Parmesan Finger Tots Recipes

PARMESAN TATER TOTS

Steps:

• Prepare the tater tots in the oven according to the package instructions.
• When the tater tots come out of the oven, place about 1/4 of them in a largish bowl. (Careful! They're hot!) Sprinkle with 1 tablespoon Parmesan cheese and gently toss to swirl the tots and cheese in the bowl a few times. Dump the Parmesan tater tots into a serving dish. Repeat with the remaining ingredients and grab some napkins.

CRISPY BAKED PARMESAN TATER TOTS

Steps:

• 1. Preheat the oven to 450° F. Grease a baking sheet with olive oil. 2. In a food processor, pulse the potatoes together until finely chopped. If you don't have a food processor, you can skip this step. 3. Add the potatoes to a large bowl. Add the olive oil, 1 cup parmesan, flour, onion powder, garlic powder, oregano, and a large pinch of salt. Mix until combined and the mixture is moistened. 4. Scoop 1 tablespoon of the potatoes out of the bowl, pack it together with your hands until it holds a ball, then form into a cylinder and place on the prepared baking sheet. Repeat with the remaining mix. Don't stress about the shape, they don't need to be perfect. Brush/mist each tot with olive oil, be generous. Transfer to the oven and bake 10-12 minutes, slide a spatula underneath the tots, then flip and bake 10 more minutes. Flip once to the uncooked side, bake 10-12 minutes, until golden and crisp. 5. In a small bowl, combine 1-2 tablespoons parmesan, the garlic, and thyme/oregano. Sprinkle the warm tots with the parmesan. Serve tots with lots of ketchup for dipping. ENJOY.

HEALTHY CAULIFLOWER PARMESAN TOTS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Grate the cauliflower with a coarse cheese grater.
• Transfer the grated bits to a medium bowl and season with a ¼ teaspoon of the salt. Mix the cauliflower until well incorporated.
• Let the cauliflower sit for 20 minutes until the salt has drawn out some of the moisture.
• Pour the cauliflower into a kitchen towel and twist to strain as much liquid as you can.
• Place the grated cauliflower back into a bowl and mix with the breadcrumbs, parsley, parmesan, garlic, remaining ¼ teaspoon of salt, pepper, and egg, and mix until well combined.
• From the mixutre into 15 even sized tots and transfer to a parchment lined baking sheet.
• Bake for 20-24 minutes, flipping each halfway through.
• Serve with your choice of dipping sauce.
• Enjoy!

PARMESAN FINGER TOT BAR

Steps:

• Preheat the oven to 425 degrees F.
• In a pot, cover the potatoes with 1 inch of water. Add enough salt to make the water taste salty. Bring to a boil, then simmer until the potatoes have just barely softened, 10 to 12 minutes. Drain completely. Pour the potatoes onto a sheet tray and use another sheet tray to press and flatten them, breaking the skins. Add a good amount of salt (potatoes love salt), then the olive oil, Parmesan and pepper and toss to distribute.
• Bake until crisp, flipping occasionally, 25 to 30 minutes. Top with suggested toppings as desired. Serve hot.
• Preheat the oven to 275 degrees F. Place a wire rack into a full-sheet pan and spray the rack with cooking spray.
• Place the brown sugar in a pie dish. Gently press both sides of each slice of bacon into the sugar until coated (there can be patches of uncoated bacon). Work quickly, as the brown sugar can compromise the moisture of the bacon and impede caramelization.
• Place the coated bacon on the prepared rack. Bake, rotating the sheet pan midway through, until super-crispy and golden, 50 to 60 minutes. Remove from the rack immediately to prohibit sticking and let cool on a nonstick surface, such as parchment.

SHOP TOTS

Steps:

• Combine the flour, Parmesan, pepper, granulated garlic, granulated onion and chives in a bowl. Whisk the eggs with the sriracha in another bowl. Combine the two, then add the potatoes and mix well. Portion into 1-ounce balls and transfer to a parchment-lined baking sheet. Wrap tightly and transfer to the freezer to set overnight.
• While the tots are chilling, make Memphis Mayo by combining the mayonnaise and BBQ sauce in a bowl.
• Heat the canola oil in a deep pot over medium-low heat until it reaches 350 degrees F.
• Fry the tots, in small batches, until golden brown and cooked through, about 5 minutes. Transfer to a paper towel-lined plate.
• Enjoy hot, dipped in the Memphis Mayo.

PARMESAN TATERS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the tater tots and the olive oil in a bowl. Toss to coat, spread on a baking sheet and bake until golden brown and crisp, about 30 minutes.
• Remove the tater tots from the oven, season with salt and pepper and transfer to a mixing bowl. To the taters, add the garlic, parsley and cheese. Toss to combine and serve immediately.

EASY PARMESAN KNOTS RECIPE

Steps:

• Preheat oven to 400°.
• Cut each biscuit into thirds.
• Roll each piece into a 3-4 inch rope and tie into a knot, tuck ends under.
• Place 2 inches apart on a greased baking sheet.
• Bake for 8-10 minutes or until golden brown.
• In a large bowl combine the canola oil, Parmesan cheese, garlic powder, oregano, and parsley flakes.
• Add the warm knots into the mixture and gently toss to coat.