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.
3-4 large red potatoes (Thank you, BlackGold Farms!)
Shred the potatoes on the large holes of a box
grater. You can peel them first; I didn't.
Recipes I found varied from using mashed potatoes rolled in potato chips (ummm...no thanks!) to using shredded potatoes.
Then I received a 5-lb bag of freshly dug red potatoes from BlackGold Farms as a thank you for participating in #BrunchWeek, a week-long event that involved over 30 bloggers and 115 recipes. So, I took it as a sign to get cooking.
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.
Grease a baking dish with a cooking oil of your choice; I used canola oil. [Flop note: I lined my pan with foil and greased that. Don't! I was painstakingly peeling the tots from the foil. Next time I'll grease the pan directly or try parchment paper.]
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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