David Kinch's Tater Tots

Crispy, herb-flecked, and fried in duck fat

David Kinch's Tater Tots

David Kinch's Tater Tots
Using a traditional French confit method in which the potatoes are slow-cooked in duck fat, chef David Kinch, of Michelin-starred Manresa restaurant in Los Gatos, CA, makes a particularly luxurious tot.Matt Taylor-Gross

Using a traditional French confit method in which the potatoes are slow-cooked in duck fat, chef David Kinch, of Michelin-starred Manresa restaurant in Los Gatos, CA, makes a particularly luxurious tot. Pair with duck, steak, or a dipping sauce, like aioli.