Crispy Potato Tottlers with Pimento Cheese and Guajillo Ketchup
These crispy potato fritters combine tender russet potatoes with bacon, scallions, and fresh herbs, formed into compact rounds and double-fried for maximum crunch. Served over creamy pimento cheese made with sharp cheddar and cream cheese, they're finished with a smoky-sweet guajillo pepper ketchup that adds depth and mild heat. Perfect for upscale bar snacks or appetizer platters, these tottlers offer a sophisticated twist on loaded potato skins with their restaurant-quality presentation and bold flavor combinations.
Ingredients
- 15 pounds Idaho russet potatoes, peeled and diced 1/2-inch cubes
- 12 strips bacon, cooked, chopped
- 1 ½ quarts scallions, thinly sliced
- 6 tablespoons fresh rosemary, finely chopped
- 6 tablespoons paprika
- 3 tablespoons granulated garlic
- 25 pounds cream cheese, room temperature
- 5 pounds white Cheddar cheese, shredded
- 2 cups mayonnaise
- 1 cup sambal oelek or sriracha
- 1 ½ teaspoons granulated garlic
- 4 dry guajillo peppers
- 6 tablespoons ketchup
- ½ cup water, reserved from peppers
- 1 tablespoon honey
- 1 tablespoon dark brown sugar, packed
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 2 teaspoons fresh oregano
- 2 teaspoons fresh oregano, finely chopped
- 2 teaspoons fresh thyme, finely chopped
Instructions
- 1
Boil diced potatoes in salted water until just tender
- 2
Drain potatoes well and refrigerate until cool
- 3
Fry potato cubes in oil until medium golden brown
- 4
Combine fried potatoes with bacon, scallions, rosemary, paprika and garlic
- 5
Mash half the potato mixture by hand to create chunky texture that holds together
- 6
Press portions firmly into ring molds and refrigerate until cold
- 7
Combine cream cheese, cheddar, mayonnaise, sambal oelek and garlic for pimento cheese
- 8
Soak guajillo peppers in warm water until softened
- 9
Remove pepper stems and seeds, reserve soaking water
- 10
Blend peppers with reserved water and remaining ketchup ingredients until smooth
- 11
Fry molded tottlers until browned and crispy
- 12
Spread pimento cheese on plates and arrange tottlers on top
- 13
Garnish with sour cream, guajillo ketchup, bacon bits and green onions
Tips
Double-frying creates the perfect texture - first fry cooks through, second fry adds crispiness
Pack the potato mixture very firmly in molds to prevent falling apart during final frying
Make components ahead and assemble to order for best results
Good to Know
Refrigerate assembled tottlers up to 2 days before final frying
Make pimento cheese and guajillo ketchup up to 3 days ahead
Serve immediately while tottlers are hot and crispy
Common Mistakes
Don't overmash the potatoes or tottlers will be gummy
Pack molds very firmly or they'll fall apart when frying
Ensure oil temperature is accurate for proper browning
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
slightly creamier texture
FAQ
Can I make smaller portions for home use?
Scale down proportionally - this commercial recipe serves about 50 people. Divide all ingredients by 10-15 for family portions.
What if I can't find guajillo peppers?
Substitute with ancho or chipotle peppers for similar smoky flavor, or use roasted red peppers for milder heat.
How long do leftover components keep?
Pimento cheese keeps 5 days refrigerated, guajillo ketchup keeps 1 week, and formed tottlers keep 2 days before final frying.