If you had told me that one day I’d be stir-frying tater tots, I would have called you “crazy.”

But crazy can be mighty good.

And these sure are.

Put your disbelief aside, do yourself a favor, and make these “Salt and Pepper Tater Tots.”

If you’ve ever enjoyed the warm aromatics of Chinese salt and pepper shrimp or salt and pepper spare ribs, then you know the taste sensation you are in for.

This delightful recipe is from “Tenderheart” (Alfred A. Knopf), of which I received a review copy.

It’s the newest cookbook by Hetty Lui McKinnon, the gifted Chinese Australian cook and food writer who now lives in Brooklyn. She’s also the publisher of the multicultural food journal, Peddler, as well as host of its podcast, The House Specials.

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