Ingredients:

  • 1 (32 oz) bag frozen, unseasoned tater tots
  • 1/2 cup (113g) Unsalted Butter, melted
  • 1/2 cup (120ml) Frank’s RedHot Original Cayenne Pepper Sauce
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Fine Sea Salt
  • 1/2 cup (120g) Full-Fat Sour Cream or Plain Greek Yogurt
  • 1/4 cup (55g) Mayonnaise
  • 2 ounces (55g) Crumbled Blue Cheese
  • 1 tablespoon Fresh Lemon Juice
  • Pinch of Black Pepper
  • 2 tablespoons Fresh Chives, finely chopped
  • Extra Blue Cheese crumbles (optional, for garnish)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.
  2. Arrange the frozen tater tots in a single layer on the prepared sheet, ensuring they aren't overcrowded.
  3. Initial Cook: Bake for 15 minutes.
  4. Flip the tots using a spatula. Return to the oven and bake for another 10–12 minutes, or until deeply golden brown and visibly crispy.
  5. While tots bake, whisk together the melted butter, hot sauce, Worcestershire sauce, garlic powder, and salt in a small bowl until fully emulsified to create the Buffalo sauce.
  6. Once the tots are perfectly crisp, immediately transfer them to a large, clean mixing bowl. Pour about three-quarters of the Buffalo sauce over the tots and toss gently but thoroughly until every tot is coated.
  7. Prepare the Drizzle: In a separate small bowl, whisk together the sour cream/yogurt, mayonnaise, lemon juice, black pepper, and crumbled blue cheese until just combined.
  8. Transfer the sauced Buffalo Tater Tots to a serving platter. Drizzle generously with the blue cheese mixture.
  9. Garnish with fresh chives and any extra blue cheese crumbles. Serve immediately.