Whether you make from-scratch potato tots or rely on tried-and-true Tater Tot originals, ketchup is often the condiment of choice. Want something more? How about a cheesy dip? Or a spicy chipotle mayonnaise? Or a quick soy-based sauce?

CLASSIC ROOTS

Before you dismiss Tater Tots and their ilk as another example of mid-20th century American food tinkering, consider where tots may actually come from. Asked in an email if there was a classic culinary antecedent for tots, the French-born and trained Jacques Pepin replied quickly in the affirmative.

“Certainly potato croquettes (riced, cooked potato and egg yolk shaped like corks, balls or disks, breaded and fried) or potato duchesse (the same but no breading and baked) are the ancestors,” wrote Pepin.

He pointed curious cooks to “The “Fannie Farmer Cookbook” and other classics for recipes.

WHERE IS THE TATER NATION?

Ore-Ida’s iconic Tater Tots are sold across North America, of course, but where are those little treats most popular?

The west north-central parts of the United States, according to Max Wetzel, associate marketing director for Ore-Ida. That means Iowa, Kansas, Minnesota, Missouri, Nebraska, North Dakota and South Dakota.

Wetzel theorizes this is due to the popularity of comfort foods in the region, including Tater Tot hot dish.

CHILE CON QUESO

In “The Texas Cowboy Cookbook,” Rob Walsh recommends serving chile con queso with tortilla chips or as a topping for tacos, chalupas or Frito pie. It also makes a great dipping sauce for tots.

Walsh said the dish can be made in a double boiler or microwave, but he also recommends a slow cooker. “You can leave it there for hours, ladling small amounts into serving bowls while the rest stays warm,” he writes. His recipe calls for Velveeta cheese and a can of Rotel tomatoes, a brand of canned tomatoes with green chiles:

Melt 1 pound processed cheese (cut into 1-inch cubes) in a slow cooker or double boiler. Stir in 1 can (10 ounces) tomatoes with green chiles. Serve warm.

Chipotle Aioli

Makes about 2 cups.

At The Knick restaurant in Milwaukee, the housemade potato tots are paired with a chipotle aioli. The owner is keeping mum on his recipe, so try this one from “The Oldways Table,” by chef Paul O’Connell of Chez Henri in Cambridge, Mass.

1 egg

2 egg yolks

2 crushed cloves garlic

1 TBS mustard

1⁄4 C lemon juice

1⁄2 C each: extra-virgin olive oil, canola oil

1⁄2 bunch cilantro, finely chopped

2 chipotle chilies, or more to taste

1 red onion, finely chopped

Combine the egg, egg yolks, garlic, mustard and lemon juice in a food processor or blender. Process until smooth. With the machine still running, add the olive oil and canola oil in a slow stream; blend until the mixture emulsifies to the consistency of mayonnaise.

Add the cilantro and chilies; blend until smooth. Stir in the red onion; serve.

Tangy Soy Dipping Sauce

Makes about 2⁄3 cup.

1⁄3 C light (regular) soy sauce

21⁄2 TBS unseasoned rice vinegar

1⁄8 tsp sugar, optional

1 to 3 TBS chili oil, optional

1 piece (1-inch long) fresh ginger, peeled, finely shredded, or 2 cloves garlic, minced

Combine the soy sauce, vinegar and sugar in a bowl. Stir to dissolve the sugar.

Taste and adjust the flavors for a tart-savory balance. Add chili oil as you like for heat. Right before serving, add the ginger or garlic.