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Haute Dish gets a nod in Bon Appetit

A blog post from Bon Appetit, the culinary magazine, describes the “Return of the Tater Tot.”

“Most people forgot the Tater Tot once they graduated from the lunchroom,” writes Foodist blogger Andrew Knowlton.

But Knowlton has long kept a bag of Ore-Ida Tots on hand for late-night snacks or treats for his daughters. “They’re great baked, even better fried,” he says, adding, “And while they'll always be second to french fries, chefs are starting to show them some respect on menus.”

Some restaurants serve them traditional style, while others take them up a notch with "Totchos," Tot casseroles, he says.

Haute Dish in Minneapolis also has an “upscale version served with short ribs,” he adds.  

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