Step 1
Preheat oven to 180C fan-forced (200C conventional).
Step 2
Spread the potato gems over a large baking tray, pop them in the oven and bake until golden and crisp, about 30 minutes. Turn them halfway through. You want to make sure they take on a fair bit of colour – they need a crisp exterior so they don’t go soggy when tossed with the sauce.
Step 3
To make the bang bang sauce, add all the ingredients to a large saucepan, place over low heat, and simmer until the sauce thickens and reduces by almost half – you want it to take on an almost jelly-like consistency. Keep a close eye on it and stir regularly, as you don’t want it to burn.
Step 4
Remove the sauce from the heat and stir through the peanuts, ginger and sesame seeds.
Step 5
Scrape the golden potato gems into the saucepan and stir gently to coat evenly in the sauce.
Step 6
To serve, turn the tater tots out onto a serving plate, scatter with the herbs, spring onion and lime zest, and drizzle over a little lime juice. Eat immediately while they are hot, sticky and crispy, and delicious.
