Homemade Parmesan Tater Tots Recipes

Steps:

• Place potatoes in a pot; add cold water until potatoes are covered by 1 inch. Bring to a boil; reduce heat. Simmer until potatoes are softened, about 10 minutes; drain. Cool until easily handled, 10 to 15 minutes.
• Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl. Stir parsley, flour, salt, seasoned pepper, and onion powder into the potatoes until combined. Shape potato mixture into potato nuggets.
• Heat peanut oil in a deep-fryer or large stockpot to 350 degrees F (175 degrees C).
• Place potato nuggets in the fryer, 5 to 10 at a time. Cook until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel lined plate.

Steps:

• Preheat the oven to 425 degrees F.
• In a pot, cover the potatoes with 1 inch of water. Add enough kosher salt to make the water taste salty. Bring to a boil, and then simmer until just barely softened, 10 to 12 minutes. Drain completely. Pour out the potatoes onto a sheet tray and, with another sheet tray, press to flatten and break the skins. Add a good amount of kosher salt (potatoes love salt), then the olive oil, Parmesan and pepper and toss to distribute.
• Bake on a sheet tray until crisp, 25 to 30 minutes, flipping occasionally. Serve hot with a side of Greek Ranch dressing.
• In a bowl, mix together the Greek yogurt, buttermilk, dill, garlic and honey. Add salt and pepper to taste.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Spread potato nuggets in a single layer on a baking sheet.
• Bake in the preheated oven until tots are golden brown, about 25 minutes.
• Meanwhile, whisk mayonnaise, sour cream, 1 tablespoon truffle oil, garlic, lemon juice, and pepper in a mixing bowl. Set aioli aside.
• Remove tots from the oven and transfer to a large bowl. Let cool for 5 minutes. Drizzle with remaining 3 tablespoons truffle oil; toss to combine. Add Parmesan cheese and parsley; toss to combine. Serve tots with reserved aioli.

Steps:

• Preheat oven to 400° 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° 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 to 40 minutes, turning once about 20 minutes into the cooking time. Serve hot with ketchup.

Steps:

• Preheat oven to 400 degrees to roast the potatoes
• Scrub the potatoes until they are clean. Roast the potatoes until they are fork tender. Cool them rapidly by plunging them into ice water. Change the water and repeat until the potatoes are cool
• Shred the potatoes on the large holes of a box grater. Peel or not peel - that is your choice.
• Place the grated potatoes and other ingredients in a large bowl. Use a fork to fully combine everything.
• Line a baking sheet with parchment paper and rub it with a layer of olive oil.
• Turn oven heat up to 425 degrees.
• Using about a teaspoon of the mixture, form it into a cylinder about 1 inch long. Place on baking sheet and repeat until all the tots are made.
• Bake 35 to 40 minutes, turning them after about 20 minutes of the baking time.
• Serve hot with ketchup.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch nonstick skillet, cook beef and onion over medium-high heat 7 to 9 minutes, stirring frequently, until brown; drain, and return to skillet. Stir in tomato sauce, brown sugar, Worcestershire sauce, mustard and salt. Cook 2 to 3 minutes, stirring frequently, until boiling.
• Place half of the frozen potatoes in single layer in bottom of baking dish. Pour beef mixture on top. Top with 1 cup of the Cheddar cheese, then the remaining potatoes, then remaining 1 cup of cheese.
• Bake 45 to 55 minutes or until casserole is bubbly and potatoes are lightly browned. Top with chopped pickles.