German tater tot potato salad with hot bacon dressing

Line a sheet pan with foil and spray or rub generously with vegetable oil; spread the frozen tater tots out evenly and spray the tops with oil.

Bake at 425F for about 10 to 15 minutes longer than the package directions, until very crisp and well done.

Put the sliced bacon in a cold dry pan, turn the heat to medium-high and break it up while it cooks until the fat is rendered and it is almost crispy and looks foamy.

Lower the heat to medium, add the diced onion without draining the fat, and cook a few minutes, stirring, until it softens and turns translucent.

Stir in the sugar, black pepper and a big pinch of salt and cook about one minute until the sugar just starts to caramelize onto the pan, without letting it get too dark.

Deglaze with apple cider vinegar, scraping the bottom, then turn off the heat so it does not reduce.

Check the tots are very crispy: they should sound crisp under a fork and bounce rather than break when dropped.

Cool the tots about five minutes, transfer to a large bowl, pour over the warm dressing and toss until evenly coated.

Mix in chopped Italian parsley and chives, taste for salt, and serve with the bacon bits scattered over the top.