Food for Fueling the Tour de France: Hater-tots!
As Lance Armstrong so astutely observed , "Hater-tots" are the breakfast of (some) Tour de France champions. And really, who are we to argue with such success? So, in the spirit of Le Tour, Mark (Sui Juris) and I examine - just in time for a Hater-tot fueled attack on Mont Ventoux - the Hater-tots that may be gracing certain tables tomorrow morning.

Come check it out after the jump...

Looks mmm-mmm good, doesn't it? Why, there's enough Hater-tots there for 7 Tours! But perhaps not every fan of the Tour could stomach that. Perhaps some folks need their own, how you say . . . hatersauce?

Now Lance (to say nothing of his legions of fans), he has been convinced for years that the French just *love* Hater-tots. And since they are French, they cannot have just the ketchup. No, they have something more French. Say, a moutarde de Dijon? If you plan to go through many Hater-tots in large quantities, one can get this sauce is very easy…just squeeze some store-bought Dijon mustard into your bowl and you’ll be on your way. If not? Well, you have a bit of work ahead of you. If you decide to make your own, grab a Hinault mortar and pestle kit and attack, attack, attack the mustard seeds.

But surely, it is not just the French who enjoy the goodness of Hater-tots! Hmm, what other European country has a demonstrated affinity for potatoes prepared in boiling oil?

Ah, yes, Spain (fans of boiling oil in general, non?). And who knows, there may be a Spanish rider who thinks a healthy serving of Hater-tots will be just the thing tomorrow morning. And all he needs is a little bit of his own special hatersauce. The Spanish sauce uses a Sofrito tomato base paired with a strong curry flavoring. While this sauce may have a quiet appearance, one taste will reveal that it is complex, strong and brings in a sneaky kick at the end.
While it might strike some as impossible that anything could follow the Spanish hatersauce, one need only to look to Armstrong's fellow Americans for hope. Tomorrow morning, somewhere in America on a modest table covered with yellow jerseys, there will be a pile of Hater-tots. And they will be enjoyed with a lovely LemonD Ill Sauce.

Use fresh dill and lemon and you’ll have a light and zesty accompaniment to your Hatertots. This sauce is best served just like Lemond’s reaction to Lance returning to Le Tour – cold. And remember, don't use too much lemon, or it'll turn out quite sour.
So, what are you waiting for? Get your hate on with these recipes! More photos are available at Veggin'.

Lance Armstrong's Hater-tots
by Megabeth
- 4 medium sized russet potatoes
- 1 cup Flour
- 1/4 cup minced shallot
- 1 tablespoon salt
- 1 tablespoon freshly ground pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1-2 dashes cayenne pepper
Grate potatoes onto a paper towel. Squeeze as much liquid as possible out of the potatoes (either using paper towels, a salad spinner or squishing them in a colander). Chop slivers of potatoes into smaller pieces and place in a large bowl. Add spices, stir to combine. Add flour, and continue adding, until you're able to roll little "tots" that stick together and maintain their shape. If they don't stick together, add more flour. Roll the little tots and place on parchment or waxed paper to get them ready for frying. Heat oil in deep fryer or a frying pan until it reaches about 350 degrees. Drop the Hater-tots into the oil and cook until heated through and browned on all sides. Remove tots and place on paper towels to soak up the excess oil. Salt the tots while they are still hot.
El Pistolero Sauce
By Megabeth
- 1/3 cup tomate sofrito
- 2 tablespoons soy mayonnaise
- 1/2 tablespoon white vinegar
- 1/2 tsp paprika
- 1/4 tsp ground cumin
- cayenne pepper
Combine all ingredients in a small bowl. Add vinegar and cayenne until you get the taste you desire.
LeMond Ill Sauce
by Megabeth
- 1/2 cup sour cream
- 1/4 cup soy mayonnaise (lesser men can substitute "real" mayonnaise)
- 2 tablespoons chopped fresh dill
- 1 teaspoon lemon juice
- salt and pepper to taste
Put all ingredients into a bowl, and stir to combine. Refrigerate before serving.
5 recs |
34 comments
Comments
Has anyone mentioned to you that you are a genius?
You see how calm Vaughters is? That’s because he’s really one giant seething ball of Evil inside. With like, extra Evil.
by Ed K on Jul 24, 2009 8:45 PM EDT reply actions 0 recs
why thank you!
However, I can not hide the fact that this post was a team effort. For once, Mark participated in not just the eating…but in the writing, too. (But, we won’t parse out who’s snark is who’s…I think we were pretty evenly balanced on this one.)
by Megabeth on Jul 24, 2009 8:57 PM EDT up reply actions 0 recs
+1
nicely done
sometimes life is a false flat
by Willj on Jul 25, 2009 2:45 AM EDT up reply actions 0 recs
It's also reminiscent
of Swiss hater-Rosti
sometimes life is a false flat
by Willj on Jul 25, 2009 2:46 AM EDT up reply actions 0 recs
instead of Rosti mit ei
you have rosti mit “ow”?
by JFS_PGH on Jul 27, 2009 5:59 AM EDT up reply actions 0 recs
Wonderful!
I want to make all the sauces, but I’m afraid that will start a war in my stomach.
Throughout the stage all I kept on thinking was: ‘don’t finish second, you can’t finish second again’.--Heinrich Haussler
by majope on Jul 24, 2009 9:38 PM EDT reply actions 0 recs
For the belgians and Dutch,
fried potatoes often go with a satay-like peanut sauce.
Oily enough to crash many menchovs, should it get on the road.
Perhaps this is actually despair sauce. Have some despair with your hate.
Ingredients:
3 tablespoons peanut butter
1 crushed garlic clove
2 tsp light brown sugar or raw sugar
peanut oil
shallot
ginger
2 teaspoons sambal (there are many varieties of this indonesian hot sauce, commonly including shallots and more garlic and occasionally anchovies—plain is fine here), or use sriracha
Dash of soy sauce (The Dutch / indonesian kitsap manis is not easy to find, so use what you have, and go easy—it’s not really the right flavor.)
water or coconut milk (most authentic) or milk
1-3 tsp lemon juice (use less if using sriracha, which is more sour and less fruity than most sambal. Use more if you decrease the hotsauce).
1. sweat and then brown the shallot in the oil (low heat)
If you want a chunky sauce, leave the shallot pieces in. Otherwise fish them out (they have flavored the oil). You can crumble them later and sprinkle them.
2. add the peanut butter, stir until it dissolves.
3. stir in the sugar, sambal, soy sauce, lemon juice if desired.
4. if the ginger is very tender, add it as slivers. If it’s older, scrape it with a fork to release some juice and pulp, and use a tsp of that (to taste).
5. stir in the water, coconut milk or milk a little at a time until there is a shift in the consistency of the peanut butter from something that looks sort of like cookie dough to something that looks more like thick pancake batter. Stir in the garlic.
The taste improves with some waiting, but it may separate if you wait, especially if made with water. Milk is culturally and gastronomically all wrong, but it’s commonly done to bind the sauce longer.
by JFS_PGH on Jul 24, 2009 10:03 PM EDT reply actions 1 recs
This is one great post! Both of ya.
Breakfast tomorrow!
by ursula on Jul 24, 2009 10:17 PM EDT reply actions 0 recs
when (if ) you reach our great state...
you can try em with fry sauce…. Utah’s greatest contribution to the culinary arts since KFC. Yes KFC is ours.
by Fred Marx on Jul 24, 2009 10:44 PM EDT reply actions 0 recs
Wait
You mean Utah is liable for all the coronaries?
by Sui Juris on Jul 24, 2009 10:45 PM EDT up reply actions 0 recs
keep this in mind
I live in the town with the highest number of bars per capita. The next town over has (or had) the highest per capita number ice cream/milk shake vendors…. We’re weird that way. These are both small towns, removed from greater SLC.
by Fred Marx on Jul 24, 2009 10:49 PM EDT up reply actions 0 recs
I pick your town
and if the cows don’t like it, well . . .
by Sui Juris on Jul 24, 2009 10:51 PM EDT up reply actions 0 recs
Wow. Reading the article and checking out some recipes
it appears that “Fry Sauce” is the name of the stuff my mom used to make when we had fish sticks. I just like it on fish, but my kid dips his french fries and tater hater tots in it.
Good to have a name for the stuff at last. I’ll have to ask my mother if she knew anybody from Utah.
Throughout the stage all I kept on thinking was: ‘don’t finish second, you can’t finish second again’.--Heinrich Haussler
by majope on Jul 25, 2009 1:17 PM EDT up reply actions 0 recs
it's also called...
wait for it
just a bit more….
PINK SAUCE! we’re very creative out here….
by Fred Marx on Jul 25, 2009 7:39 PM EDT up reply actions 0 recs
right after Pasadena CA
they brought you Mikey D’s
by Fred Marx on Jul 24, 2009 10:50 PM EDT up reply actions 0 recs
Close
First Mikey D’s was in San Berdoo. But the McDonald brothers first restaurant was in Arcadia, one town east of Pasadena.
by Jimbo... on Jul 25, 2009 12:23 AM EDT up reply actions 0 recs
umm like I'll have to say..
DUH.. My band used to do the Mark Knoffler tune that starts out
“San Bernardino, ring a ding ding….”
All about the American fast food thing and McD figures prominently. Called “Boom Like That”, I believe Funny little ditty if you’ve not heard it.
by Fred Marx on Jul 25, 2009 12:51 AM EDT up reply actions 0 recs
But the Big Mac was invented in Pittsburgh.
And Pittsburgh remains proud of that.
by JFS_PGH on Jul 25, 2009 1:36 AM EDT up reply actions 0 recs
disclaimer
I would never be caught dead with this stuff, much less with fries. OK maybe a fry or two with my beer, but only the good ones.
by Fred Marx on Jul 24, 2009 10:46 PM EDT up reply actions 0 recs
Nice.
Why, oh why, would I think that, “Gee, if I made that I’d name it DZnuts Sauce.”
I’m so ashamed.
by Megabeth on Jul 24, 2009 10:49 PM EDT up reply actions 0 recs
the other--in fact, the main--fried potato dip in the netherlands is garlic mayo.
If you have the patience to make your own mayo, add garlic, and there you go. Somehow, garlic in Hellmans /Best Foods (depending on your geographical location) just isn’t the same.
by JFS_PGH on Jul 25, 2009 1:35 AM EDT up reply actions 0 recs
the culinary world has a "special" name for that
it’s Aioli… no snark intended. Always best made in home, and even better if you use a whisk and not a food savager.
usually 1-2 eggs (i think we always separated them yolks only), whisk em to uniformity with a small amount of vinegar or lemon juice to help hold it together
Then slowly add olive oil until it forms mayo. Too much or too fast and you have eggs a la olive oil.
Add chopped garlic (raw, roasted or both) to taste a bit of salt and pepper.
My personal favorite is roasted garlic with balsamic vinegar.
Lemon and dill on taters is somewhat classic
by Fred Marx on Jul 25, 2009 10:57 AM EDT up reply actions 0 recs
I feel a true aioli has a lot more garlic and a lot less mayo than the dutch stuff.
Both good, but the stronger stuff comes out your pores for couple of days.
by JFS_PGH on Jul 27, 2009 6:02 AM EDT up reply actions 0 recs
Brilliant post
And the food sounds good too.
by Veloki on Jul 25, 2009 7:55 AM EDT reply actions 0 recs
Isn't sofrito something from Puerto Rico/the Carribean?
Didn’t think it was Spanish.
If I just had one more gear, I...
by SpunOut on Jul 27, 2009 9:08 AM EDT reply actions 0 recs
Italian, too.
It’s like trying to figure out who “owns” salt cod. There are 20 variants of the words Stockfis©(h) / stoccafisso and Bac©ala(o), throughout the world.
Sorry to bring flesh into a veg thread, but it’s not a very great threat, I presume.
by JFS_PGH on Jul 28, 2009 2:24 AM EDT up reply actions 0 recs

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