Homemade Garlic Parmesan Tater Tots Seriously Recipe 455

PARMESAN TATER TOTS

Steps:

• Prepare the tater tots in the oven according to the package instructions.
• When the tater tots come out of the oven, place about 1/4 of them in a largish bowl. (Careful! They're hot!) Sprinkle with 1 tablespoon Parmesan cheese and gently toss to swirl the tots and cheese in the bowl a few times. Dump the Parmesan tater tots into a serving dish. Repeat with the remaining ingredients and grab some napkins.

PARMESAN TATERS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the tater tots and the olive oil in a bowl. Toss to coat, spread on a baking sheet and bake until golden brown and crisp, about 30 minutes.
• Remove the tater tots from the oven, season with salt and pepper and transfer to a mixing bowl. To the taters, add the garlic, parsley and cheese. Toss to combine and serve immediately.

BAKED TATER TOTS

Steps:

• Preheat oven to 425° F
• If using large potatoes, cut in half or quarters and place in a large saucepan covered with cold water. Bring to a boil and cook for about 6-7 minutes until parboiled. Drain well and let cool.
• Using a box grater with the large grid, finely shred potatoes. Drain potatoes on a towel, removing as much water as possible.
• Transfer shredded potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste.
• Form potatoes into tots.
• Place tots on a parchment lined baking sheet and place in the pre-heated oven for 25-30 minutes, turning on each side while baking.
• Serve immediately

HOMEMADE TATER TOTS®

Steps:

• Place potatoes in a pot; add cold water until potatoes are covered by 1 inch. Bring to a boil; reduce heat. Simmer until potatoes are softened, about 10 minutes; drain. Cool until easily handled, 10 to 15 minutes.
• Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl. Stir parsley, flour, salt, seasoned pepper, and onion powder into the potatoes until combined. Shape potato mixture into potato nuggets.
• Heat peanut oil in a deep-fryer or large stockpot to 350 degrees F (175 degrees C).
• Place potato nuggets in the fryer, 5 to 10 at a time. Cook until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel lined plate.

HOMEMADE GARLIC-PARMESAN TATER TOTS. SERIOUSLY RECIPE - (4.5/5)

Steps:

• 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.

HOMEMADE PARMESAN TATER TOTS

Steps:

• Preheat oven to 400 degrees to roast the potatoes
• Scrub the potatoes until they are clean. Roast the potatoes until they are fork tender. Cool them rapidly by plunging them into ice water. Change the water and repeat until the potatoes are cool
• Shred the potatoes on the large holes of a box grater. Peel or not peel - that is your choice.
• Place the grated potatoes and other ingredients in a large bowl. Use a fork to fully combine everything.
• Line a baking sheet with parchment paper and rub it with a layer of olive oil.
• Turn oven heat up to 425 degrees.
• Using about a teaspoon of the mixture, form it into a cylinder about 1 inch long. Place on baking sheet and repeat until all the tots are made.
• Bake 35 to 40 minutes, turning them after about 20 minutes of the baking time.
• Serve hot with ketchup.

HOMEMADE GARLIC-PARMESAN TATER TOTS

Steps:

• 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.
• Photo by James Ransom
• This recipe originally appeared on Food52.com: Hand-Formed Parmesan Tater Tots