Most places focus on what's on their tots, loading them up, nacho-style with cheese, meat, and sauces, but at R-Gang, it's what's in the tots that matters.
The first step, which was determined by a lot of trial and error, is how to prep the potatoes. The best method is to shred russet potatoes and par-bake them in the oven, to remove some of the moisture. When the mixture is too wet, the tots have a habit of exploding as they cook (not good).
The main ingredients in the popper tots on display: sharp cheddar, cream cheese, fresh jalapeño peppers, and spices (jalapeño powder and coriander).
Jalapeño Prep, Part One
First, the jalapeños are blended, seeds and all.
Jalapeño Prep, Part Two
Next, all of the excess moisture is squeezed out, using cheesecloth. Fun fact: one of the bartenders likes to drink the juice in his Sierra Mist.
Jalapeños, Ready to Go
Here's how the jalapeños look after they've been diced and squeezed out.
Add the Cheese and Peppers
The cheese (cream cheese and sharp, grated cheddar) and jalapeños go into the bowl.
A healthy shake of jalapeño powder and coriander are added last, along with the tot sauce (that slightly pink creamy stuff).
The ingredients are mixed up, by hand.
Ready to Fry
Tots are made in large batches, stored on trays in a fridge below the fryer, and made to order.
The tots take a dip in the deep-fryer until they're golden brown and crisp.
Ready to Eat
Tots are up! The final step is a sprinkle of salt (since there's none in the batter) and portioning out a vessel of dip, which is a cilantro chive crème fraîche for these Popper Tots.