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.
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- Old Bay Tots with Spicy Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons Old Bay and continue baking until very crisp, 5 more minutes. For the sauce, mix 2/3 cup mayonnaise with 2 tablespoons dijon mustard and 1/2 teaspoon each horseradish, Worcestershire sauce, hot sauce and lemon juice; sprinkle with Old Bay.
- Chive Tots with Creamy Steak Sauce: Bake 1 pound tots, then toss with 1 teaspoon Montreal steak seasoning and 2 tablespoons chopped chives. For the sauce, mix 1/2 cup mayonnaise with 3 tablespoons steak sauce, 2 tablespoons chopped chives and 1 teaspoon honey.
- Togarashi Tots with Wasabi Mayonnaise: Bake 1 pound tots, then toss with 1 1/2 teaspoons shichimi togarashi (Japanese spice mix) and continue baking until very crisp, 5 more minutes.
- Spanish Tots with Red Pepper Sauce: Bake 1 pound tots, then toss with 1 teaspoon smoked paprika and continue baking until very crisp, 5 more minutes.
- Deep-Fried Tots with Malt Vinegar: Whisk 1 cup flour with one 12-ounce bottle lager, 1 egg and 1 teaspoon kosher salt. Working in two batches, dredge 1 pound frozen tots in flour, then dip in the batter and deep-fry in 365˚ vegetable oil until golden and crisp, about 4 minutes.
- Jerk Tots with Spicy Ketchup: Bake 1 pound tots, then toss with 2 tablespoons jerk paste and continue baking until very crisp, 5 to 8 more minutes. For the sauce, mix 1/2 cup ketchup with 2 teaspoons lime juice and 1 teaspoon Scotch bonnet hot sauce.
- Tandoori Tots with Yogurt Chutney: Bake 1 pound tots. Whisk 2 tablespoons each tandoori paste and plain yogurt in a large bowl; add the tots and toss, then return to the baking sheet and continue baking until very crisp, 6 to 10 more minutes.
- Sesame-Scallion Tots with Soy Sauce: Bake 1 pound tots, then toss with 2 tablespoons toasted sesame oil, 1 tablespoon each sesame seeds, minced garlic and minced ginger and 3 sliced scallions and continue baking until very crisp, 5 to 8 more minutes.
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- Thai Curry Tot Kebabs: Bake 12 ounces tots. Whisk 2 tablespoons Thai yellow curry paste with 1 tablespoon vegetable oil in a large bowl. Add the tots and toss, then return to the baking sheet and continue baking until very crisp, 5 to 10 more minutes.
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