Skip to main content

Curry-Kissed Tater Tots #BakingBloggers

By

This month, Sue of Palatable Pastime told the Baking Bloggers that for October we were baking with potatoes.  "Let's whip up some potatoes in a recipe and slide them into an oven. Potatoes (of all types) can be incorporated into a baked dish or baked first and finished later. Just at some point potatoes are in the oven." I am grateful to have some new recipes to try. This is what the #BakingBloggers are sharing...

I never really considered making tater tots before a few years ago. But, inspired by a few friends, I created Hand-formed Parmesan Tater Tots; and my recipe ended up being a community pick on Food52. So, tots have been a staple on our breakfast table whenever I have leftover potatoes. I don't typically roast potatoes for the sole purpose of making tots, but when I have a spud - or three -  in my fridge, I'll make them. This morning I had three roasted potatoes and one roasted sweet potato, so I put them together and added a kiss of curry. These were a hit!

Ingredients
  • 3 roasted potatoes, cooled
  • 1 roasted sweet potatoes, cooled
  • 1/2 cup shredded cheddar cheese
  • freshly ground sea salt
  • freshly ground pepper
  • 1/2 teaspoon curry powder
  • canola oil

Procedure

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 dish parchment and lightly grease it with canola oil. Preheat oven to 425 degrees Fahrenheit.

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.
Labels:

Comments

  1. A Day in the Life on the FarmOctober 11, 2021 at 5:34 AM

    Well, of course you make homemade tater tots. I have never thought to use my leftover potatoes this way. Thanks for the inspiration.

    ReplyDelete
  2. RadhaOctober 22, 2021 at 4:51 AM

    Love the idea of using left over potatoes to make tatertots! These look and sound super delicious!

    ReplyDelete

Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

By
Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink
Post a Comment
Read more

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t
5 comments
Read more