Salt & Pepper Tater Tots

Roast a bag (about 32-oz.) of tater tots in a 425°F oven or air fryer until they’re crisp all over.

Heat a wok or a large skillet over medium-high heat and add a splash of neutral oil. Stir-fry 1 diced Thai red chile (or Serrano pepper) and a few finely chopped scallions until they’re sizzled and fragrant, 1–2 minutes. Add the tots to the pan and toss for a couple of minutes until they’re coated in the aromatic oil.

Combine the salt, sugar, white pepper, Chinese five-spice powder, and ground ginger. Sprinkle over the tots and toss to coat. Scatter with extra chopped scallions and/or cilantro.

Once you’ve got the gist of it, swap tater tots for roasted potatoes or frozen french fries. Do future you a solid and double the salt and pepper mix. Store it in an airtight container in the pantry and reach for it whenever you need to season tofu, roasted vegetables, or fluffy scrambled eggs.