Tater tots are so comforting...I am not sure what it is if it is the pillowy-ness of fluffy potatoes or what. However I love them....even as a bed for taco salads when chips are not readily available. These recipes are delicious. I hope I can make a whole bunch one day and freeze so I have them readily available when I "need" them.
Homemade Tater Tots
adapted from: http://dontmesswithmama.com/gluten-free-homemade-tater-tots/
4 Russet potatoes, peeled and diced (I used Yukons)
1/2 yellow onion, diced small (omitted)
3 garlic cloves, chopped (omitted)
3 T shortening
1/2-3/4 cup Parmesan cheese, shredded
1 1/2 T cornstarch
salt/pepper/paprika (I used a combination of salt/pepper/onion/garlic powders)
Place potatoes in a pot. Cover with water. Boil until just tender. Drain. Place potatoes in a bowl; add other ingredients. Cut together with a pastry cutter. Using a greased cookie scoop, drop on to a Parchment lined cookie sheet. Bake at 400 for about 25minutes or until golden brown.
Sweet Potato Tots
adapted from: http://www.supergluemom.com/sweet-potato-tater-tots-recipe/
3 cups cubed sweet potatoes
1 cup Parmesan cheese, shredded
salt
Place cubed sweet potatoes in a pot. Cover with water; boil until just tender. Drain. Place potatoes in a food processor with other ingredients. Whirr together. Using a greased cookie scoop, drop on to a Parchment lined cookie sheet. Bake at 425 for about 15minutes.
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