
2 tablespoons freshly-squeezed lime juice
1 serrano pepper, seeds and white ribs removed if desired (see note)
2 large garlic cloves (10 g total)
3/4 teaspoon salt
1/2 teaspoon granulated sugar
1/2 cup (118 ml) water
Wash and dry the cilantro and mint, and place in a food processor or blender. Add the lime juice, serrano pepper, garlic, salt, sugar, and water, and blend until smooth, stopping to scrape down the sides as needed. Taste the sauce for spice, and if more heat is desired, add some or all of the serrano pepper seeds and white ribs, and blend until smooth. Transfer to a bowl or small container, then use immediately, or keep in a sealed container in the fridge for up to 3 days. Before serving, bring the chutney to room temperature.
— In chile peppers, much of the heat is in the seeds and white ribs. Removing them will result in a milder dish, and leaving them in will increase the spice level.
— Goat cheeses vary widely in salt content, so before adding the egg to the potato mixture, taste for salt and add more if needed.
— Tamarind paste is available in the asian section of many grocery stores and also online.
— Did you know that cilantro stems have just as much flavor as the leaves? When measuring out the cilantro, use the entire bunch, not just the leaves. For the mint, however, use the leaves only, discarding the tough stems.