Wes Rowe opened WesBurger in San Francisco last year, quickly becoming a go-to option for comfort food. The Texas-born chef initially launched WesBurger as a pop-up in 2014 at Mojo Bicycle Cafe, which became the blue print for his Mission District burger joint. Aside from burgers, tater tots make a big showing on Wes’s menu. They come in a variety of the other flavors, such as “Queso” and “Deluxe” (a rotating flavor). But it’s his Willie Nelson Tots that’s both an homage to his personal musical idol and a subtle nod to the Bay Area’s rapidly evolving cannabis culture, along with the region’s famed Gilroy Garlic.
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His tots are macerated in cannabis-infused olive oil with chopped garlic and parsley, then tossed once more in the oil. The result is the ultimate snack that is a a solid example of elevated, high-brow stoner food with old-school flair.
Willie Nelson Tots
Wes Rowe of WesBurger N’ More, San Francisco
(serves 2 as a side)
- 10 oz. frozen tater tots (see note below)
- 6 cloves garlic
- 200 ml PdH olive oil
- 1 Tbsp chopped parsley
- Deep fryer
- Fry oil
At the restaurant, they deep-fry the tots and recommend that if you the option to do the same because they will be much crispier. But an oven will work fine as well.
Note: I am preferential to Ore-Ida tots (They are the OG tot!). However, any frozen tater tot will work.
This is a simple and fun way to enjoy PdH olive oil. If frying: Deep fry 10oz tots at 350 degrees Fahrenheit for 2:30-3 min. If baking: Bake in oven following instructions on package. Allow tots to rest 30 seconds over fryer or on a paper towel to remove extra oil.
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Mince 6 cloves of garlic, 1 tablespoon parsley, and mix with 200ml PdH olive oil. Place tots in large bowl and toss with salt, then add oil, garlic, and parsley mixture while tossing tots.
Spatula all remaining garlic, parsley, and oil from bowl on top of tots. Serve in a bowl.
Eat while hot with plenty of ketchup.
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