5 Ingredients or Fewer
Hand-Formed Parmesan Tater Tots
Popular on Food52
53 Reviews
RavensFeast
November 16, 2018
Absolutely delicious! A bit painstaking in preparation but given a lazy Sunday, a fun and very tasty project.
Buzz
October 16, 2017
have made these using re-hydrated hash browns---works great--even have mixed in some sharp cheddar on occasion
randyrmarks
March 30, 2017
Really great. I used mashed garlic confit and they were luscious. Thanks.
Kim S.
August 10, 2015
Another Food52 masterpiece. I used russets and Pecorino Romano because it's what I had. They were fun to make and cooked perfectly. My co-workers are going to demand them every week. Sigh. :)
Douglas B.
January 1, 2015
these were super yummy. I failed to oil the wax paper. They stuck so be sure to oil under theses tots !!!
pennyolsen
October 23, 2014
What about panko crumbs? Thanks.
chez_mere
October 23, 2014
That should work as a binder, but you might want to add a pinch more salt to make up for the lack of cheese. I'd also start out with only 1/3 c. of panko and see how it holds together (the full 1/2 c. may make it too dry). Hope it works out!
pennyolsen
October 23, 2014
Love to make these without parmesan.......need a dairy free substitute. Please suggest. Thanks.
chez_mere
October 23, 2014
I'd use nutritional yeast! It will add the same type of savory note and should help bind the mixture as well. I suppose you could look for a soy-based parmesan cheese as well, but I've never tried any and can't speak for their flavor
mlsparks
May 6, 2014
These are wonderful!! Made them tonight, I had some chicken wings baking as well, and so I roasted the tots for the same amount of time as those (approx 45 min) and they were so crunchy and delicious. YUM!! Great Recipe, Thank you!!!
cathymartin
March 19, 2014
I think the choice of reds over russets is correct; the russets are mealy and would fall apart instead of shredding. Reds and Yukon golds have a more waxy texture and hold their shape better! Just a guess--I'll have to experiment to see if my premise holds up!
Cindy A.
March 16, 2014
Made these tonight- delicious! The only changes I made were boiling and then mashing the potatoes instead of roasting, and I baked them at 375 rather than 400 because they were with other dishes in the oven. Fluffy, nicely browned, and very tasty! I froze half of the little unbaked tots, and then bagged them for next time.
charles H.
January 11, 2014
lol I cut up raw potatoes and bake the in olive oil salt pepper and garlic and a couple of other spices makes an excellent side dish for my Charlie's chicken
Debby
January 11, 2014
Wait. I get it now. 400 to bake the potatoes and 425 for the tater tots. Sorry....Senior moment.
Debby
January 11, 2014
These sound great & I want to try them, but see items #1 and #6 in this recipe. Should the oven be at 400 or 425? Thanks.
Samuel N.
January 11, 2014
This is perfect! I could make all the apps for a football game, but these take center stage
Carmen
January 6, 2014
These are so so good. These are a new addition to our side dishes. Love that my kiddos are able and interested to help make these.
Great recipe...thanks!
Great recipe...thanks!
SharonKay
December 15, 2013
Do they have to be red potatoes or will russets work? I can't make it to the store today and want these now!
CamillaMMann
December 17, 2013
Sorry for the late reply, Sharon. I am certain that other potatoes would work. I just happened to have red ones in my potato bin. Experiment away!
Patti
January 12, 2014
I made these today and did roll into a rope and cut. It was easy. But, when I baked them, the tots flattened like a potato pancake! They tasted great though. I did cut the recipe in half. Do you think I needed more cheese or less to hold the tot shape?
rmullins
January 13, 2014
Oh, let me add that I used potatoes that had already been previously mashed with butter added to them. I suspect the butter is what made them fall apart.
TheFarmGirlCooks
December 11, 2013
This recipe will surely be shared with my farm's CSA members. It's gonna be a long holiday break from school and idle kids' hands need some work to do.... Thanks!
chocolatesushi
December 11, 2013
What binds the potato together? Seems like it would just fall apart. I would love to try these if I thought it would work.
CamillaMMann
December 11, 2013
I have made these almost a dozen times. And they do not fall apart. I would guess the starch in the potatoes and the cheese hold them together.
RavensFeast
December 11, 2013
These look so good. Is there any reason you're quickly cooling the potatoes after roasting them by plunging in an ice bath? Does the quick chill affect the texture or is it to simply get on with the recipe faster?
rmullins
December 11, 2013
what if you rolled them into a long rope and then cut them into tots using a bench scraper for a more conventional look? would that work?
Patti
January 12, 2014
I made these today. I did roll into a rope and cut. It worked fine. But, when I baked them they flattened like a potato pancake!! Since it's just me I had cut the recipe in half. Maybe I needed less cheese? Even flat they were great!
emcsull
December 11, 2013
perhaps I am a philistine, but what if I just boil potatoes in their jackets and let them cool, is that acceptable ? Will it change the texture too much ?
CamillaMMann
December 11, 2013
Boiling would work. Whether this has any basis in reality, or not, I think roasting brings out a deeper flavor than just boiling. But, texture-wise, it should be fine.
Muse
December 7, 2013
Congratulations on your Community Pick...these sound absolutely delicious! Peace, Light and Love.
KLCannaday
December 5, 2013
Not sure what intrigues me more... the bachelor party story or the tots recipe. That said, these look awesome! Can't wait to try them out!
CamillaMMann
December 17, 2013
Ha! I wasn't privy to the entire bachelor party story either, but I loved that it inspired this dish.
Brussels S.
December 5, 2013
These look awesome. I'll be testing these out this winter!
Willow
December 20, 2013
Camilla... can you make these a day before and freeze? if so at what point should I freeze?
CamillaMMann
December 20, 2013
I have never done that. But I would say form and then freeze. Once you're ready, defrost and bake. That's my best guess.
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