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Author Notes: For a reason I can't talk about here -- envision four men loose in San Francisco at a friend's bachelor party! -- I've been thinking about tater tots.
Recipes I found varied from using mashed potatoes rolled in potato chips (ummm...no thanks!) to using shredded potatoes.
Then I received a 5-pound bag of freshly-dug red potatoes from BlackGold Farms as a thank you for participating in a week-long event that involved over 30 bloggers and 115 recipes. So, I took it as a sign to get cooking...and experimenting with homemade tater tots. —CamillaMMann
Food52 Review: The parmesan and garlic make for a tasty take on tater tots. I mashed up the roasted garlic to make a paste that would more easily distribute in the potato mixture, and I found that a quick spritz of olive oil from the oil mister helped to brown the tots (but they taste great either way). This would be a great project to do with kids, who would have fun shaping their very own tater tots. I sure did! —vvvanessa
- 3 large red potatoes (1 1/2 pounds)
- 2 cloves of roasted garlic
- 1/2 cup shredded Parmesan cheese
- 1 dash freshly ground sea salt
- Olive oil for greasing pan
- Preheat oven to 400° F.
- Scrub the potatoes clean and roast until they are fork tender. Cool them rapidly by plunging them in ice water. Change the water, and repeat, until the potatoes are cool.
- Shred the potatoes on the large holes of a box grater. You can peel them first; I didn't.
- Place the other ingredients into the bowl with the grated potatoes and use a fork to fully combine everything.
- Line a baking sheet with parchment paper and rub it with a layer of olive oil.
- Preheat oven to 425° F.
- Using about a teaspoon of the potato mixture, form it into a cylinder about 1 inch long. Place on baking sheet and repeat until all the tots are made.
- Bake about 35 to 40 minutes, turning once about 20 minutes into the cooking time.
- Serve hot with ketchup.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Potatoes