If you’ve ever eaten at a Taco Johns you know about the potato ole.
That crispy, crunchy, salty, seasoned tater tot so good you would never call it just a tater tot. But how did the potato ole become a central player on the menu of a Mexican fast-food joint?
We’ve got the skinny on the history of the deep fried delicacy that almost burned out before it blew up as a west-Mex sensation.
