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 to 4 large red potatoes
- 2 cloves of roasted garlic
- 1/2 cup shredded parmesan cheese
- freshly ground sea salt
- freshly ground pepper
- canola oil
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.