Idaho® Russet Potato Pretzel Tots


Idaho® Potato Pretzel Tots

  • 20 cups Idaho® Russet Potato, fresh, grated
  • 5 eggs, whisked
  • 1¼ teaspoons salt
  • 5 tablespoon Litehouse® Italian Herb Blend
  • 7½ cups Idahoan® Tater Tumblers mix (not hydrated)
  • 8¾ cups all-purpose flour

Poaching Water

  • 6 tablespoons baking soda
  • 24 cups water

Molasses Glaze

  • 2 cups corn syrup
  • 6 tablespoons molasses

Honey Butter Glaze

  • 2 cups unsalted butter
  • 2 cups clover honey
  • ½ cup powdered sugar
  • Vegetable oil, for frying
  • Fresh herbs, for garnish



  1. Combine grated potatoes, eggs, salt, herbs and Tater Tumblers mix.
  2. Fold in the flour and mix until thoroughly combined.
  3. Form into ½ ounce rectangle tots. For bulk preparation use a portion scoop.
  4. Bring the poaching water to a boil with the baking soda and poach tots until they float, about 3 minutes.
  5. Transfer to a wire rack or false bottom lined sheet pan to drain.
  6. Cool then toss with molasses glaze and bake at 350°F for 15 minutes.
  7. Reserve under refrigeration until ready to use.

Molasses Glaze

  1. Whisk together the molasses and corn syrup in a small bowl.

Honey Butter Glaze

  1. Melt butter in a saucepan and then add the honey and powdered sugar. Mix to combine.
  2. Bring to a gentle simmer, then remove from heat.


  1. Preheat fryer to 350°F.
  2. Fry tots for 2-3 minutes or until golden brown.
  3. Toss the tots in the honey butter glaze with fresh herbs and serve immediately.
Print Recipe

Yield: 100 tots

Adam Moore
Flashpoint Innovation
Chicago, IL

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