Serves: 6Prep Time: Cook Time:

Clonakilty Blackpudding Tater Tots, an Irish twist on an American favourite.


2 pounds russet potatoes, peeled

280g Clonakilty Blackpudding

1 tablespoon all-purpose flour

1 teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon dried oregano

¼ teaspoon dried dill

Kosher salt and freshly ground black pepper, to taste

3 cups vegetable oil

2 tablespoons chopped fresh parsley leaves


  1. Place potatoes in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil; reduce heat and simmer, covered, until parboiled, about 6-7 minutes; drain well and let cool.
  2. Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible.
  3. Transfer potatoes to a large bowl. Stir in flour Blackpudding, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. Form potatoes into tots.
  4. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat until it registers 360 degrees F on a deep-fry thermometer.
  5. Working in batches, add tots to the Dutch oven and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
  6. Serve with a cheese sauce