Duck-fat fried Tater-Tots at Northeast Kingdom
Northeast Kingdom chef Kevin Adey gives Tater-Tots the semihomemade treatment, frying store-bought starchy balls of potato mash in rendered D’Artagnan duck fat until they are crisp and shimmery. Ketchup cuts the richness nicely; Kingdom connoisseurs use the tip of the squeeze bottle to insert a dollop of the sweet-acidic condiment directly inside the tot. 18 Wyckoff Ave at Troutman St, Bushwick, Brooklyn (718-386-3864, northeastkingdom.com). $10.—Christopher Ross
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