Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Friday, June 20, 2014

Parmesan Tater Tots

This is a great one now that the kids are out of school and you’ll enjoy them as much as they will. Start by piercing and roasting 1 1/2 pounds of red potatoes for approximately 45 minutes at 400, throw in a few unpeeled garlic cloves ten minutes before they’re done. Once fork tender transfer the potatoes immediately to an ice bath to cool rapidly while you peel and mash the softened garlic. Next, grate the unpeeled potatoes coarsely with a box grater and combine with the mashed garlic, a teaspoon of kosher salt, and half a cup of grated Parmesan.

With about a teaspoon of the potato mixture form into cylinders about an inch long and place on a generously olive oiled baking sheet until all the tots are made then bake for 40 minutes turning once halfway through. I highly recommend doubling up on this one, they disappeared way too quickly.

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