The humble tater tot, that staple of American casseroles and cafeterias, was created in the 1950s when a French fry company envisioned a way to use up all those potato scraps. Today, tater tots are even served in gourmet restaurants. Luke Burbank talks with food blogger Dan Whalen, author of a cookbook devoted to tater tots, and with chef David Kinch, whose Michelin-starred Manresa, in Los Gatos, Calif., has tater tots on the menu.
Air Date: Nov 18, 2018
