PARMESAN TATER TOTS
These Parmesan tater tots are made by tossing those nuggets of potato-ey goodness in Parmesan cheese. What's not to love?
Provided by Kim Pham and Philip Shen
Categories Sides
Time 45m
Number Of Ingredients 2
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.
Nutrition Facts : ServingSize 1 portion, Calories 429 kcal, Carbohydrate 58 g, Protein 6 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 4 mg, Sodium 1061 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 15 g
CRISPY BAKED PARMESAN TATER TOTS
Oven baked and made simply with shredded potatoes, parmesan cheese, olive oil, herbs, garlic + salt...yum!
Provided by Tieghan Gerard
Time 1h
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 450° F. Grease a baking sheet with olive oil. 2. In a food processor, pulse the potatoes together until finely chopped. If you don't have a food processor, you can skip this step. 3. Add the potatoes to a large bowl. Add the olive oil, 1 cup parmesan, flour, onion powder, garlic powder, oregano, and a large pinch of salt. Mix until combined and the mixture is moistened. 4. Scoop 1 tablespoon of the potatoes out of the bowl, pack it together with your hands until it holds a ball, then form into a cylinder and place on the prepared baking sheet. Repeat with the remaining mix. Don't stress about the shape, they don't need to be perfect. Brush/mist each tot with olive oil, be generous. Transfer to the oven and bake 10-12 minutes, slide a spatula underneath the tots, then flip and bake 10 more minutes. Flip once to the uncooked side, bake 10-12 minutes, until golden and crisp. 5. In a small bowl, combine 1-2 tablespoons parmesan, the garlic, and thyme/oregano. Sprinkle the warm tots with the parmesan. Serve tots with lots of ketchup for dipping. ENJOY.
PARMESAN FINGER TOT BAR
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 2h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- In a pot, cover the potatoes with 1 inch of water. Add enough salt to make the water taste salty. Bring to a boil, then simmer until the potatoes have just barely softened, 10 to 12 minutes. Drain completely. Pour the potatoes onto a sheet tray and use another sheet tray to press and flatten them, breaking the skins. Add a good amount of salt (potatoes love salt), then the olive oil, Parmesan and pepper and toss to distribute.
- Bake until crisp, flipping occasionally, 25 to 30 minutes. Top with suggested toppings as desired. Serve hot.
- Preheat the oven to 275 degrees F. Place a wire rack into a full-sheet pan and spray the rack with cooking spray.
- Place the brown sugar in a pie dish. Gently press both sides of each slice of bacon into the sugar until coated (there can be patches of uncoated bacon). Work quickly, as the brown sugar can compromise the moisture of the bacon and impede caramelization.
- Place the coated bacon on the prepared rack. Bake, rotating the sheet pan midway through, until super-crispy and golden, 50 to 60 minutes. Remove from the rack immediately to prohibit sticking and let cool on a nonstick surface, such as parchment.
EASY PARMESAN KNOTS RECIPE
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 400°.
- Cut each biscuit into thirds.
- Roll each piece into a 3-4 inch rope and tie into a knot, tuck ends under.
- Place 2 inches apart on a greased baking sheet.
- Bake for 8-10 minutes or until golden brown.
- In a large bowl combine the canola oil, Parmesan cheese, garlic powder, oregano, and parsley flakes.
- Add the warm knots into the mixture and gently toss to coat.
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