Thursday, August 15, 2013

Roasted Garlic-Parmesan Tater Tots


Garlic for breakfast? Yes, please. Unlike my husband, I do not believe it's ever too early for garlic. So, for this batch of hand-formed tater tots, I added two cloves of roasted garlic to the mash. Just two...he might not even taste it. For these, I did the first step (roasting) the night before, letting the potatoes chill overnight. Then, in the morning, I just did the grating, forming, and baking.

3-4 large red potatoes (Thank you, Fogline!)
2 cloves of roasted garlic
1/2 C shredded parmesan cheese
freshly ground sea salt
freshly ground pepper
canola oil

Preheat oven to 400 degrees 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 degrees 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 35-40 minutes, turning once about 20 minutes into the cooking time.

Serve hot with ketchup. Here's a recipe for homemade ketchup, if you're feeling ambitious.

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